The humble, yet delicious, potato is extremely versatile and this recipe, a healthier version of a French fry, makes for a good side dish and a great snack.
First off preheat your oven to 400°F/204°C and peel approximately 3lbs of Russet potatoes (note white potatoes are on sale at No Frills this week at $3.47 for 20lbs), or if you like them with the skins on, then just give them a good scrub. Slice them into wedges, roughly equal in size.
In a mortar and pestle (or any other device of your choosing) crush 1 teaspoon of cumin seeds
And 1 teaspoon of coriander seeds. You just want the seeds to release their aroma and although you can use coriander and cumin powder, I prefer using the whole seeds.
Mix the potato wedges with olive oil, garlic cloves, crushed cumin, crushed coriander, salt and pepper. Place them in a single layer on a baking sheet lined with aluminum foil or parchment paper. Bake in the oven for 25–30 minutes, while turning them once at the half-way mark.
Serve with a refreshing yogurt-coriander dip (recipe coming soon) and enjoy the golden brown deliciousness, with a crispy crust, soft, fluffy insides and roasted garlicky goodness. If you’re feeling guilty, at least you’ll feel better with the knowledge that they are much better than deep fried French fries.
Here is the recipe card:
Baked Potato Wedges
3lbs Russet Potatoes
3–4 tbsp Olive Oil
I tsp Cumin Seeds
1 tsp Coriander Seeds
1 tsp Salt
¼ tsp Pepper
5–6 Garlic Cloves (whole or sliced)
1. Preheat your oven to 400°F.
2. Peel potatoes (or give them a good scrub if you’re leaving the skins on) and cut into wedges.
3. Crush cumin and coriander seeds with a mortar and pestle.
4. Mix potatoes with olive oil, garlic cloves, crushed cumin, crushed coriander, salt and pepper.
5. Place the potatoes in a single layer on a baking sheet lined with aluminum foil or parchment paper.
6. Bake for 25–30 minutes, turning them once at the half-way mark.
Looks delish!
Try tossing them in egg white with the spices instead of olive oil. Then bake them in a pan sprayed with Pam.
They come out even crispier!
I can never get my wedges crispy, but my own “random-blend” of spices is always a hit. Problem is, I never recall exactly what spices I use, lol. Gonna have to give this one a try.
I love making potato wedges!
If I have the space, I like baking up a bunch, 3/4 of the way cooked and freezing them for a quick side dish.
A tip on making sure they get crisp, is to 1. make sure they are as dry as can be from washing and 2. not to over crowd your baking pan.
Although I always use a different spice mix, garlic and sea salt are always a staple!
I will be using this next time for sure!
+1 for adding the occasional recipes to the blog!
Looking forward to the dip recipe!
Tracy, I’ve tried them with melted butter instead of olive oil, which also gives it more of a crunch-factor and has a much heartier flavor. But olive oil is nice when you’re trying to keep things light (well…as light as you can) and it still has enough crisp for me. I’ll be sure to try egg whites next time!
Eric, Janetta has good tips for making sure your wedges are crispy and as I mentioned above, try substituting melted butter instead of olive oil as it also adds more crispy texture.
I use a large cast iron frying pan to do mine in the oven.
More blue exclusion filter! Still so pretty.
These sound great, I’ll definitely try them. Thanks for adding the easy recipes!
Yummy, I’ll try this one tonight!
Thanks