Potato wedges are great tasting on their own and are perfect finger food for any occasion. This recipe features a spiced version, check out the sauces or use your preferred sauce
Spiced up Potato wedges ii
- 4 medium potatoes well rinsed, with skin on, cut into wedges
- 1 tablespoon coconut oil
- 1 teaspoon smoked paprika
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1/2 teaspoon flake salt
- 1/2 teaspoon chili powder
- Freshly ground black pepper
- A handful of fresh mint leaves, chopped, and cappers to garnish
Preheat the oven to 180 °C/356°F.
In a bowl add the potato wedges and the spices.
Pour some coconut oil on the potatoes to season with salt, and pepper.
Give it a very thorough mix with your hands to ensure an even coat of spices on each potato wedge.
Place a sheet of vegetable or parchment paper on a baking tray. Arrange the potato wedges evenly in one layer and bake for 30 to 40 minutes, or until the wedges are nice and crisp.
While the potatoes are in the oven, you can prepare a dip. To select a dip or sauce, check out the Sauces section.
You can also follow the recipe below for a quick dip:
Pick two nice ripe avocados, cut across, and remove the pit. Scoop out the flesh from the hull and place it into a bowl.
Use a fork to mash the avocado to a paste, add orange juice, lemon juice, black Himalayan salt and mix it well.
Once the potatoes are cooked, serve on a plate with a dip on the side. Top with some freshly chopped mint leaves for garnish.