3 large floury potatoes, scrubbed but left unpeeledFIVE SPICE WEDGES
Who doesn’t love wedges? I just had to include a recipe for my take on this favourite side dish. Seasoned with Chinese flavours and cooked in a crispy coating, I hope that you love them as much as I do.
3 large floury potatoes, scrubbed but left unpeeled
150g (1 cup) dried polenta (cornmeal)
½ tbsp garlic salt
½ tbsp paprika
1 tsp Chinese five spice
From the store cupboard
4 tbsp vegetable oil
Cut the potatoes into wedges of roughly the same size and add to a large saucepan of water. Place over a medium-high heat, bring to the boil and cook for 5–6 minutes until tender. Drain and allow to cool.
Put the cooled wedges into a large bowl with the oil and gently turn to coat evenly. Tip the dried polenta on to a large plate and toss the oiled wedges in it to coat evenly, gently tapping off any excess.
Preheat the oven to 180°C (350°F) and spread the potato wedges on a baking tray in a single layer and bake for 30 minutes.
Mix together the remaining ingredients and set to one side.
After 30 minutes, sprinkle the wedges with some of the seasoning mix and return to the oven to bake for a further 10–15 minutes. Remove from the oven, tip into a large, clean bowl and sprinkle with the remaining seasoning, tossing gently to evenly coat the wedges. Serve immediately.