Excellent snack or side. Can modify spice mix to taste. Make a few extra along with any burgers. Most other potato wedges recipes include fats and oils. Fats and oils are unnecessary with the full flavor spice toping, which sticks well with just the potato starch and moisture. Even more flavor comes from dipping in tomato ketchup or barbecue sauce. This is a whole plant food recipe. This recipe is vegan and low fat, but not low salt. Leave out salt if you want. Serves 4. One potato serves 1 person. I often make a few extra for leftovers. One baking sheet holds ~6 cut potatoes.
Ingredients
4 medium potatoes
2 tsp sea salt
2 tsp paprika powder
1 tsp cumin powder
1/8 tsp black pepper powder
1/8 tsp chili pepper powder
Preparation
Peel and cut potatoes into wedges. Measure spices into ziplock freezer bag and mix. Add potato wedges and shake until coated evenly.
Cook on non-stick baking sheet or baking sheet with parchment paper in 350 F oven for 30-40 minutes.
Test with fork. Once done, use broiler to brown top, 2 minutes Serve with side of ketchup or barbecue sauce.
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