The Sunday Telegraph - 01.09.2019

Potato

wedges with

Parmesan

and sage

Serves 4

Preptime:5minutes

Cookingtime:30minutes

Basicstorecupboard

staple scanaddallkinds

ofbellsandwhistlesto

simplepotato wedg es.

AlumpofPa rmesan,

andaforag earoundthe

spic erackandyou’ve

somehowmadewedges

even moremoreish.

Ingredients

1kgred-skinned potatoes

(such as Désirée)

3tbsp oliveoil

60g finely grated

Parmesan

2tbsp driedsage

2tsp garlic powder

Method

Preheatthe ovento

190C/170Cfan /gas

mark5. Lineabaking

tray withfoil.

Chop the potatoes

into 6or8wedgeseach

(depending on the size)

and put them inalarge

bowl. Drizzle them

with the oil andtoss to

coatwell.Sprinkle in

the Parmesan,sage and

garlic powder,alittle sea

salt(the Parmesan will

be salty) and plenty of

black pepper and mixso

the potatoes ar ecoated.

Place the potatoeson

the baking tray and bake

forabout 30 minutes,or

untilgolden and crisp.

Servestraightaway.

GF

Potato pancake

stack with

bacon and

maplesyrup

Serves 4

Preptime:10minutes

Cookingtime:25minutes

Ingredients

350g floury potatoes,

cut into largechunks

175ml whole milk

2eggs, beaten

100g plain flour

1tsp baking powder

Butter, forfrying

12 slices smoked,

streakybacon

Maple syrup,tos erve

Method

Putthe potatoesin apan

of water and bringto the

boil. Cook forabout 15

minutes,until tender when

pierced withaknife, then

drain andreturn themto

the hot pan.

Addagood splashof the

milk and mashto asmooth

purée, as lump-free as

possible.Addthe remaining

milk and the eggsand beat

until thoroughly combined.

Fold the flour,baking

powder andapinch ofsea

salt in to the mixtureuntil

all the flour has been

evenly incorporated,but

try notto overmix.

Melt alittle butterin a

large non-stick frying pan

overalow to medium heat

and addaladleful of batter

to the pan per pancake

(you’ll needto cook them

in ba tches).Cook for2

minutes,until thetoplooks

firm enoughto turn over,

and the bottomisgolden

brown. Flip themoverand

cookforanother 2minutes

on the other side, then

remove from the pan and

keep warm whileyou

cook therest.

While the pancakesare

cooking, grab another large

frying pan.Addthe bacon

and fryoverahigh heat

until brownand crisp.

Servethe stacksof

pancakestopped with

bacon and finished with a

good drizzle of maplesyrup.

Adding

potato

helps thesefeel

moresubstantial,

but they’re sti ll

lightand

fluffy

Document: 1054CC-STMMA-1-010919-A054C-XX.pdf;Format:(205.00

x260.00 mm);Date: 27.Aug 2019 16:19:37; Telegraph

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