This snack is not only satisfying, but also contains amazing minerals and nutrients. Twice cooked for extra crunch!
Cut the potatoes into wedges and place in a pot with water. Bring to a boil and continue to boil for 10 minutes.
Remove from heat, drain the water and place wedges in a bowl and place in the refrigerator to cool.
Preheat oven to 230 degrees Celsius.
Once the potatoes have cooled, remove from the fridge and add the olive oil and half of the salt and half of the chicken broth. mix well and rub the seasoning into the potato wedges.
Line a wire rack with baking paper.
Scatter the wedges on the wire rack.
Bake for approximately 20 minutes, turning the wedges over half-way. Remove when they are nice and crispy.
Sprinkle with the remaining salt and chicken broth and enjoy!
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