Description
These crispy potato wedges are golden on the outside and fluffy on the inside, seasoned with a flavorful blend of spices and baked to perfection.
Ingredients
- 700 g (1.5 lbs) floury potatoes
- 1 tbsp cornflour (cornstarch)
- 3 tbsp neutral oil (plus extra for brushing)
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1.5 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
Instructions
- Preheat the oven to 200C/400F (fan).
- Brush a large non-stick baking tray with oil or line with non-stick foil.
- Peel the potatoes and cut them into wedges.
- Rinse the wedges, place in a pan, cover with cold water, bring to a boil, then simmer for 10 minutes.
- Drain the potatoes and shake them in a colander to rough up the edges.
- Transfer to a bowl, sprinkle over the cornflour, and toss to coat.
- Drizzle with oil, mix spices together, sprinkle over potatoes, and toss well.
- Spread the wedges on the tray in a single layer without overlapping.
- Bake for 25-30 minutes until golden and crispy.
- Transfer to a serving dish and serve.
Notes
- For extra crispiness, ensure the potatoes are well spaced on the tray.
- You can adjust the cayenne pepper to control the heat level.
- Serve with a burger sauce mixed with chopped gherkins, cayenne, and dried dill.
- Best enjoyed fresh, but leftovers can be reheated in the oven to regain crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
