Recipe
for :
|
Devilled Roast Potato Wedges
|
|
 This
recipe for Devilled Roast Potato Wedges comes
from Albert Bartlett (www.albert-bartlett.co.uk).
 Albert
Bartlett is Britain's leading grower and packer of potatoes.
A family business for more than fifty years, they are
fiercely committed to natural farming with minimum interference.
The whole operation represents a model of Integrated
Crop Management and several industry accreditations
have come the company's way as a result.
They not only agree planting, and agronomy with their
growers, but also irrigation, harvesting and storage.
They monitor insect activity to minimise the use of
pesticides and use advanced technology to conserve water
and lessen impact on the environment.
This is just one of a range of recipes created to take
advantage of the Rooster potato’s unique texture
and flavour.
Ingredients
for Devilled Roast Potato Wedges
6 medium Rooster par boiled and quartered lengthways
3 teaspoons chilli flakes
2 cloves garlic crushed
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons sea salt
3 tablespoons olive oil
2 teaspoons chopped rosemary
How
to make Devilled Roast Potato Wedges
- Mix
all the spices and herbs together with the oil.
- Dip
each wedge in this fragrant oil and lay on a roasting
tray.
- Place
in the hot oven at 180°C for 10 minutes then turn
them over.
- Return
to oven until golden on both sides.
- Sprinkle
with sea salt and serve.
Serves 4
www.albert-bartlett.co.uk
|
