For the wedges

  • 4 large potatoes. (washed, skin on)
  • 1 liter (4 cups) of vegetable oil.


         For seasoning

  • 1 Tbsp. (15 ml) of Royco Mchuzi Mix.
  • 1 Tsp. (5 ml) of Spanish paprika
  • 2 Tbsp. (30 ml) of fresh rosemary and thyme (finely chopped)



  • Cut your potatoes into even wedges.
  • In some boiling, salted water, boil the potatoes until they are semi soft. Take out and dry off any excess water.
  • Heat your oil in a deep pan or a fryer to 180 degrees Celsius. Deep fry your potatoes until cooked and golden brown.
  • Meanwhile, mix the Royco Mchuzi Mix, paprika and fresh herbs in a large enough bowl.
  • Once the potatoes are done, take out of the oil and pat down on absorbent paper. Toss well in the spice mix and serve immediately.
  • Chef’s Tip:

Pre-cooking the potatoes in the boiling water ensures that the insides will be fully cooked after deep frying, and reduces the deep frying time required – which saves both oil and power.

  • Recipe serves:4,Preparation time 2 min, Cooking time20 min

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