I don’t know a person who does not like spiced potato wedges, but I know many who do not want to feel guilty eating them. So the baked option comes as a solution.
Oven-roasted spiced potato wedges
Here is a recipe of oven-roasted potato wedges recipe which could be 80% made ahead. Please feel free to adjust the marinade to your taste, choose your favourite potatoes as well, I know the texture is important but I also know that the names of potatoes depends on the regions where they’re cultivated, so the names change from one country to another, this is why I’m not mentioning any…
Spiced potato wedges served with homemade burgers but made with a less spiced marinade.
For 1 kg of potatoes
Prep Time: 10 minutes – Cooking time: 20 + 3 min
About 1 kg of potatoes, scrubbed and rinsed
3 tablespoons olive oil
About 3 cloves of garlic, crushed or 1 tbsp of garlic powder
1 tbsp of dried thyme, crushed within your palms
1 tbsp of dried oregano, crushed within your palms
1 tbsp of sweet paprika
1 tbsp of smoked paprika (my favourite ingredient)
1 tbsp of cayenne, or hot chilli powder (optional)
1 tbsp of freshly ground black pepper
1 tbsp of salt
The smoked paprika I’m using
Cut each potato in half lengthwise. Then cut each half, lengthwise, into 4 equally sized wedges.
Boil the potatoes until cooked through and just before they get mushy. I prefer this way because it gives me crunchy ends when I bake the potatoes. Set aside to drain completely, about 20 min to 1 hour.
Preheat oven to 240 degrees C or almost the maximum you have.
In a bowl, mix all the ingredients listed in the marinade, you might replace the oil with a fragrant oil (garlic and herbs, chilli).
Add the potato wedges and toss them gently with your fingers.
Line aluminium foil on a baking sheet and place the potato wedges, skin side down and spaced. Bake for 30 minutes, or until well browned, crusty edged, and tender. Serve immediately.
The wedges can be coated and placed on the baking dish earlier. Pop them into the oven when you are preparing your meal.