Three categories I rule: soups, potatoes and dough (bread, buns, bagels etc). That’s my territory and I know whatever I do it will turn out great. That’s why I love exploring, finding and trying different recipes, wild and new. My wondering got me to a site written by cute Izy Hossack, (http://www.topwithcinnamon.com/), a culinary wonder-kid, where I found a recipe for somewhat different potatoes which I decided to make right away. I was amazed, people are cook for even more. Izy surely knows her shit. Changes are minimal, so without further ado, here’s the recipe.
- medium sized potatoes
- salt n peppa
- dry thyme
- olive oil
- Wash the potatoes, don’t peel ’em, halve each lengthwise one and parboil 5 – 10 minutes in salty water. Turn on the oven to 200 Celsius degrees.
- Drain them and let them cool and dry for 5 minutes.
- Cut each potato half into 4 pieces (wedges) lengthwise. Place in a bowl and cover with cornstarch (1 tbsp of cornstarch per 6 potatoes). Toss and turn to get them completely covered.
- In a different bowl beat one egg white (1 egg white per 6 potatoes) with 1 tbsp of water, add minced garlic (1 clove per 6 potatoes) and some kind of hot sauce (sriracha, Tabasco, hot ketchup…) if you want to (I didn’t).
- Put the potatoes in, toss and turn well then transfer to a baking tray lined with baking paper, sprinkle with olive oil (2 tbsp per 6 potatoes) salt, pepper and dry thyme.
- Bake 35 – 45 minutes, stirring them occasionally until they are golden and crisp, and then put your oven to 240 Celsius degrees, full whack (a sign with the little fan) and bake for max 5 minutes for the extra crisp.
- Serve with yogurt sauce with chives and dill. I like to slice up fresh chilli to serve with.
Enjoy the crispiness and potato goodness,