Although I like potatoes, I don't tend to eat them very often, as I prefer to limit my consumption of carbohydrates. I recently had a craving for potatoes though and decided to make these baked potato wedges which also gave me an excuse to warm up the kitchen with the oven. This recipe turned out better than I imagined and I even went back for seconds. The addition of egg adds a bit of extra crunch to the wedges. A half cup or so of Parmesan cheese would also be a nice addition to this recipe. Dip the baked wedges in sour cream or salsa if desired.
 Spicy Baked Potato Wedges |
Recipe by Lisa Turner
Published on December 30, 2007
Easy, spicy and non-greasy potato wedges baked in the oven
Ingredients:
- 4 large potatoes
- 1/2 to 1 teaspoon cayenne, to taste
- 1 teaspoon ground cumin
- pinch of turmeric
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon fresh cracked black pepper
- 1 egg, beaten
- 2 to 3 tablespoons oil
Instructions:
Preheat an oven to 450° and coat a large baking sheet with oil. Coat a large baking sheet with oil and set aside. Slice the potatoes into 1/2 inch wedges. Beat the egg in a small bowl, and stir in the spices, salt and pepper. Transfer the potatoes to a plastic food bag, add the egg and spices and oil, and shake to coat the potatoes. Spread the potatoes evenly unto the prepared baking sheet. Bake for 40 minutes, flipping the potatoes halfway through the cooking time, until the potatoes are tender to the fork.
Makes 4 to 8 servings |
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2 comments:
Do you think that this recipe would work with sweet potatoes as well?
Hi Jerry;
Yes, I think this recipe would work very well with sweet potatoes too. The cooking time should be about the same.
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