Spiced Roasted Potato Wedges Recipe
With just enough spice to make them super delicious, these Spiced Roasted Potato Wedges are a lovely accompaniment to any roasted bird. And they’re great for dunking too.
Middle Eastern
10 Mins
50 Mins
Easy
Serves 6 to 8
Ingredients
- 1kg King Edward potatoes
- 4 tbsp olive oil
- 1 tbsp sumac
- ½ tbsp nigella seeds
- ½ tbsp cumin seeds
- 1 tbsp fresh thyme leaves
Method
- Pre-heat your oven to 200°C / 180°C Fan / gas 5.
- Cut the potatoes in half and then into wedge shapes. Keep them quite chunky.
- Place into a pan of salted boing water and cook for 5 minutes. Drain into a colander and leave to steam dry.
- In a large mixing bowl, mix the olive oil, sumac, nigella seeds, and cumin seeds. Add the wedges and toss them to ensure all the potatoes are covered in the spices.
- Place onto a roasting tray, making sure they are in a single layer. Season with salt and milled pepper and place on the top shelf of the oven, and cook for about 50 minutes to 1 hour, until golden and crispy.
- Before serving, sprinkle over the thyme leaves and serve.
Recipe notes
With just enough spice to make them super delicious, these Spiced Roasted Potato Wedges are a lovely accompaniment to any roasted bird. And they’re great for dunking too.
Serve in a bowl, like this beautiful and functional Natural Canvas Pasta Bowl from Denby Pottery, handcrafted by pottery experts to create stunning white dinnerware pieces that are perfect for every occasion.
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