One of the most popular and satisfying comfort foods (besides pizza!) just might be the humble yet oh-so-versatile potato. From gratin and salads to casseroles and pizza toppers, spuds are beloved worldwide, and one of our newest (and a quick favourite) dishes comes from the UK. Here, award-winning chef and author of “Outside: Cooking Outdoors - Recipes for the Wild” Gill Meller (@gill.meller) shares his recipe for “bonfire night” potato wedges with firecracker mayo. 

Though wonderful on a chilly night by the fire, these potatoes are worth cooking any time of year and can be enjoyed morning, noon, or night. Gill prefers local main crop potatoes such as Maris Piper or King Edward because they roast up beautifully and get extra crispy. Whatever variety of potato you go with, adding lots of flavour when it comes to spice and herbs goes a long way. Gill uses smoked paprika for its sweet, savoury depth and delightful smokiness, plus crushed fennel and coriander seeds for a rich complexity and crunch to each and every bite. 

As for dipping sauce – because who wants a dry wedge? – firecracker mayonnaise is easy to make and packs a tasty punch. Depending on how hot you want your mayo, Gill recommends going for fleshy red chillies like cayenne. They’ll then be roasted in the oven, peeled, chopped and mixed with high-quality mayonnaise. (If the mayo comes out too mild for your liking, you can always add some dried chilli or smoky chipotle flakes to really wake up the senses!)

While these wedges can certainly stand on their own, they’re also excellent as a fiery side dish. Spatchcock roast chicken with lemon, garlic and herb butter would be a great pairing, or a crispy, tender salmon with roasted lemons, though really, the sky’s the limit here!