One very popular family dish is potato wedges. They are also good to serve with pre-dinner drinks, but this recipe adds just a little something more to the oven fried potato, with the addition of capsicum and lime.
| Ingredients | Serves 4-6 |
| Small potatoes, cut into wedges | 750 gm |
| Capsicum (bell pepper) finely chopped | 1 medium (red) |
| Extra virgin olive oil | 3 tbspns |
| Sea salt | |
| Freshly ground black pepper | |
| Lime | 1 |
| Parmesan cheese, grated | 1/3rd cup |
| Coriander chopped as garnish | |
Cooking method
Preheat oven to 375, oven racks in the middle.
In a medium bowl toss the potato wedges with the olive oil, the finely chopped capsicum, a few big pinches of sea salt and a liberal sprinkling of black pepper. Arrange the potatoes cut side down on a baking sheet. Place in the oven for 30-35 minutes, tossing the potatoes with a metal spatula half way through.
While the potatoes are baking, squeeze the lime and set the juice aside.
When the potatoes are cooked through, remove them from the oven, taste, and adjust the seasoning. Add more salt and pepper to taste. Serve in a big shallow bowl, sprinkle the Parmesan and coriander over them and drizzle with the lime juice and present immediately to the guests.
