These crispy spiced potato wedges make an excellent alternative to fries.
This oven-baked recipe is low-fat and gluten-free
The Recipe
Ingredients:
- 1kg Potatoes
- 50g Cornmeal or polenta meal
- 2 Tablespoons vegetable oil
- 1 Teaspoon paprika
- 1 Teaspoon spices (see side column)
- Half a teaspoon salt
Method:
Wash and scrub the potatoes - leave the skins on, but cut out any blemished bits
Cut them into wedges lengthways - you might cut six or eight wedges from a single large potato, or only four quarters for a smaller one - just cut them so none are thicker than your finger
Preheat your oven to 180 C
Mix the cornmeal, salt and spices together
Put the wedges into a big bowl or other container - with enough space to be able to shake or stir them
Pour the oil over the potato pieces and stir them with a big spoon, or shake/toss them until they are all coated with oil
Sprinkle some of the corn/spice mix over them and stir again
Keep adding more of the mixture and stirring until you have used all of it, and the wedges are all coated as evenly as possible
Spread the coated wedges out on a metal tray in more or less a single layer (doesn't matter if they overlap each other a bit - perfection is boring)
Don't use any more oil - the small amount you added before coating them is enough
Place in the oven and set a timer for 45 minutes
If you want, take them out mid-way through cooking and give them a little shake to move them around a bit - they will crisp up even better if you do
At the end of cooking, they should be sizzling and singing, crispy and browned on the outside and completely soft and fluffy on the inside
