Potato Wedges

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You know when you go out for a big night on the town, and you wake up the next day feeling as seedy as hell, with your hair all frizzy and matt, your face all crusty, and just a general gross feeling? That’s how I feel right now. Except, I didn’t go out last night. I’ve been studying for exams for like, 4 days. Walk into my house and you’ll find me sitting at the table, looking like a homeless bum, except with a macbook. It doesn’t help that it’s winter too. So change the above imagery to me, sitting at a table, looking like a homeless bum, with a macbook, surrounded by tissues and cups of tea.

In times like these (similarly to the times when you’re actually hung over), you need comforting snacks to cradle your poor brain back to good health. And maybe a shower.

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I’ve inhaled quite a few serves of these oven-baked potato wedges these past couple of days; make sure you eat the garlic too, which goes soft and sweet, and far less pungent than the raw kind. If you’re not using pre-scrubbed potatoes, and you’re far too lazy to give them a proper wash down, peel them instead. These wedges also make a great accompaniment to a roast dinner too!

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Potato Wedges
Serves 2

6 potatoes, washed (I used Creme Gold),
6 cloves of garlic
2 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp ground coriander
1/2 tsp cayenne
1/4 tsp ground cloves
1/4 tsp all spice
Salt and pepper to taste

Preheat oven to 200°C. Slice your potatoes in half, then into wedges and place into a baking paper-lined tray. spread the garlic cloves amongst the potatoes – no need to remove them from their skin. Drizzle over the oil, spices, salt and pepper and toss so everything is well coated. Bake in the oven for 30-40 minutes, or until your wedges are deliciously golden. Transfer to a bowl, the garlic cloves too, and serve with a dollop of sour cream or natural yoghurt and sweet chilli sauce.

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