I made these when one of our best friends, Pam, came to visit us in Berlin. Actually, we loved them so much that we made several batches of them throughout Pam’s visit. I’m pretty sure I could eat my weight in these potato wedges. Thankfully, these wedges are baked instead of fried. I add lots of curry spices for maximum flavor without the the fat that I would have otherwise gotten with frying them.
Baked Curry Potato Wedges serves 3-5
- 5 large unpeeled baking potatoes, washed
- ¼ cup olive oil
- ¼ teaspoon garlic powder (not garlic salt), or two cloves of garlic, very finely minced
- ½ teaspoon turmeric
- ½ teaspoon dried coriander
- ½ teaspoon dried ginger
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper or crushed red chili flakes
- Pinch of sugar (optional)
- 1 ½ teaspoon sea salt
- ½ teaspoon fresh cracked black pepper
- Fill a large bowl with ice cold water. Cut potatoes into wedges by cutting them in half lengthwise. Then, cut each half in half, then in half again, lengthwise. Each potato should give you 16 wedges.
- Place the potatoes into the bowl of water and allow them to soak for ten minutes. This will release some of the starches and give you a crispier skin. Meanwhile preheat the oven to 425 degrees.
- After 10 minutes, drain the potato wedges and thoroughly dry them with a kitchen towel.
- In a large mixing bowl whisk together the remaining ingredients.
- Then, add the potatoes to the oil mixture.
- With clean hands evenly coat the potatoes with the oil mixture.
- Spread the potatoes evenly, in a single layer, on a parchment lined sheet pan, being careful not to overcrowd the pan. Bake in the middle rack of the oven for 30-40 minutes or until the edges are golden brown and crisp, flipping them over after 20 minutes in the oven. Serve immediately.