|少訐海鹽和現磨黑胡椒||sea salt and freshly ground black pepper|
|600克焗薯||600g baking potatoes|
|20毫升橄欖油||20 ml olive oil|
Preheat your oven to 200˚C/400˚F/gas 6. Put a large pan of salted water on to boil.
2. 把馬鈴薯洗淨和除去上面的幼芽。將馬鈴薯切成角狀小塊。將馬鈴薯放入盛著熱水的大盤子中煮 8分鐘，並煮至半熟。將之取出及把水瀝乾後，讓其放涼數分鐘。
Scrub the potatoes clean and get rid of any gnarly bits. Cut the potatoes into chunky wedges. Add to the pan of boiling water and parboil for 8 minutes. Drain in a colander and leave to steam dry for a couple of minutes.
3. 將放涼了的馬鈴薯移至烤盤裡，並加入橄欖油、少許鹽和黑胡椒。馬鈴薯和調味料拌勻後，將其攤平。在烤箱裡煮30分鐘至金黃、香脆和熟透。可搭配牛排或雞肉享用。Transfer to a roasting tray and add a good lug of olive oil and a pinch of salt and pepper. Toss together so all the wedges are coated in the oil then spread out in one layer. Cook in the hot oven for 30 minutes until golden, crisp and cooked through. Delicious served with steak or chicken.
More about this recipe: http://foodrevolutionday.com/recipe/19/Potato-Wedges.html
＊ Special thanks to Polly Sham who translated this recipe into Chinese.