These no-fuss delicious baked (not fried!) potato wedges have a crisp exterior and just the perfect amount of curry flavor. They are so good on their own, but a little dunking makes them that much more addictive and delicious!
The ones pictured here are served with a velvety Romesco sauce. Romesco is a garlicky roasted pepper and almond sauce and is amazing with potatoes! If you've made my Romesco before, you know there'll be leftovers for using it in tomorrows dinner as well. Give it a try in this Creamy Pasta with Roasted Tomatoes and Crispy Topping !
If you're a potato fiend like me, this is heaven in a bowl. I really never tire of potatoes. As long as they aren't under-cooked, I'm always in the mood for them. Even when I'm sick, a bowl of mashed potatoes and always makes me feel a little better. They're just so versatile, and baked into wedges like these, they feel indulgent even though they aren't deep-fried. How do you feel about potatoes? For some people, it might be hard to get over the unsubstantiated bad rap potatoes had for a while for being a source of "bad carbs" but the truth is our bodies need carbohydrates to function and potatoes are really quite nutritious when eaten minimally processed and in moderation. If they are prepared in a reasonably healthy way (read: not made into potato chips, french fries, etc), they are a good source of energy, some quality protein, fiber, vitamins, minerals and phytochemicals.
If the nutrition merits of potatoes isn't enough to sell you on them, they're just plain tasty! Thanks for checking out this recipe with me!
Curried Crispy Potato Wedges
Ingredients
- 4-5 medium russet potatoes
- 4 tablespoon olive oil
- 1 tablespoon curry powder (use one you really love)
- ½ teaspoon garlic powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper.
- Scrub the potatoes; no need to peel them as the skin helps with the crispy exterior. Cut each potato into wedges by cutting it into quarters, and then each quarter into half resulting in 8 wedges per potato.
- Place on baking tray and drizzle with olive oil. Dust with salt, garlic powder and curry powder. Using your hands or a large wooden spoon, toss to coat evenly and then line the wedges on the pan in such a way that each one is lying flat. If they are piled together, they won't be crispy.
- Place in the oven for 12 minutes, or until the underside is golden with spots of browning. Remove from oven and flip each wedge with a fork. Return to the oven for another 10-14 minutes, checking at 10 minutes so they don't burn. The inside of each wedge should be fully cooked and tender, and the outside crisp and golden.
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