Baked Spicy Potato Wedges

Know what I love about potatoes? To me, the humble potato is like a blank canvas - a perfect platform to give life to a culinary masterpiece that is only bounded by my creativity, & sometimes by the variety of spices in my kitchen :) My Baked Spicy Potato Wedges are the delicious byproducts of these creative outpourings, a result of experimentation with various seasoning and spice combinations to get the perfect spicy, tangy & succulent taste that leaves my family & guests with the 'wow' factor. I love how the big, hulking potato wedges tone down the sharp, stimulating flavors of seasonings and spices to just the right level, the thin spicy crust covering the steamy softness of the potato along with the crunchy potato skin making each bite a trip to foodie paradise.

Baked Spicy Potato Wedges is a hot favorite in my household for indulging in potato cravings - it is so much healthier than deep-fried french fries.  It is amazingly quick & easy-to-make, yet delicious & filling as a snack or as a side dish. It also helps that Baked Spicy Potato Wedges is such a versatile dish that you can pick your choice of seasonings based on your taste preference, or on whatever seasonings are available in your kitchen - one less trip to the grocery store is always a welcome relief. Time to bake your masterpiece :)

BAKED  SPICY  POTATO  WEDGES  RECIPE

Serves : 2-3

Ingredients:

3 medium-size Yukon Gold Potatoes; unpeeled & washed

1/2 tbsp Italian Seasoning

1 tbsp minced fresh Garlic; lightly crushed

2 tbsp chopped fresh Cilantro (Coriander) leaves

1/2 tsp Red Chilli Flakes or to taste

3/4 tsp Dry Mango Powder (Amchur) or 1 tsp Fresh Lemon Juice; see tips

1 tsp Salt or to taste

1/8 tsp Freshly Ground Black Pepper

2 tbsp Extra Virgin Olive Oil

How to make Baked Potato Wedges with Cilantro & Garlic

1. Preheat the oven to 425 degrees F. Line a baking sheet with Aluminium foil & spray the foil with cooking spray.
2. In a small (microwave-safe) bowl, combine the olive oil & garlic. Microwave for a minute. Keep aside.
3. Cut each potato in half lengthwise. Cut each half, lengthwise, into 4 equally sized wedges. You will get 8 pieces per potato.
4. In a large bowl, add the potatoes. Drizzle the garlic-olive oil mixture over the potatoes and toss to coat.
5. Sprinkle the seasonings (except cilantro) over the potatoes & toss to coat well.
6. Arrange the potatoes in a single layer with cut-side down onto the baking sheet.
7. Bake the potatoes for 30 to 35 minutes, or until they are golden-brown & crisp outside and tender inside. Turn the potatoes halfway through the cooking.
8. Transfer to a bowl & sprinkle chopped cilantro (see tips) over the roasted potatoes & toss well. Adjust the seasoning as per your taste. Serve immediately.

TIPS

Dry Mango Powder is available in Indian Grocery Stores & is used to make the dish tangy. You may instead use fresh Lemon Juice, however add lemon juice to the potatoes after they have been baked & just before serving - adding Lemon juice beforehand will make the potatoes soggy.