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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