vegetable - potato wedges
t=teaspoon T=tablespoon
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Simple Potato Wedges
This is a very easy but effective method to serve potato wedges. These are cooked with the meat you are serving. For this reason, when serving more than two, I sometimes use two pans for the meat I am preparing to allow ample room for the potatoes. If this is not possible, then use a separate pan and a blend of butter/oil and add some of the juices of the meat if possible. Because they are parboiled, they are time savers as you can do this in advance. However, they should be at least room temperature when you add them to the pan. An ingredients list is not necessary for this recipe:
Take any amount of potatoes you think your guests will eat and allow a little extra. They should be small potatoes that fit comfortably in the palm of your hand. Peel them, add them to a large pot of boiling, salted water and simmer for 5 minutes or until a fork inserted goes in with some resistance.
Drain in a colander (do not rinse) and allow to cool. They will continue to cook a little. When they are cool enough to handle cut them into quarters.
These will take at least another 10 minutes or so to cook so consider this when adding to your meat. Alternatively, you can also peel them warm and keep them refrigerated for use another day (cut them when you need them). Bring them to room temperature before using them.
Add around the meat and do not turn for at least 5 minutes or until they begin to brown. Turn, season with salt, pepper and herbs if you like and continue to cook until they brown more. You must insure that there is enough butter/oil/meat fat for the potatoes. If not, add a little of your choice of fat/oil. Depending on the potato and size, they may need 20-30 minutes to roast and brown.
Note: These potatoes are similar to roast potatoes and should have a slight crust on the outside and a fluffy inner. Any potato will do, but I prefer the russets.
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