Spicy Potato Wedges

There are some days when only wedges will do. After a boring day at work, I needed something to lift my spirits. I was home alone tonight, so decided on real TV food with a twist. Rather than plain old (delicious) wedges with tomato ketchup I heated things up slightly with a spice rub before roasting. It’s a simple little trick that takes the potato to another level. Lovely.

INGREDIENTS: (I’ve upped the ingredients to serve 3-4 people – I didn’t eat this all myself!)
4 large potatoes (skin on)
1 teaspoon sea salt
1 teaspoon coriander powder
1/2 teaspoon chilli powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon turmeric powder
1 teaspoon brown mustard seeds
4 tablespoons canola oil

DIRECTIONS:
Preheat the oven to 200ºC. Pour the oil into a large roasting tin and heat in the oven.
Wash the potatoes then cut into large wedges. Place in a large plastic bag then sprinkle over the remaining ingredients. Seal the bag then shake vigorously to coat all the potatoes.
Take the roasting tin out of the oven and tip the potatoes in turn them once or twice to coat in oil then roast in the oven for 40-50 minutes turning once or twice until the potatoes are soft inside and crunchy around the edges.

SERVING:
Serve with a hot tomato sauce and/or a cooling cucumber yoghurt raita to dip the wedges into.

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