Every now and then my husband and I go on a meat feast, and this feast must contain Sauce Béarnaise and crispy potatoes. I make these wedges when I can’t be bothered making Proper Roast Potatoes, when having to peel, boil and turn potatoes in hot oil, just doesn’t seem appealing. I keep this recipe simple by using new potatoes, which you don’t have to peel, and mixing everything in a skillet, then letting the oven do the work. The skillet retains a lot of heat, and just like a pizza stone, it helps to brown the bottoms of the wedges, so you don’t have to flip the wedges midway in the oven.
-Recipe Serves 4-
– THE INGREDIENTS –
– THE RECIPE –
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