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Crispy Potato Wedges with Salsa
Serves 4
Time: 15 minutes preparation , 40 minutes cooking
· 2 large potatoes, well scrubbed
· Pura Solid Vegetable Oil for deep frying
For the Salsa
· 375g / 12oz fresh ripe tomatoes
· 1 small onion, finely chopped
· 2 cloves garlic
· 1 tsp ground cumin
· 1 tbsp oregano
· ½ tsp chilli powder
· ½ green pepper
· 1 small red chilli
Boil the potatoes in salted water for 30 minutes, drain and leave until cool
enough to handle then cut each potato into 8 wedges.
Heat enough Pura Solid Vegetable Oil in a deep fryer so it is about half full
to 190°C / 375°F - that is when a small piece of bread browns in the fat
in 1 minute - and cook the potato wedges for about 5 minutes until crisp and golden.
Drain, sprinkle with salt, then arrange them beside the salsa.
Scatter with fresh chopped parsley and serve whilst still warm.
To make the Salsa
Place all the ingredients in a blender and process for 30
seconds until blended but still slightly chunky. Check for seasoning then turn
into a dish for serving.
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