Ingredients

• Ingredients 650g white potatoes (about 3, medium-size) Juice of ½ a lemon ½ tsp cayenne 1 tsp turmeric 1 tsp smoked paprika 2 tsp dried thyme For the Salsa Verde: 1 clove garlic 2 tsp capers 4 pitted olives (any) ½ tsp dijon mustard 1 tbsp vinegar (apple cider, red/white wine) Juice of ½ a lemon I handful each of fresh basil leaves, coriander and spinach Salt and pepper, to taste

Preparation

• Method Heat the oven to 180°C / 350°F / Gas Mark 4. Cut each potato into 8 equal-sized wedges and place in a large mixing bowl. Add the seasoning and lemon juice and give it all a good stir so that each wedge is coated. Line a tray with parchment paper and arrange the wedges skin-side down. Place on the middle shelf of the oven and cook for 40-50 minutes, turning once. If you think they are browning too much towards the end but not yet cooked through, cover with foil. While the wedges are cooking, make the Salsa Verde. Place all the ingredients in a food processor and roughly blitz until you have a consistency you are happy with (I prefer it to not be over-processed). If you don’t have a food processor, finely chop the ingredients and blend in a pestle and mortar. If it looks too dry add a little olive oil or extra lemon juice.