Oven potato wedges

Method

You will need: A pan · A colander · An oven tray

1. Put the wedges in cold water, bring it to the boil and cook eight minutes.

   Look for A knife going in easily while the wedge keeps its shape.

   Why Starting cold lets the outside and the inside cook together; dropped into boiling water the outside disintegrates while the middle stays raw.

   Starch gelatinised The granules soaked up water, swelled and burst into a network. It has thickened, and it will firm further as it cools. no way back

   Too much starch. It will set into a rubbery gel once cool — add more liquid.

2. Drain them and SHAKE the colander hard three or four times, until the surfaces roughen.

   Look for The edges should look fluffy and matte; a wedge that stays smooth and shiny will not crisp.

   Why The shaking turns the outer layer into a starch slurry and raises the surface area markedly. In the oven that slurry dries into a glassy crust, and all of the crispness comes from it.

   If it went wrong

   Skipped, the wedges cook without a crust. Scratch the rest with a fork: not as good as shaking, but it helps.

   Starch gelatinised The granules soaked up water, swelled and burst into a network. It has thickened, and it will firm further as it cools. no way back

   Too much starch. It will set into a rubbery gel once cool — add more liquid.

3. Toss them with the oil, red pepper, thyme and salt, spread them on the HOT tray in one layer and roast twenty-five minutes at 220 °C.

   Look for They should stick to the tray at first and release by themselves after twenty-five minutes.

   Why A hot tray takes the face that touches it straight to 200 °C; on a cold tray the potato first heats the metal and steams while it does.

   Starch gelatinised The granules soaked up water, swelled and burst into a network. It has thickened, and it will firm further as it cools. no way back

   Maillard is running Amino acids have met reducing sugars. The crust, the roasted flavour and that smell all come from here. no way back

   Salt · 0.56% Low. Everything reads flat and nothing steps forward.

   Too much starch. It will set into a rubbery gel once cool — add more liquid.

4. Turn them, add the crushed garlic and roast fifteen minutes more.

   Look for Both faces deep gold and crusted.

   Why The garlic goes in late because forty minutes chars it; fifteen is enough for it to give its smell.

   Starch gelatinised The granules soaked up water, swelled and burst into a network. It has thickened, and it will firm further as it cools. no way back

   Maillard is running Amino acids have met reducing sugars. The crust, the roasted flavour and that smell all come from here. no way back

   Salt · 0.55% Low. Everything reads flat and nothing steps forward.

   Too much starch. It will set into a rubbery gel once cool — add more liquid.