In the potato goodness corner, we shall look at how to prepare Crispy Potato Wedges/Chips on a Frying pan. The first thing is to ensure you get the right type of potatoes, I. e one that does not mash easily when boiled. To get different varieties of potatoes one can refer to our 2019 potato variety catalogue https://npck.org/catalogue .


  1. 4 large potatoes
  2. Chopped rosemary leaves
  3. 1 tablespoon of cooking oil
  4. 2 pinches of salt
  5. Half tablespoon pepper
  6. A spoonful of margarine


  1. Clean the potatoes and cut into wedges/ chips with skin on.
  2. Boil them in salty water until they are cooked ¾ way.
  3. Drain them off and once again ensure they are not fully cooked.
  4. On a hot pan, start cooking the potatoes with little oil. The idea is to let the potatoes brown on the first side then slowly turn each piece.
  5. Add a small amount of margarine and quickly toss them.
  6. Season with pepper, dry herbs like rosemary and mix thoroughly.

Ref: Chef Raphael, serve with desired kachumbari as a snack or accompaniment.

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