Home > Side dish > Spicy Potato Wedges

Spicy Potato Wedges

The staple of the fast food industry. In typical fashion . . . they’re far nicer (and cheaper) to make yourself.


  • 2 medium potatoes (Maris Pipers preferred)
  • 3-4 tbsp of olive oil
  • 1 tsp ground cumin
  • ½ tsp pimento
  • ½ tsp garlic granules
  • A pinch of cayenne pepper


Half each potato length-wise and half again, then slice each quarter diagonally to give eight wedges per potato. Rinse the wedges in a pan with cold water several times to wash out the majority of the starch.

Add just enough water to cover the wedges and a large pinch of salt. Place on a high heat with the lid on the pan and let come to the boil. Once boiling vigorously turn the heat off. Preheat the oven to 220°C. Put the olive oil in a bowl, add the spices and stir well.

Drain the potatoes once they come off the boil and are no longer bubbling. Place back on the hot ring without the lid for a minute to dry.

Pour the oil over the wedges, place the lid back on and give them a toss and swirl inside the pan to coat all the wedges. Set back on the ring and heat a tray in the oven to roast the wedges on.

Pour the wedges onto the tray and arrange with their skin side down allowing space between each. Place in the oven for 30 mins or until the look nicely browned.

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