|2個 蕃薯 (大)||2 large sweet potatoes|
|2個 薯仔 (中)||2 medium potatoes|
|鮮磨黑胡椒||freshly ground black pepper|
|1茶匙 匈牙利煙熏紅椒粉||1 teaspoon sweet smoked paprika|
Preheat the oven to 200ºC/400ºF/gas 6.
2. 蕃薯、薯仔一邊沖水，一邊用刷或百潔布洗刷表面的泥垢至乾淨. 不用去皮.
Wash the potatoes under cold running water, scrubbing well with a scrubber to get rid of any dirt (there’s no need to peel them).
3. 將每個洗淨的蕃薯、薯仔垂直切開成8塊薯角, 放入大碗裏.
On a chopping board, cut each potato in half lengthways, then cut each half in half lengthways, and then each piece in half again so you end up with 8 wedges, then add to a large mixing bowl.
Sprinkle over a tiny pinch of salt and pepper, and the paprika.
5. 再澆上2湯匙橄欖油. 將所有材料和調味料好好拌匀.
Drizzle over 2 tablespoons olive oil, then toss everything together to coat.
6. 將已調味的薯角平鋪在兩個焗盤上, 放入已預熱的焗爐裏焗至金黃色, 大概需時35-40分鐘.
Spread out into a single layer over 2 large baking trays, then bake in the hot oven for 35 to 40 minutes, or until golden and cooked through.
7. 戴上隔熱手套, 將焗好的薯角從焗爐取出. 放涼幾分鐘 (剛出爐時薯角可能有點黐底), 然後用鍋鏟把薯角上碟.
Use oven gloves to remove the trays from the oven, then leave to sit for a couple of minutes (this will make it easier to remove them from the tray), then use a fish slice to transfer them to a serving dish.
More about this recipe: http://www.jamieoliver.com/recipes/vegetables-recipes/smoky-mixed-potato-wedges
Special thanks on translation: Ms Joyce Chow