Potato Wedges
The wedge worth making is the one that shatters at the edge and stays cloud-soft in the middle. This recipe is aimed squarely at that. We deep-fry ours in Ondoliva Olive Pomace Oil, part of the Ondoliva range we distribute across the Maldives. It is light and delicate on the palate and recommended for cooking and deep frying — which matters here, because it leaves none of that heavy fried aftertaste. Serving size: 2-3
Ingredients List
- To boil the potatoes
- 5 medium sized potato
- 2 cups water
- 1 tsp salt
- To season the potatoes
- ¼ cup corn flour
- ½ tsp garlic powder
- 1 tsp chili powder
- 1 tsp rosemary
- ½ tsp salt
- 2 tsp tomato sauce
- 3 tbsp water
- For frying
- 1 ½ cups Ondoliva Olive Pomace Oil
- For the dip
- ¼ cup mayonnaise
- 2 tbsp chili sauce
- ¼ tsp black pepper powder
- ¼ tsp dried mixed herbs
Step-by-Step Method
- 1
Wash the potatoes and cut the potatoes into halves (leave the skin on). Then cut each half into 3 or 4 wedges and wash again.
- 2
Into a pot, add water and salt and boil the potatoes on high heat for 6 or 7 minutes. Remove, strain and keep aside.
- 3
Now onto making the seasoning. Mix all the ingredients in a bowl and add the boiled potatoes and coat well.
- 4
Add Ondoliva Olive Pomace Oil into a frying pot. Fry the wedges on medium heat for 6 or 7 minutes or until golden brown.
- 5
Lastly, make the dip by mixing together mayonnaise, chili sauce, black pepper powder, and dried mixed herbs in a small bowl. Serve the potato wedges with the dip on the side.