Curried Crispy Potato Wedges

These no-fuss delicious baked (not fried!) potato wedges have a crisp exterior and have just the perfect amount of curry flavor. Be sure to use a curry powder you love! The ones pictured here are served with a velvety Romesco sauce.

5 from 2 votes

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Prep Time: 5

Cook Time: 28

Total Time: 33

Servings: 4

Calories: 253kcal

Author: Bronwyn

Ingredients

4-5 medium russet potatoes
4 tbsp olive oil
1 tbsp curry powder (use one you really love)
½ tsp garlic powder
½ tsp 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.

Nutrition Info:

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