Spicy Potato Wedges

I know it's a bit like teaching Grannie to suck eggs, but I'm beginning to get hooked on wedges.  So thought I'd share.  And depending on the flavouring you can suit it to what's for dinner.  Also kids love them, so everyone's happy :)

Ingredients
Potatoes
Olive Oil
Spices or Seasoning of your Choice


Pre-heat your oven to 200c. Chop your potatoes into wedges and boil in salted water for 10 mins. Drain and place into a baking dish. Drizzle with a light Olive Oil and sprinkle with seasoning or spices.  I like mine hot, but you can go for a curry blend, or just classic Salt & Pepper.  Whatever takes your mood's fancy.  Pop in the oven for 20 minutes. Give a little shake and return for another 10-15 minutes.

For great non-stick results with the minimum of oil (you can even leave it out) try out the Pampered Chef Stoneware range.

Annasi Kari (Pineapple Curry)

Ingredients

1 Large Pineapple, not too ripe
2 tbsp Oil
1 Medium Onion, finely chopped
10 Curry Leaves
5cm/2in Cinnamon Stick
1/4 tsp Ground Turmeric
1 tsp Ground Coriander
1/4 tsp Black Mustard Seeds
1/4 tsp Ground Black Pepper
1 tsp Dried Crushed Chilli Flakes
30g/1oz Creamed Coconut
200ml/7 floz Cold Water
1/2 tsp Whole Cumin Seeds

Chop the ends off the Pineapple and slice away the skin.  Cut lengthways into quarters and remove the core. Cut into 2.5cm/1in pieces.
   Heat the oil in a pan and fry the Onion, Curry Leaves and Cinnamon over a medium heat until the onion is lightly browned.  Add the spices and mix well.  Follow with the Creamed Coconut and the water and stir over a low heat until the Coconut has dissolved, approx five minutes.  Add in the pineapple and slowly bring to the boil.  Simmer, uncovered, for 5 minutes. Just before serving sprinkle with Cumin Seeds.

As experienced by the Lifton Losers at a Pampered Chef Charity Fundraiser Cooking Show