Brian Turner’s Spicy Potato Wedges

I have parboiled potatoes to make wedges (Roasted Red Potato Wedges)and I have baked them from raw to make wedges (Easy Potato Wedges and Seasoned Potato Wedges), but this time is the first I have ever pan-fried wedges at the start and end of their preparation.  It was not something I would have thought of, but combined with baking them with the splash of water it gave really soft insides to perfectly crisp wedges.

I think that Brian Turner is a great chef, and he designed a collection of seven ways to use potatoes for the UK Potato Council; this is one of that collection.  I didn’t have the fresh coriander to dress them once they were served, but that didn’t detract from the crispy deliciousness of them.

And after an afternoon of sitting on the back step while Bob and Ex played in the snow they were the perfect supper.

Spicy Potato Wedges

Spicy Potato Wedges

Brian Turner’s Spicy Potato Wedges

  • 25g / 1oz butter
  • 3 tsp oil
  • 1 onion, finely chopped
  • 450g / 1lb fresh potato wedges
  • 1 small red chilli, de-seeded and sliced
  • 2 tsp ground coriander
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • Water
  • fresh coriander, to serve

Melt the butter and 1tsp oil in a large pan.

Add the onion and cook over a medium heat until soft but not coloured.

Add chilli, ground coriander, cumin and turmeric.

Add potato wedges, toss well and fry in 1 tsp oil for 2 minutes.

Add a splash of water and salt.

Put in the oven for 20 minutes 180°C / gas mark 4/350 degrees or until tender.

Take out, fry in 1 tsp oil and make sure all the water has evaporated.

Pour into serving dish, scatter with fresh coriander and serve.