Addictive garlic-infused potato wedges
Browsing through the aisles at my local supermarket, I am always on the hunt for Low FODMAP finds. The other day I spotted the Israeli version to garlic-infused olive oil.
This extra virgin olive oil is garlic and basil flavoured, made by the Israeli company “Zeita” זיתא. I was really surprised to discover that it does a great job adding a depth of flavour to salads and cooked dishes.
My husband created yummy, more-ish wedges using this oil and we absolutely loved it (even the little one asked for more and more). Obviously, you can use any lo-fo garlic infused oil (or if you are really lucky, certified Low FODMAP oil).
Slice each potato into 6 wedges.
Put the wedges into a boiling pot of water and parboil them (about 10 - 15 minutes).
While waiting for the wedges to soften turn the oven on to 180c and prepare a baking tray covered with tin foil or baking paper.
Use a fork to check the wedges.
Once parboiled, drain the water from the pot.
Pour garlic infused olive oil on the wedges, put the lid on, and give the wedges a good shake.
Place the wedges on the baking tray, drizzle lightly with some more of the oil and sprinkle kosher salt and freshly ground black pepper.
Insert the baking tray into the oven and wait until wedges are golden and crispy (about 45m-1hr).
Recipe: Daniel Jaffe