Saturday, March 30, 2013

Potato Wedges with Thyme and Sea Salt

Potato Wedges with Thyme and Sea Salt
Picture from: ferdakost
Image Credit: Marion

Potato Wedges with Thyme and Sea Salt

“My joy at making these delights are matched by my joy in eating them. They're utterly delicious. The thyme flavors without dominating. The salt adds that extra something, the je ne sais quoi good dishes need. And the potato wedges? When placed in the mouth, the crisp exterior with a hint of chilli plays alongside the soft and warm interior and the salt on the back of the tongue. If eaten with, say, mussels or roasted chicken, it is heaven... pure unadulterated happiness.” Marion


Roughly one very large, two medium or three-four small potatoes per person

Chilli oil

Olive oil

Flaky, chunky sea salt

Fresh thyme


Preheat oven to 180°C.

Wash the potatoes (they're best with peel, but you can of course remove the peel if you prefer)

Divide each potato into four or six wedges, depending on size of potato...
Read more and enjoy this amazing recipe and many more when visiting ferdakost

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