Golden oven fries recipe
These generous wedges with fluffy insides are everything you want in an oven fry.
Tip: use waxy new potatoes, sweet potatoes or, even better, a mix of the two.
Ingredients
- 250 g plain Greek yogurt
- 0.2 tsp ground turmeric
- 1 grated garlic clove
- 0.2 tsp freshly ground black pepper
- 1 pinch fine-grain sea salt
- 8.8 oz plain Greek yogurt
- 0.2 tsp ground turmeric
- 1 grated garlic clove
- 0.2 tsp freshly ground black pepper
- 1 pinch fine-grain sea salt
- 8.8 oz plain Greek yogurt
- 0.2 tsp ground turmeric
- 1 grated garlic clove
- 0.2 tsp freshly ground black pepper
- 1 pinch fine-grain sea salt
- 670 g waxy new potatoes, sweet potatoes or a mix
- 2 tbsp extra-virgin olive oil
- 1 pinch fine-grain sea salt
- 23.6 oz waxy new potatoes, sweet potatoes or a mix
- 2 tbsp extra-virgin olive oil
- 1 pinch fine-grain sea salt
- 23.6 oz waxy new potatoes, sweet potatoes or a mix
- 2 tbsp extra-virgin olive oil
- 1 pinch fine-grain sea salt
Details
- Cuisine: American
- Recipe Type: Potato
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 35 mins
- Serves: 4
Step-by-step
- Place a baking tray on the centre rack of the oven and preheat the oven to 225°C/425°F/gas mark 7.
- Make the dipping sauce. In a small bowl, whisk together all the ingredients and set aside.
- Cut the potatoes into 1–2cm (0.5in) thick wedges. Place the wedges in a large bowl and toss with the oil and salt.
- Carefully remove the hot baking tray from the oven and arrange the wedges in a single layer. Bake for 25–35 minutes, flipping the wedges once halfway through, until they are browned on both cut sides.
- Transfer the wedges to a platter and serve with the dipping sauce.
This recipe is from Super Natural Simple by Heidi Swanson (Hardie Grant, £22). Photography ©Heidi Swanson.
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