Tag Archives: potato

Amazing Potato Wedges

Potato wedges are a standard side dish in our house, although most of the time I wing it and decide what seasoning to use a few seconds before popping them in the oven. I decided to experiment over a couple of weeks and make a note of the different herb and spice combinations I used. This one was a clear winner judging from my husband, the potato hater’s reaction. (I’m pleased to say he has seen the error of his ways and has been reformed for at least 4 years!) The potato is a mighty ingredient, so expect more recipes with one of my favourite food stuffs as the star.

In my opinion, there are two golden rules you must always follow when making homemade wedges: rinse in cold water after cutting into wedge shapes and par boil for at least 5 minutes.

With or without the skins left on this flavour mix works for both. You can adjust the ratio according to your preference. For example, a 1/4 tsp more thyme for a herbier taste, more cayenne pepper for a spicier wedge etc.

One last thing. Don’t be tempted to use more oil or else you’ll end up with wedges soft on the outside or having to increase the cooking time.

Amazing Potato Wedges

  • Servings: 2-4
  • Difficulty: easy
  • Print

Ingredients

  • 6 medium potatoes
  • 3 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp dried thyme

Directions

  1. Cut the potatoes into wedges, with or without peeling according to preference and rinse.
  2. Place into a large pan of cold water and bring to the boil. Continue to boil for 6-8 minutes, then drain.
  3. Heat your oven to 230C/450F.
  4. Measure the herbs and spices into a small bowl and mix.
  5. Transfer your par-boiled potato wedges into an oven proof dish and sprinkle over the spice mix.
  6. Drizzle with the olive oil and toss to coat well.
  7. Bake in the oven, turning once, for 45-60 minutes until crispy.

Serve as a side with burgers, wraps, quesadillas or on their own with a dip.

Enjoy!

Garlic & Shallot Potato Salad

According to my husband my potato salad is “the best potato salad ever”. I haven’t been able to recreate it in Cayman because the US imported shop bought mayonnaise tastes completely different to the same brand mayonnaise in the UK. In my opinion it has a strong egg taste to it which doesn’t appeal to me.

I’m going to try and see if I can create something similar using miracle whip (like a cross between mayonnaise and salad cream) but in the meantime this mayonnaise free version is our new favourite.

Ingredients

500g new potatoes
4 cloves garlic, peeled
1 maggi onion & garlic stock cube
2 shallots, finely chopped
120 ml extra virgin olive oil
1 1/2 tbsp red wine vinegar
1 tsp course ground dijon mustard
juice of half a lemon
1/4 tsp fine sea salt
1/4 tsp ground black pepper
1/2 tbsp fresh thyme

Boil the potatoes with the garlic and stock cube until soft, drain and put aside to cool slightly in a large bowl.

To make the vinaigrette, whisk together the olive oil, red wine vinegar, dijon mustard, lemon juice and salt and pepper in a small bowl or jug.

Finely chop the softened garlic and add to the cooled potatoes. Stir in the shallots, thyme and vinaigrette.

Serve warm or cover and refrigerate until ready to use.

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Enjoy!

Aloo Gobi // Recipe

It’s one of our favourite foods, but we didn’t eat any Indian food for over five months when we arrived in Cayman. Five months! In February we finally took ourselves along to Sunset House and those first few mouthfuls of hot and spicy curry were a taste sensation. Oh curry, how I’d missed you. My taste buds rejoiced!

At around $16 a pop for a vegetarian curry and $21 for one containing meat, we’ll not be eating out that often or ordering a Saturday night takeaway. The only answer was to learn to make them at home. I’ve been slowly making my way through a little recipe book I found on amazon last year called ‘An Indian Housewife’s Recipe Book’ by Laxmi Khurana. Its brilliant and every recipe has been easy and delicious. I think the key is to cook the spices first to release the flavour, instead of stirring them in after the main ingredients which creates a generic, bland tasting curry.

However, the Aloo Gobi recipe wasn’t quite what I wanted, so I did a little research and experimenting and this is what I came up with. It may not be authentic or traditional, but it was delicious.

Ingredients

450g cauliflower florets
450g new potatoes, skin on, halved or quartered depending on size
50ml vegetable oil
1/2 tsp cumin seeds
1 medium onion, finely chopped
1 tbsp garlic, finely chopped
1 tbsp ginger puree
1 tsp ground coriander
1 tsp gound cumin
1 tsp turmeric
1 tsp chilli powder
1/2 tsp asafoetida
3 large plum tomatoes, finely chopped
2 tbsp tomato puree
4 curry leaves
2 tbsp fresh coriander, chopped
350ml water
1 tsp garam masala
Salt

Heat the oil in a large pan on a medium to high heat. Add the cumin seeds and cook until they splutter. Add the onions and saute until translucent. Stir in the garlic, ginger, chilli, tumeric, ground coriander, ground cumin and asafoetida. Turn down the heat slighty, add the tomatoes and and cook until soft.

Once the tomatoes have softened, add the potatoes, cauliflower, tomato puree, garam masala, curry leaves and half of the fresh coriander and salt to taste. Stir well and add 350ml of water.

Bring to the boil and simmer for 15 to 20 minutes until the cauliflower and potatoes are cooked. Sprinkle the rest of the coriander to serve.

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Enjoy!