Sesame baked wedges
Serves 4 Oven 200oc/gas7

Heston Blumenthal's Triple Cooked Chips
This recipe may seem a little long-winded, but it does produce THE best chips - golden crispy on the outside, light and fluffy on the inside. The beauty of this method is that the potatoes can be cooked twice, then kept in the fridge for at least a week, before the final cooking. Or you can wait a day or two in between each of the cooking stages if you do not have the time to do it all at once. As to which cooking fat to use, groundnut oil is probably the best, as it is very pure and odour-free. You could try rendered beef fat, and goose or duck fat would be delicious too. If you don't want to use rendered fat, the litre of groundnut oil will be sufficient for both the first and second frying processes.

Chilli Potato Wedges
Delicious served with a cream cheese dip