I’ve already posted one roasted potato recipe here. This time, it’s different potatoes, different cut and different presentation.
Roasted potato wedges can be served as a finger food which together with a great bold flavor makes them an ultimate crowd pleaser. And given that they are no hassle to make, they please a cook no less. Just get nice long and relatively thin potatoes - Yukon or, which is even better, small Russets - and you’re good to go.
I love my potato wedges spicy and herby, served with a cooling sauce like tartar. On the other hand, you can go light on spicing potatoes and put some hot pepper into the accompanying sauce instead, your call. Either way, it’s a winner.
I will not give you the precise amounts of ingredients. I myself love strong flavors so as a rule I’m quite generous with spices, and you please be guided by your own senses and preferences.
You will need:
(1) For spicy potatoes/cooling sauce combo you will need:
- Small/medium Russet potatoes or medium Yukon golds, as many as needed, cut lengthwise into wedges
- Dry ground chipotle pepper
- Dry ground sage
- Dry ground rosemary
- Salt
- Olive oil + canola oil in half and half ratio.
- Tartar sauce (recipe follows)
(2) For mildly spicy but super flavorful potatoes/dynamite sauce you will need:
- Small/medium Russet potatoes or medium Yukon golds, as many as needed, cut lengthwise into wedges
- Ground sweet paprika
- Dry ground sage
- Onions powder/granules
- Garlic powder/granules
- Salt and black pepper
- Olive oil + canola oil in half and half ratio
- Spicy aioli (recipe follows)
Preheat the oven to 475 F.
In a large wide bowl, combine together potato wedges, oil and all the seasonings. Toss gently with your hands until the potatoes get evenly coated and spread in one layer (!) on a greased baking sheet. You can line it with foil to avoid all this soaking and scrubbing afterwards. Don’t forget to grease the foil!
Put into the oven and roast for about 15 minutes. Take out and with a wide sharp-edged spatula turn the potatoes over. Bake for another 10-15 minutes or until the potatoes are golden brown and crispy outside and tender inside.
While the potatoes are in the oven, make the accompanying sauce.
Spicy potatoes go with a soothing tartar sauce. For this, chop some cornichons or dill pickles. Stir in a half cup of mayo together with a teaspoon of capers (you can chop them as well). Add a teaspoon of lemon juice mixed with a generous pinch of sugar. Or add tablespoon of sour cream or buttermilk. I love to flavor my tartar with dill seeds. I steep a teaspoon of them in two teaspoons of boiling water for about 5-7 minutes. Then add this water, strained, to the sauce. You can also flavor your tartar with several drops of Worcestershire sauce or a teaspoon of Dijon mustard.
Not super-spicy, but super flavorful potatoes go with a spicy aioli. For this, mix the mayo with minced garlic and chipotle powder. Stir well and let stand for about 10 minutes to let chipotle dissolve completely. You can also add some curry powder for an extra kick.
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