Today we’ll have potato wedges. Fresh. From the oven. Homemade. Are you in??
It’s a quick recipe & easier than you might think. All you need is potatoes (I’ve bought relatively small, firm potatoes with a rather thin skin, which saves you from peeling), soy sauce, olive oil and a few spices. Cut, season, bake and you’re done!
I made creamy garlic mushrooms to join my wedges today, but you can also simply eat your wedges to a big salad. But don’t forget the dipping sauce, wedges are always best with a lot of dipping (at least in my world 🙂). Go the classic way with ketchup, or try my delicious Mango Ginger Salsa. It’s a refreshingly fruity contrast to the spicy wedges.
For a little extra crispyness, I sprinkled the wedges with corn grits before baking. (You can also use polenta, but it’s finer ground and therefore less crispy.) The wedges come out great & I can really recommend it. The idea for this comes from the eggplant wedges from Green Kitchen Travels. Yes, you can also make wedges from aubergines. Maybe you can not imagine that, but that’s one thing you have to try.
Now that I write about it, I really get hungry for it. I think I’ll do some again soon & maybe I’ll post them here too. Then we all have something of it. 💚
But first let’s have some fresh & hot potato wedges out of the oven. Enjoy! XO, Romy
- 750 g potatoes*
- 1 Tbsp olive oil
- 1 Tbsp Tamari**
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp majoram
- 1/4 tsp nutmeg, ground
- 1/4 tsp pepper
Preheat your oven to 200°C | 400°F.
Wash the potatoes thoroughly, dab them dry and cut them into wedges. Depending on the size, one potato will make 6-8 wedges.
Put the wedges in a bowl, pour over oil and soy sauce and stir well. Then sprinkle on the spices and stir again until the spices are evenly distributed.
Spread the spiced wedges on a baking sheet lined with baking paper and place in the oven for 25 minutes.
The wedges are ready when they have turned golden brown and are no longer firm in the middle (simply make the fork test to find out).