Potato wedges can go from boring to brilliant with the addition of garlic powder, onion powder, and paprika. 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 the chilli powder if the wedges are going to be 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 enamelled 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 on to my son or daughter.
If you want to reduce the cooking time of these potato wedges, then cut each potato into sixths or eights.