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.
|Prep Time:||10 minutes
- 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):
Preheat the oven to 425F.
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)
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)
Wash and dry potatoes thoroughly. Slice lengthwise into 8 wedges. Repeat for the second potato then place all wedges in a large bowl.
Drizzle with oil. Add paprika, crushed cumin, ground coriander, and salt. Mix well so each wedge is coated with seasoning.
Line up wedges with the pointed side up on a baking sheet covered with foil.
Bake for 30-45 minutes or until golden and crispy on the outside. Sprinkle with fresh parsley and serve with sauces.