Old MacDonald's Potato Box Recipes
Spicy Potato Wedges Ingredients 4 large potatoes ( Desiree, Sebago, Coliban or Russet). Slightly older potatoes make the better chips. Enough water to cover the potatoes Plain flour, seasoned with a pinch of salt Vegetable or light olive oil for frying Spice Mix Ingredients 1 teaspoon paprika 1 teaspoon ground cumin 1/4 teaspoon ground chilli powder 1/2 teaspoon salt 1/4 teaspoon black pepper Mix the ingredients well in a small bowl ready to sprinkle over your hot potato wedges. Light sour cream dip Ingredients 150 grams light sour cream (full-fat can be used if desired) 1/2 lime or lemon, juiced 1/4 bunch chives, finely chopped Salt and pepper to taste. Mix all the ingredients together and serve in a small bowl. Directions Wash the potatoes well and put them whole into a saucepan with enough water to completely cover them. Geoff doesn't peel the potatoes but you can remove their jackets if you prefer. Bring to the boil and reduce the heat to allow the potatoes to simmer until just cooked. Test by inserting a skewer into the biggest potato. If it slides straight off, the potatoes are cooked. Remove from the water immediately and let them cool for about 3 minutes in a strainer. Cut the potatoes into chunky wedges - about 4 or 6 per potato, then dust lightly in the flour. Heat the oil in a deep saucepan over a medium heat. The oil is ready for frying when you see a slight movement at the top of the oil. Alternatively, you can test the oil by dipping the handle of a wooden spoon into it. If the oil bubbles around the handle the oil is ready. If you have a cooking thermometer handy, the oil should be about 180° C. Care and caution should be used when using oil. Never fill the deep saucepan more than three-quarters full with oil as it can spill over and cause a fire. Lower the wedges into the oil and fry for about 2 minutes, or until golden brown. Don't overcrowd the pan as this also may cause the oil to bubble over. Remove the wedges from the oil and drain onto kitchen paper, such as paper towels. Dust the hot wedges with the spice mix and serve with the sour cream dip.

Old MacDonald's Potato Box Recipes

Spicy Potato Wedges

Ingredients

4 large potatoes ( Desiree, Sebago, Coliban or Russet). Slightly older potatoes make the better chips.
Enough water to cover the potatoes
Plain flour, seasoned with a pinch of salt
Vegetable or light olive oil for frying

Spice Mix
Ingredients
1 teaspoon paprika
1 teaspoon ground cumin
1/4 teaspoon ground chilli powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Mix the ingredients well in a small bowl ready to sprinkle over your hot potato wedges.

Light sour cream dip
Ingredients
150 grams light sour cream (full-fat can be used if desired)
1/2 lime or lemon, juiced
1/4 bunch chives, finely chopped
Salt and pepper to taste.
Mix all the ingredients together and serve in a small bowl.

Directions

Wash the potatoes well and put them whole into a saucepan with enough water to completely cover them. Geoff doesn't peel the potatoes but you can remove their jackets if you prefer. Bring to the boil and reduce the heat to allow the potatoes to simmer until just cooked. Test by inserting a skewer into the biggest potato. If it slides straight off, the potatoes are cooked. Remove from the water immediately and let them cool for about 3 minutes in a strainer. Cut the potatoes into chunky wedges - about 4 or 6 per potato, then dust lightly in the flour.
Heat the oil in a deep saucepan over a medium heat. The oil is ready for frying when you see a slight movement at the top of the oil. Alternatively, you can test the oil by dipping the handle of a wooden spoon into it. If the oil bubbles around the handle the oil is ready. If you have a cooking thermometer handy, the oil should be about 180° C.
Care and caution should be used when using oil. Never fill the deep saucepan more than three-quarters full with oil as it can spill over and cause a fire.
Lower the wedges into the oil and fry for about 2 minutes, or until golden brown. Don't overcrowd the pan as this also may cause the oil to bubble over.
Remove the wedges from the oil and drain onto kitchen paper, such as paper towels. Dust the hot wedges with the spice mix and serve with the sour cream dip.