These golden wedges are savory and zingy, offering a nice heat, making them an irresistible side dish or snack.
Prep time: 10 minutes | Cooking time: 30-35 minutes
SERVES
Four
INGREDIENTS
2 tbsp rapeseed, vegetable, or sunflower oil, plus extra for greasing
1 tsp sweet paprika
1 tsp dried onion flakes
½ tsp garlic powder
1 tsp fine sea salt, plus more for serving
¼ tsp cayenne pepper
3 large russet potatoes
METHOD
Preheat the oven to 220C/200C fan/gas mark 7. Grease an extra-large baking sheet with oil.
In a small bowl, mix together the paprika, onion flakes, garlic powder, salt, and cayenne pepper.
Do not peel the potatoes, as roasting them with their skins makes them crispier. Cut them into 1cm wedges.
Place the wedges in a mound in the center of the prepared baking sheet. Drizzle with the oil and toss until fully coated. Spread the wedges into a single layer on the sheet, spacing them 2.5cm apart. Place the wedges skin-side down where possible so the seasoning adheres better.
Sprinkle a generous amount of seasoning over the flesh of each potato wedge (I prefer to sprinkle each wedge individually rather than shaking it all on them at once, so less seasoning falls onto the baking sheet and goes to waste).
Bake for 30-35 minutes, until golden brown and tender, flipping the wedges once halfway through.
Serve immediately with your favorite sauce for dipping.
You are welcome to make inquiries about the oven controller and come to pick up our free samples.
