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Waxy, white fleshed potatoes - 6 (large) (scrubbed clean)
Salt - 1 tsp
All purpose flour - 4 tbsp
Paprika - 1 tsp
Cayenne pepper - 1/2 tsp
Olive oil or melted butter - 2 tbsp
Salt and freshly ground black pepper


  • Place the potatoes in boiling salted water and cook until just tender but not too soft, about 15-20 minutes.
  • Drain, peel and slice ach potato into quarters lengthwise to form wedges. Pat dry with a cloth.
  • Preheat the oven to 400 degrees.
  • Mix salt, flour, paprika and cayenne pepper in a large bowl.
  • Toss wedges first in oil or butter to coat, then in flour mixture.
  • Bake in a baking dish about 20 minutes, turning after 10 minutes, until crispy and golden brown.
  • Serve sprinkled with salt and pepper, and accompanied by aioli and salsa.
  • For aioli, start with 2 cloves crushed garlic whipped into about 3/4 cup whole egg mayonnaise. Add a pinch of salt and a generous squeeze of lemon juice to taste.
  • Try adding sweet chilli sauce or zest of lime for something different.
  • Serve at room temperature.
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