Potato wedges can go from boring to brilliant with the addition of garlic powder, onion powder, and paprika or chilli powder. A simple, tasty, and nutritious recipe – it ticks all the boxes.
Ingredients for Spicy Roast Potato Wedges
It is best to use cold-pressed extra virgin oil whether it is olive, avocado, or coconut. We need these “good” oils for the health of our brain and body. In fact, our brain is 60% fat.
I use paprika if I am using these potatoes as a side and chilli powder if for finger food to dip in some sauce. For my Quick Blender Aioli recipe go here.
Experiment with your favourite spices and dried herbs. I have successfully used dried parsley, fresh or dried rosemary, cummin, and even curry powder.
Cooking tips for Spicy Roast Potato Wedges
I have used an enameled cast iron baking tray that I bought on sale. I feel they are worth the extra money for the following reasons:
- They hold the heat well and this helps to brown the bottom of roast vegetables and keep the food warm once out of the oven.
- They are very easy to hand wash if left to soak for a couple of hours.
- There is no toxic substance that will leach into my food. If you are still undecided as to whether or not you should use non-stick pots and pans, watch the movie called “Dark Waters” starring Mark Ruffalo.
- They are practically indestructible, so I will be passing this onto my son or daughter.
If you want to reduce the cooking time of these potato wedges, then cut each potato into sixths or eights.