Chilli and Sea Salt Rooster Potato Wedges

Albert Bartlett
45 - 60 mins

For a more indulgent dush, deep fry the potatoes until golden and crispy. This recipe is shared by Albert Bartlett and is best used with All Rounder potatoes.

6 Rooster Potatoes
2 peeled garlic cloves
2 tbsp olive oil
1 tsp chilli flakes
1 tsp sea salt
12 leaves basil
Scrub the potatoes and cut into 8 even-shaped wedges.
Add water until potatoes are just covered.
Simmer gently for approximately 5 minutes. Drain and let off steam.
Place on a lightly oiled baking tray, brush with olive oil and bake until crispy.
Drizzle with the dressing.
To make the seasoning, mash the garlic, basil, oil, salt and chilli in a mortar or small blender until smooth.