Coriander Garlic Chilli Potato Wedges

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This is a simple and delicious way to cook potatoes adding tons of flavour. These are great as snacks, sides or part of a big meal. This recipe is from the book ‘Saffron in the Souks‘ by John Gregory Smith.

Ingredients
3 large red potatoes, cut into wedges
3-4 tsp salt
3-4 tbsp olive oil
2 garlic cloves, smashed
Bunch fresh coriander, chopped
3 red chillies, chopped


Method
– Preheat the over to 220°C / 200°C with a fan.

– Put the potato wedges in a large bowl and sprinkle with salt and olive oil.

– Toss the potatoes by hand to coat in the oil and salt.

– Line a baking tray with foil and spread the potatoes across it in a single layer.

– Bake in the preheated oven for about 40 minutes until they start to colour.

– When ready to serve, add 3 tbsp olive oil to a hot pan and cook the garlic for a few seconds.

– Add the chillies and cook for a few seconds more until the garlic starts to turn golden.

– Add the coriander and stir through.

– Add the potatoes, mix and warm through.

-Serve with flatbreads, pittas on parsley leaves and dips (coriander & lemon hummus, roasted pepper & walnut
smash, yoghurt with olive oil & lemon juice) and cauliflower fritters.

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