Recipe from Enco Products
- Pre-heat the oven to 200*c / gas mark 6.
- Cook the potatoes in a pan of boiling water for 5 minutes and drain.
- Place the flour, chilli flakes, coriander, cumin and thyme into a large bowl, season with sea salt and mix well.
- Brush a baking tray with the olive oil and whilst the wedges are still hot, toss lightly in the seasoned flour.
- Transfer the wedges to the greased baking tray and cook for approximately 20-25 minutes, until golden and crisp.
- When the wedges are ready, sprinkle over the fresh coriander, sea salt and serve with Encona American Chilli Ketchup. Enjoy!
