Give classic potato wedges a gourmet twist with Ruth Pretty’s turmeric, almond and fenugreek aromatic salt blend.

Recipe: Ruth Pretty Photos: Murray Lloyd

INGREDIENTS AND METHOD

Put 2kg medium Agria potatoes (skin on), washed, dried and cut into thick wedges onto low-sided baking tray(s), add 6 tablespoons olive oil, 1 teaspoon flaky sea salt and freshly ground black pepper. Toss together. Rearrange so a cut side of each wedge is lying down and there’s a smidgen of space between each.

Roast in the oven for 20-30 minutes or until potatoes are soft on the inside and crispy on the outside. Serve immediately with Aromatic Salt (see recipe). Serves 8-10
Ruth’s tip: Want to ensure crispy roasted potatoes? The secret is not to turn them while they are roasting.

Aromatic Salt Blend Recipe
100g flaky sea salt
½ a cinnamon quill
1 teaspoon whole allspice
½ teaspoon fenugreek seeds
1 teaspoon dried mint
15 whole blanched almonds
½ teaspoon ground turmeric

Place everything into a food processor fitted with a metal blade and process until almost fine. Store in a tightly lidded jar for up to 3 months. Makes 120g

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