These coated fries by Ottolenghi are really just as simple as your standard potato wedge, but with a couple of clever additions and a good herby spice mix take the humble wedge to a whole new level.
I ate these fries in Ottolenghi’s restaurant Nopi in Soho, it was a side amongst and an array of deliciousness. They were so memorable due to their additively crunchy coating, I googled the recipe and had a go at home.
I had them with lamb kebabs but would probably eat them with near enough anything.
Serves 6-7 as a side
6 large maris piper/ desiree potatoes (skins on cut into chunky rectangular chips)
3 cloves garlic (crushed)
2 teaspoons smoked paprika
60ml sunflower oil
4 teaspoons fine semolina
Sea salt and black pepper
Preheat the oven to 240°C /475°F/gas mark 9
Put a large saucepan about ¾ full of water on a high heat and bring to the boil
When boiling add the chopped chips and cook for 5 minutes then drain
In a large bowl mix the garlic, oil, semolina and seasonings and add the blanched potatoes, carefully mix all together making sure the potatoes don’t break
Spread the chips on a large baking parchment lined tray and roast in oven for 30-35 minutes until they are crispy and golden (turn them over halfway through the cooking time)