Crunchy potato wedges with chilli and lime salt

Image by Andrew Young

Ingredients (6)

• 6 large potatoes, halved, cut into wedges
• 2 tbsp Cobram Estate Classic Flavour extra virgin olive oil
• 2 tsp finely grated lime rind
• 1 tsp sea salt
• 1 long red chilli, sliced
• Lime wedges, to serve

Nutrition info

Method

• Step 1 Preheat oven to 220C/200C fan-forced. Line 2 large baking trays with baking paper.
• Step 2 Place potato wedges, skin-side down, on prepared trays. Drizzle with oil. Season with pepper. Roast for 1 hour or until golden and crisp. Stand for 5 minutes.
• Step 3 Meanwhile, combine lime rind and salt in a small bowl.
• Step 4 Transfer wedges to a serving platter. Sprinkle with lime salt and chilli. Serve with lime wedges.