For perfect potato wedges, steam first then roast. Aleppo pepper has a mild chilli heat and sweet fruity flavour. Alongside sumac, with its lemony sourness, these spicy wedges are sure to be a hit.
Preparation Time: 5 minutes + 30 minutes chilling
Cooking Time: 50 minutes
Serves: 4
| Ingredients | Preparation |
|
4 medium white potatoes (Russet Burbanks or Maris Piper) 3 tbsp olive oil 1 tsp smoked paprika 2 tsp sumac 2 tsp Aleppo pepper flakes 1 tsp salt |
1. Preheat oven to Hot air 100°C + 100% humidity. 2. Cut potatoes into 8 wedges. Place on a stainless steel perforated tray on shelf position 2 and steam for 20 minutes. Remove and place in single layer, uncovered, in the refrigerator to chill for 30 minutes. 3. Preheat oven temperature to Hot air 220°C + 0% humidity. 4. Mix all the spices together in a small bowl. Toss the potatoes with oil to coat and then toss with the spice mix. Cook potatoes for 30 minutes on shelf position 2 until golden and crispy. To finish Sprinkle with extra salt, sumac and Aleppo pepper. |
