- 4 large potatoes
- 2 tbsp vegetable oil
- 1 teaspoon parpika
- 1 teaspoon powdered onion
- 1 teaspoon powdered garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon honey
- 1 teaspoon curry
-
Preheat oven to 220°C. Line a pan with parchment paper; set aside.
-
Cut each potato in half length-ways, then cut each half in half length-ways again, and then cut each half in half length ways again until you have 8 wedges. Make sure they are about the same thickness and size
-
In a pot over medium heat, boil the potato wedges for only 2-3 minutes and then move immediately into a bowl filled with ice cold water and leave there for 5 minutes. Avoid over cooking the wedges we only want it to be slightly tender. Remove the wedges from the cold water and dry using a paper towel.
This step helps reduce the baking time of the wedges, placing the wedges in ice cold water cools them down and stops their cooking process to avoid over cooking.
-
In a large bowl, put the wedges and sprinkle all the other ingredients and toss together to coat evenly. Arrange potato wedges in a single layer on a pan. Sprinkle with extra salt if needed.
-
Bake for 20 - 25 minutes, turning wedges half way through baking time, until golden, crisp and cooked when tested with a fork.
