On the night of April 1st, Nairobi and much of central Kenya received its first rain after the beautiful sunny months of Dec-Jan-Feb-Mar. There was no transition, just abrupt rain with the close of March. Being someone who lives for and thoroughly enjoys the dry months and the intense heat everyone complains about, I sadly welcomed April rains and already started looking forward to December. But I remembered how I pointed out in this post that I will be more thankful for everything and indeed, there is plenty to be thankful about even in grey, rainy April. Even as mango season is now behind us, I am happy that pear season is rolling in. Even as the warm sunny weather I love is gone, I am thankful that the air is clear and its green all around. Even though I can’t enjoy my flirty skirts, at least now I can rock my thigh high boots (ladies do you feel me?!!). There is always something to be thankful for.
For today, I am giving you yet another potato wedge recipe that will warm your heart and fill your tummy in the rainy days ahead.
PREP TIME: 20 MIN COOK TIME: 15 MIN SERVES:3
1 sprig of rosemary
7 cloves of garlic, minced
1/2 of a thumbsized ginger root
1/2 a teaspoon of turmeric
1 tablespoon of garlic powder
1/2 a tablespoon of paprika
1 tablespoon of black pepper
1 cup of maize flour
Salt to taste
Vegetable oil for frying
Peel your potatoes and slice them up into wedges. Put them in a sufuria together with some salt, your minced garlic and ginger, rosemary leaves . Put to boil until the potatoes have just softened. Drain the excess water if any and set aside.
Do you see hot beautiful the potatoes look just coz of the turmeric? At this stage, they also have the taste rosemary, garlic and a hint of ginger. Iknow some people who eat only boiled food for health reasons, but wonder how to make it tasty. Well, boil it with fresh herbs, you will have the same flavor as when you would have cooked it any other way.
Mix the garlic powder, maize flour, paprika and black pepper together until evenly distributed.Why did I choose to use maize flour as opposed to breadcrumbs? Because of their rougher texture, coating your potato wedges with this mixture will result in a much crispier coating.
Crack your egg and whisk. Dip your boiled potato wedges in the egg then proceed to dredge it in the flour until it is fully coated. The egg is mandatory for this as it acts as “glue” for the flour coating to stick onto the rosemary potato wedges.
Heat your vegetable oil and once it is hot enough, flash fry your potato wedges.
Ensure your oil is hot enough. If you fry the potatoes when the oil is not hot enough, they tend to soak up too much oil resulting in a soggy mess. Test and see if your oil is very hot since all you will need is to flash fry these wedges.
Remove from the heat and allow to drain on a paper towel. Serve
I had my rosemary potato wedges with good ketchup and some coleslaw and beef dry fry. For me, I am currently digging African Kaya sweet and sour sauce. It would have been too perfect with these potato wedges. My eldest sister went with the one i bought with her to Nakuru so I must purchase another one. You should too. Its impossible to live without it once you try it out.
These wedges were crispy on the outside and totally soft and tender on the inside. The yellow of the turmeric really infused in the potatoes. The crust was flavorful and its flavors complimented those of the potato itself. Perfect.
Easy and fast in the usual #KK fashion. After you five this a try, ensure you also try out my other potato wedges recipes. The links are provided below in the related posts section.
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