1 tablespoon butter or olive oil Cayenne or paprika, rosemary
Method
Peel potatoes only if desired. Cut into wedges, approx. 12 to a potato.
Place in a pot with water to cover them. Add salt to the water. Bring to a simmer and cook for about 15 minutes or until the potatoes tender all the way through.
Drain and discard the water; set potato wedges on a sieve for 15 minutes or refrigerate until ready to use, even overnight.
Place potato wedges and buttere in a sauté pan or panini type grill over medium heat. Cook 1 minute on each side or until lightly golden and crispy.
Chef Pachi
