One of our favourite fast foods in Tobago were potato wedges sold at what is now the Skewers takeaway restaurant in Crown Point. We would eat them hot and plain, or slathered with garlic sauce.
I have never been a fan of the potato but wedges were different. In London, when the new potatoes came out in spring, their tender quick-cooking freshness showed another side to the humble tuber.
These seasoned potato wedges do not have to be deep-fried. Finishing in butter or coconut oil crisps the edges. Potato wedges are great for finger food or tv dinners. Vinegar adds bite to an elegant side for rich lamb or pork or steak mains. The big kick comes from the cooked in vinegar soak. We experimented with the recipe published in Bon Appetit May 2014 as Crisp Salt-and-Vinegar Potatoes (page 60).
Potatoes, six egg-sized or three large
Vinegar, 1 cup
Garlic, two cloves crushed
Butter, half stick or 2 tablespoons
(Substitute for butter: coconut oil, quarter cup)
Seasonings: salt, rosemary, coarse ground black pepper
Scrub potatoes, remove eyes and blemishes and cut in quarters (for small potatores) or wedges (large ones). You may peel your potatoes if you like, but eating them with the skin is good too.
Place potatoes in pot with water to just cover, add vinegar. Bring to boil and allow to simmer until potatoes can be pierced with a knife, about 10 to 15 minutes.
Drain potatoes and discard water. Heat butter or coconut oil, add garlic and potatoes. Turn to coat and cook until the edges are browned. Sprinkle with sea salt and/or rosemary. These potatoes can be served with ketchup!
I have never been a fan of the potato but wedges were different. In London, when the new potatoes came out in spring, their tender quick-cooking freshness showed another side to the humble tuber.
These seasoned potato wedges do not have to be deep-fried. Finishing in butter or coconut oil crisps the edges. Potato wedges are great for finger food or tv dinners. Vinegar adds bite to an elegant side for rich lamb or pork or steak mains. The big kick comes from the cooked in vinegar soak. We experimented with the recipe published in Bon Appetit May 2014 as Crisp Salt-and-Vinegar Potatoes (page 60).
Potatoes, six egg-sized or three large
Vinegar, 1 cup
Garlic, two cloves crushed
Butter, half stick or 2 tablespoons
(Substitute for butter: coconut oil, quarter cup)
Seasonings: salt, rosemary, coarse ground black pepper
Scrub potatoes, remove eyes and blemishes and cut in quarters (for small potatores) or wedges (large ones). You may peel your potatoes if you like, but eating them with the skin is good too.
Place potatoes in pot with water to just cover, add vinegar. Bring to boil and allow to simmer until potatoes can be pierced with a knife, about 10 to 15 minutes.
Drain potatoes and discard water. Heat butter or coconut oil, add garlic and potatoes. Turn to coat and cook until the edges are browned. Sprinkle with sea salt and/or rosemary. These potatoes can be served with ketchup!
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| Vinegary potato wedges, seasoned with rosemary and sprinkled with sea salt. These were browned in coconut oil. |
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