These buttery little Edwardian potato wedges were incredibly delicious and went beautifully with the spiced, baked salmon fillet that we had made for our dinner from the same recipe book. They'd make just as good a side with practically any other entrée; they really are that scrumptious.
Original Recipe: 'Pommes Chateux' (Book 2, 1909)
Speed: 50 mins. | Serves: 3-4
2lb (about 0.9kg) potatoes
1. Wash the potatoes in cold water, peel them and cut into shapes 'like the quarter of an orange'
Note: In other words, cut into wedges - although we made ours a little smaller and halved them as we needed to speed up the process slightly this time round. We were rather hungry.
2. Put the potatoes into a saucepan of cold water and bring to the boil. Then, strain these and once cool enough to handle, wipe dry using a clean cloth.
3. Put the butter into a stewpan and toss the potatoes in this for 20-30 over high heat, or until browned on all sides.
4. When golden-brown, strain off the butter, sprinkle some salt over the potatoes and serve either on a hot vegetable dish or plated up with your mains.
Original Recipe for 'Pommes Chateaux'
'BOOK 2': High-Class Cookery Recipes for the National Training School of Cookery, 11th Edition (1909)
Author: Mrs Charles Clarke, Principal of the National Training School of Cookery
Publisher: William Clowes & Sons Limited (23 Cockspur Street, S.W. London, England, U.K.)