Ingredients with Measurements:
- 4 large potatoes, washed and cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 425°F (218°C).
2. In a small bowl, mix together the cumin, coriander, paprika, garlic powder, salt, and black pepper.
3. In a large bowl, toss the potato wedges with olive oil until they are evenly coated.
4. Sprinkle the spice mixture over the potatoes and toss again until the wedges are coated with the spices.
5. Line a baking sheet with parchment paper and spread the potato wedges out in a single layer.
6. Bake for 25-30 minutes, or until the wedges are golden brown and crispy.
7. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- 425°F (218°C)
Serving size:
- 4 servings
Nutritional information:
- Calories: 170
- Fat: 7g
- Carbohydrates: 25g
- Protein: 3g
- Fiber: 3g
- Sugar: 2g
Substitutions for ingredients:
- Canola oil or vegetable oil can be used instead of olive oil.
- If you don't have ground cumin, you can use whole cumin seeds and grind them in a spice grinder or mortar and pestle.
- Fresh garlic can be used instead of garlic powder.
Variations:
- Add a pinch of cayenne pepper for some extra heat.
- Use sweet potatoes instead of regular potatoes.
- Add chopped fresh herbs like parsley or cilantro for some extra flavor.
Tips and tricks:
- Make sure the potato wedges are evenly coated with the spice mixture for the best flavor.
- Don't overcrowd the baking sheet, or the potatoes won't get crispy.
- For extra crispy wedges, flip them halfway through the cooking time.
Storage instructions:
- Leftover potato wedges can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the wedges on a baking sheet and bake in a 350°F (177°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the potato wedges on a platter with a sprinkle of chopped fresh herbs on top.
Garnishes:
- Chopped fresh herbs like parsley or cilantro.
Pairings:
- These potato wedges are delicious on their own as a snack or side dish, but they also pair well with burgers, sandwiches, or grilled chicken.
Suggested side dishes:
- A simple green salad or roasted vegetables would be a great side dish to serve with these potato wedges.
Troubleshooting advice:
- If the potato wedges are not getting crispy, try baking them for a few extra minutes or turning up the oven temperature slightly.
Food safety advice:
- Make sure the potatoes are washed thoroughly before cutting them into wedges.
- Always use a clean baking sheet and parchment paper to prevent cross-contamination.
Food history:
- Jira is the Hindi word for cumin, which is a common spice used in Indian cuisine.
Flavor profiles:
- These potato wedges are savory and slightly spicy, with a hint of smokiness from the paprika.
Serving suggestions:
- Serve these potato wedges as a snack or side dish with your favorite dipping sauce, like ketchup or ranch dressing.
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