These oven-roasted Seasoned Potato Wedges are a versatile side that is simple to bake and a better-for-you appetizer. Each bite combines the warm, nutty citrus flavor of freshly ground cumin and coriander with the fluffy baked potato inside the crispy, toasted wedge.
| Difficulty: | Easy |
| Servings: | 4-6 servings |
| Prep Time: | 10 minutes |
| Cook Time: |
45 minutes |
Ingredients
- 2 Russet Potatoes
- ¼ cup oil
- 2 tsp paprika
- 2 tsp Rumi Spice Black Cumin, crushed
- 1 tsp Rumi Spice Coriander, grinded
- Kosher salt, to taste
- Fresh parsley, chopped
Dipping Sauces (optional):
Instructions
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Preheat the oven to 425F.
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In medium-low heat, toast whole coriander on a dry frying pan. Remove from heat after the seeds turn brown. Using a mortar & pestle or a spice grinder, finely grind. (¾ tsp of whole coriander will yield around 1 tsp of ground coriander)
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Repeat the same steps with whole cumin, but just crush the seeds after toasting. (1 ⅓ tsp of whole cumin will yield around 1 tsp of ground cumin)
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Wash and dry potatoes thoroughly. Slice lengthwise into 8 wedges. Repeat for the second potato then place all wedges in a large bowl.
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Drizzle with oil. Add paprika, crushed cumin, ground coriander, and salt. Mix well so each wedge is coated with seasoning.
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Line up wedges with the pointed side up on a baking sheet covered with foil.
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Bake for 30-45 minutes or until golden and crispy on the outside. Sprinkle with fresh parsley and serve with sauces.
