I learned quite a number of recipes while staying in Sydney recently, in the house of my brother Vic and his wife Yeyet. On some mornings, Vic and Yeyet would surprise us with splendid breakfasts of Eggs Benedict or rich, fluffy pancakes served with Australian butter and thick maple syrup.
At other times, I’d find new takes on familiar dishes at dinner parties, such as the skin-on roasted potatoes served in the home of friends (and relatives by affinity) Carina and Pics Colinares.
To make the potatoes, Carina said she simply tossed cut-up potatoes in olive oil and salt, then roasted them in the oven. Though the recipe may be simple, it certainly made a hearty accompaniment to the roast beef and other dishes on the buffet table that evening.
Here’s my own version of roasted potato wedges. Instead of using an oven, I baked the potato wedges at high temperature in a turbo broiler after tossing them in olive oil and a combination of salt and paprika. The potatoes came out pleasantly tender, with edges that are slightly browned and tantalizingly crisp.
I also did a variation using herbes de Provence instead of paprika, in which case the potatoes turned out not only delicious but also aromatic.
The potatoes go well with steak but you can also add them to typical Filipino dishes that require potato wedges such as bistek and afritada. The crispness of the potatoes will add a delightful texture and variety to the dish.
Turbo-baked Potato Wedges
4 – 6 Servings
2 large baking potatoes
¼ c olive oil
¼ – ½ tsp salt
¼ – ½ tsp paprika
Peel the potatoes. Slice into wedges (each potato should make around 16 wedges). As you slice the potatoes, put the sliced wedges into a bowl of cold water to keep them from turning brown. Drain the potatoes from the water and pat dry with paper towels.
Put potato wedges in a bowl and toss with olive oil. In a small bowl, combine together salt and paprika then sprinkle them on the potatoes. Arrange potatoes in a heat-proof dish and bake in turbo broiler at 425°F (220°C) for 30 to 35 minutes or until edges are crisp-brown and potatoes are tender. Transfer to a serving platter and sprinkle with additional salt to taste, if desired. Good to serve with steak, chicken and pork.
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Tips and variations:
Instead of paprika, sprinkle potatoes with mixed herbs such as Italian seasoning or herbes de Provence.
You can also use fresh herbs such as rosemary, basil, oregano and thyme. Remove the stems and chop the herbs finely before sprinkling them on the potatoes.
Or, you can just season the potatoes with salt and omit the paprika and herbs. The potatoes will still be delectable.
If you can’t find large potatoes, just use three to four medium potatoes.