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1
Parboil the Potato Wedges
8 Mins
Boiling water, 100°C (212°F)
Put the wedges in a large saucepan, cover with cold salted water and bring to a boil. Simmer for 6 to 8 minutes until the wedges are just tender at the edges but still firm in the middle. Drain well and spread them on a clean tea towel to steam-dry for 5 minutes.
Parboiling first gives fluffy insides and crisp outsides, and it shortens the frying time so the wedges do not soak up oil.
Done when: The edges look slightly fluffy and a knife meets gentle resistance in the centre.
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2
Fry the Wedges Until Golden and Crisp
10 Mins
Medium-high heat, oil about 180°C (350°F)
Heat the sunflower oil in a large frying pan over medium-high heat until it shimmers, about 180°C (350°F). Add the wedges in a single layer, without crowding the pan, and fry for 8 to 10 minutes, turning them now and then, until they are deep golden and crisp on the outside and soft inside. Work in two batches if the pan is small. Lift the wedges out with a slotted spoon and drain briefly on kitchen paper.
Do not crowd the pan: too many wedges at once cools the oil and the potatoes turn soggy instead of crisp.
Done when: The wedges are deep golden brown, crisp at the edges, and a knife slides in easily.
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3
Bloom the Garlic and Spices
1 Min
Medium heat, about 160°C (320°F)
Pour off all but 1 tablespoon of oil from the pan and return it to medium heat. Add the garlic, cumin, ground coriander and chilli flakes, if using, and cook for 30 seconds, stirring constantly, just until the garlic smells fragrant. Take the pan off the heat straight away so the garlic does not burn.
Garlic burns in seconds and turns bitter, so have the potatoes ready to go in before you start this step.
Done when: The garlic is pale gold and fragrant; the spices smell warm and toasty.
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4
Toss the Wedges with Lemon and Coriander
1 Min
No heat — toss off the heat, about 20°C (68°F)
Return the hot wedges to the pan with the garlic and spices. Add the chopped fresh coriander, lemon juice, salt and black pepper, and toss everything together for 30 seconds so every wedge is coated and the coriander wilts slightly in the heat.
Toss off the heat: the lemon juice and coriander stay fresh and bright instead of cooking away.
Done when: Every wedge is glossy and flecked with green coriander, and the lemon is the last flavour you notice.
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5
Serve Hot, Straight Away
2 Mins
Serve hot, about 60°C (140°F)
Tip the garlic potatoes into a warm serving bowl and serve at once, while the wedges are still crisp and hot. Taste and add another squeeze of lemon or a pinch more salt if it needs it.
Serve immediately: fried potatoes soften as they sit, so this dish waits for no one.
Done when: The wedges are hot, crisp and brightly seasoned with garlic, cumin and lemon.
auto_awesome Finishing Touches & Plating
Serve the garlic potatoes hot from the pan, scattered with a little extra chopped coriander, as part of an Egyptian home spread with grilled meat or fish, rice and salad.
Egypt
1h 15m
