These spiced wedges are so simple and easy to make and always go down a treat. I serve them at pretty much every gathering we ever host, as a ‘filler dish’ – not the star of the show, but something to fill people up with if I haven’t quite made enough food. (Which never happens, I can’t seem to cater for numbers in between 2 and an army!)
However, people dive straight in for these before even trying anything else with whispers of “grab some wedges before they all go” as people shuffle forward to fill up their plates.
They can be made a day or two in advance and warmed through in the oven at 200C or 180c fan for 10-15mins. Serve with a sour cream or garlic mayo dip (recipe here).
Ready in 50 mins (10 mins prep, 40 mins cooking)
- 2 large sweet potatoes or regular white potatoes (or a mixture of both)
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 1 teaspoon of black pepper
- 1 teaspoon of dried thyme
- 1 teaspoon of dried mint
- half a teaspoon of cayenne pepper
- The juice of half a lemon (or 2 tablespoons if you’re using bottled lemon juice)
- 6 tablespoons of olive oil
- Preheat oven to 200c / fan 180c / gas mark 6.
- Cut the spuds into wedges (the easiest way is to cut them in half length ways, then into quarters and then, if big enough into eighths.)
If using sweet potatoes don’t forget to chop the ends off first – Pic 1
- Put wedges into a large oven proof dish and add the herbs, spices, oil and lemon juice.
- Turn the wedges over with your hands, coating every side and making sure there is an even amount of each ingredients on each wedge. – Pic 2
- Spread out the wedges in the dish so they are in one layer as much as possible, don’t worry if the odd end is on top of another. – pic 3
- Bake for 20mins, turn the wedges over and bake for a further 20mins or until cooked through and piping hot.