Lime & Black Pepper Skin-On Wedges

Some of you might have had this flavour combination as chips UK crisps before, but fresh oven wedges are the perfect match for this classic New Zealand combo. Some people sprinkle theirs with parmesan cheese, but I think it takes away the bite of the pepper and masks the zesty lime.



Lime & Black Pepper Wedges
serves 2 as a side

500g potatoes, scrubbed, cut into wedges
½ lime, zest & juice
lots of fresh ground black pepper
neutral flavoured oil
sea salt

Preheat an oven to 200°C/390°F.
Prepare a baking tray.
In a large bowl,
Toss wedges in a little oil, salt and lots of pepper.
Arrange on baking tray in a single layer.
Bake 30-40 mins, or until cooked through and slightly golden.
If the wedges won't 'stand' they'll need turning after 15-20 mins.
Meanwhile, zest lime.
Cut lime into wedges.
Set aside.
When wedges are cooked, Check for seasoning.
Honestly, don't skimp on the pepper!
Serve on a large plate or in a shallow bowl.
Sprinkle with zest, and drizzle with lime juice.