Potato Wedges

Peel the skin of the potatoes, using same sized potatoes preferably less starchy.

Chop them into thick wedges, cutting each potato into 8 wedges.

Boil the potato wedges for 3 minutes, adding a little salt to the water.

Drain the water and keep potatoes aside to cool completely.

Coat the potatoes with 2 tbsp oil.

Add ¼ cup corn flour, ½ tsp pepper, ½ tsp chilli powder, and ½ tsp mixed herbs. Mix well to ensure the corn flour is coated uniformly.

Freeze the leftover potato wedges for at least 3-4 months.

Bake at 180 degrees Celsius for 15-18 minutes or until the potatoes are golden and crisp.

Alternatively, deep fry the potatoes in hot oil, stirring occasionally, until they turn golden brown and crisp.

Sprinkle wedges with salt and chilli powder before serving.

Enjoy spicy and crispy potato wedges with tomato sauce.