Potato Wedges with Coriander and Black Pepper
Potatoes Fasting Recipes Budget Recipes Side Dishes Oven Recipes Gluten-Free Recipes
Baked potato wedges, spicy and aromatic.
The pepper and coriander seasoning is enough for two trays of potatoes. I baked one tray on Saturday and the second on Sunday.
Ingredients
1.5kg potatoes (preferably floury or medium floury)
4-5 tablespoons oil
salt
Seasoning
1 tablespoon coriander seeds
1 tablespoon black peppercorns
1/2 teaspoon crushed dried thyme
1 level teaspoon sweet paprika
1/4 teaspoon chili
1/4 teaspoon ground cumin
Servings: 4-5
How to prepare potato wedges with coriander and black pepper
- In a dry skillet (no oil), put the peppercorns and coriander seeds and toast until the coriander starts to pop. Transfer to a mortar and add the dried thyme. Crush everything with the pestle as well as you can (I reserved 1/2 teaspoon of this mixture for serving). Add the paprika, cumin and chili and mix until homogeneous.
- Cut the potatoes (I did not peel them, they had thin skin like new potatoes) into 4 or 6 lengthwise. Boil in salted water until a fork goes in but they are not completely cooked (about 8-10 minutes from when the water starts boiling). Drain and shake a few times in the colander to evaporate the water.
- Add the prepared seasoning over them. Sprinkle with salt. Mix to distribute evenly. Pour the oil and mix again.
- Divide the potatoes between two baking trays so they are not crowded. If you crowd them in the pan they will not get crispy on top.
- Bake at 220C for 25-30 minutes (with convection browning if you have it, they will be done faster), until nicely golden on top. Stir twice during this time.
- This time I served them with yogurt in which I mixed the 1/2 teaspoon reserved from the coriander and pepper mixture.
Potato Wedges with Coriander and Black Pepper
