Pommes de Terre Frire
(Wedge Fried Potatoes)

Method:

1. Peel the potatoes and cut into quartered 2.5 cm (1 inch) pieces shaped as in photograph. Put in a bowl of cold water completely covered. Leave to soak in the water for 15-20 minutes. Drain thoroughly and rinse in running cold water. Drain again and dry with kitchen paper towel.

2. Heat up oil in a (preferably non stick) large thick bottomed frying pan over medium high heat to sizzling point.

3. Add the potatoes and cook for approximately 2-3 minutes without moving until thoroughly cooked and browned on the underside. Carefully turn the potatoes over to fry on the other side and continue cooking and turning until the potatoes are evenly cooked and browned all over.

4. Season with salt and pepper to taste.

5. Add a little more oil if necessary to prevent burning and reduce heat to low - medium low. Continue to cook the potatoes for 20-25 minutes until thoroughly cooked, tender inside, crisp and golden. Check by piercing with a skewer or small knife. Shake the pan regularly to prevent burning.

6. Sprinkle with the chopped herbs and serve hot.

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