Sunday, 2 September 2012

Spicy Potato Wedges

As I have informed you before I am a devote spud lover from waaaay back.  I learned this love of the spud from my dear Mom who treasures the tater just as much as I do.  Let's just say that we never say no to a potato.  Evah.  You get the picture. 

There's just something wickedly awesome about a little vegetable that can be mashed, baked, twice baked, fried, scalloped, boiled, french fried and pancaked.  The spud is so versatile and goes amazingly well with some of my favourite foods -- bacon, sour cream, bacon, green onions, cheese of any variety and good ol' bacon.

Even though I have a love bordering on obsession with the tater I do need to add to my repertoire of tater recipes once in awhile to keep things fresh and spicy between my beloved spud and I in the kitchen.  This past week I had a hankering for a spicy and crispy wedge fry so off I went in search of a recipe that was spicy enough to warm my mouth but not hot enough to make me cry at the table.  It's all about balance, my friends.  And not embarrassing yourself by shrieking in pain due to the heat of a mouthful of food.  You know what I'm talking about -- the kind of wedge fries that you can get alongside a stack of chicken wings.  

Well, the search is over.  This is IT, people!  Oh m'gravy these wedges were wickedly wonderful.  Even Boy 1 gave me kudos and asked me to make them again ... before supper was even over.  No sweeter words were ever said to a Mom who just toiled in the kitchen {sniff}.  Score one for Mom!

If you're a spicy wuss not a lover of too much heat (like me), don't worry.  I could eat a handful of these babies and not need to drink a gallon of milk to cool off my mouth.  And ... there were no tears at the table!  Yay me!  These are delightfully spicy and would make a nice side dish for sloppy joes (as pictured below), burgers, sausage on a bun ....  The list goes on and on. 

So, if you're on the lookout for a recipe to put some spice back in your relationship with the mighty tater give this recipe a try.

4 white or russet potatoes - skins on, cut lengthwise into 12 wedges (See Tip below)
approx. 1/8 cup grapeseed or vegetable oil (or just enough to coat the wedges)
1 tsp chili powder
1 tsp ground cumin
1 tsp paprika
1 tsp dried oregano
1/4 tsp dried thyme
1 tsp salt
1/8 tsp cayenne

Preheat oven to 425F.  Line a baking sheet with foil and lightly spray with oil.  Set aside.

In a large bowl, toss the potato wedges with the oil just until the wedges are lightly coated.

In a small bowl, combine the spices.  Mix well.  Pour over the potatoes and toss well ensuring the all of the wedges are coated nicely.

Bake for 20 minutes.  Remove from oven and turn over each wedge to ensure that you get crispy edges all around!  Bake wedges for another 15-20 minutes or until they are crisp on the outside and soft and fluffy on the inside.

Serve with ketchup, sour cream or eat 'em plain.

Tip to cut a potato into even wedges -  slice each potato lengthwise down the centre.  Take each of the halves and slice them both down the middle.  Now you'll have four pieces.  Take each of these pieces of potato and slice them into wedges again (carefully cutting from the tip of each wedge).  This will give you 8 pieces.  I actually cut each of the potato quarters into three wedges to give me 12 pieces and smaller wedges.  Your choice about how big you'd like your wedges.

If you'd prefer to see how it's done check out my good friend Gordon Ramsay's video on the subject.

Recipe Inspired by: The Yum Yum Diaries
Original recipe from: 'Man-Approved Spicy Oven Fries'

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