If you love roast potatoes which are gorgeously golden with a super, crispy crust and a soft melting centre, then you will love these! Made rather like traditional roast potatoes, but cooked in olive oil, the addition of ground almonds, ensures that when you eat these wedges, you will be in crispy crunchy, roast potato heaven!
Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to fan oven 200°C /220°C/425°F/Gas 7
Peel the potatoes and slice into wedges. Cover with cold water, bring to the boil, add the salt and simmer for 5 minutes.
Use a sieve or colander to drain and then, leave in the sieve for 5 minutes to steam dry.
Tip back into a dry saucepan and add 3 tablespoons olive oil, the ground almonds and salt and pepper and toss well, ensuring that all the potatoes are covered in a thin layer of oil and the ground almonds.
Spread out on baking sheet and drizzle with another tablespoon of olive oil.
Roast in a pre-heated oven for 20 minutes.
Toss the potatoes and continue to cook for a further 20 minutes, or until soft in the centre, golden brown and crispy.
Serve immediately.
Equipment:
How can I serve these?
I came across this idea when they were served at a meal during our trip to Lyngen Lodge, last April. They were a side dish with my favourite dinner, ‘Baked halibut, almond potatoes, apple, fennel and dill salad, broccolini and butter sauce‘. The crispy, crunchy potatoes really complemented the sweet, firm halibut and were outstanding when dipped in the Norwegian Butter Sauce.
They would also make a wonderful accompaniment to many meals, and would be excellent served with dips, a Chilli Con Carne or its vegetarian cousin, Vegetarian Lentil Chilli with Black Beans, Sweetcorn and Chickpeas