1kg washed potatoes
2 tablespoons olive oil
3 teaspoons minced garlic
1 teaspoon all-purpose seasoning
½ teaspoon salt
2 tablespoons chopped fresh parsley
Directions to Cook:
Preheat oven to 200°C.
Cut each potato into 8 wedges. Combine all other ingredients in a bowl. Toss wedges in mixture to coat. Place in a single layer on oven trays. Cook wedges for 20 minutes then turn wedges and bake for a further 10-15 minutes until golden. If you want them crispier, leave a little bit longer in the oven.
Serve with salsa and sour cream or aioli.
¾ cup whole egg mayonnaise
3-5 cloves roasted garlic, peeled
Juice of ½ lemon (around 1 tablespoon)
Blend all ingredients together with a stick blender (adjust garlic quantity to suit – roasted garlic is much sweeter and milder in flavour than raw garlic).
Refrigerate for an hour to allow flavours to steep.
Serve with potato wedges.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.