A picture speaks a thousand words. So, I could just say - 'Make these!' and sign-off. It'd probably be a blessed relief for many of you. But no! I don't give up that easily. Anyway, this will be short & sweet unlike your spuds which will be crispy & chunky (hopefully). Scroll down for the easiest recipe known to mankind...
What you'll need:
The tricky bit (takes about 3 minutes):
Chop 'em in half
Chop 'em into wedge shapes
Put them in a bowl
Chop up garlic
Put chopped garlic in a small bowl
Slop generous lug of Olive Oil onto garlic
Sprinkle in Oregano & Paprika/Pimenton
Add Salt & Pepper to taste
Give the whole mix a damn good whisk/stir-in
Pour gooey mix over raw spud wedges
Mix it all together & cover bowl with clingfilm
Grab a beer
Take a breather
Every now & then give your spuds a good shake-up until an hour has ticked away
Heat a baking tray in the oven (200 degrees)
Now - chuck spuds onto baking tray - place in oven for about 25-30 minutes. If they need it (i.e. they're not lovely & golden) leave 'em in for a bit more. Makes sense when you think about it...
Once crispy remove from oven & present your efforts to appreciative wife/husband/life-partner/fair-weather friend who always shows up on Friday 'cos they can't cook/kids/dog/cat/goldfish (depending on personal circumstances). If none of these apply take a smug selfie of you & your spuds and stick it up on SnapChat.
Suggest you scoff these with a dollop of creme fraiche but hey hell, it's up to you. They're lovely just as they are anyway & so much better than the horrible frozen variety that give you both heartburn and an overwhelming sense of inadequacy.
Recommend buckets of beer and a nice chicken fillet on the side too (see picture below - I'll tell you all about that next Friday so you'll just have to wait).
Farewell for now - enjoy!!!!
Love food, from the Sunday fry-up to Octopus mezze. If it tastes good I'll eat it. And there's so much great wine and beer out there to wash it all down with. Having said that you can't beat a pot of good strong tea with the Sunday fry.