Skip to main content
LoginSign Up
Spiced Potato Wedges with Pickled Peppers

Spiced Potato Wedges with Pickled Peppers

By Dimitri DemopolousOctober 17, 2023

  • Makes
    4 servings
  • Cook Time
    45 minutes
  • Active time plus cooling
    15 minutes active
  • Rating

To make these oven-fried potato wedges, smoky and earthy spices are combined with cornstarch, creating a flavorful coating. The starchy mixture becomes golden-brown and crisp in the oven, while the potatoes’ insides roast until perfectly tender. The final touch is a smattering of pickled peppers, which add tanginess and crunch. Top with sour cream and chopped chives, if desired, and serve aside grilled or roasted chicken, steak or fish.

Ingredients
  • ¼

    cup cornstarch

  • 1

    tablespoon smoked OR sweet paprika

  • 2

    teaspoons ground coriander OR ground cumin OR fennel seeds, lightly crushed OR a combination

  • 1

    teaspoon white sugar

  • Kosher salt and ground black pepper

  • 2

    pounds medium (2-inch) Yukon Gold potatoes, unpeeled, cut into 1-inch wedges

  • ⅓

    cup neutral oil

  • ⅓

    cup drained Peppadew peppersOR sweet cherry peppers, patted dry and sliced into thin rings

Step 1

Heat the oven to 475°F with a rack in the middle position. In a small bowl, whisk together the cornstarch, paprika, coriander, sugar and ¾ teaspoon each salt and pepper.

Step 2

In a large bowl, toss the potatoes and oil until evenly coated. Sprinkle with the cornstarch mixture and toss again, pressing the starch mixture onto the potatoes. Transfer to a rimmed baking sheet and arrange in a single layer, turning the pieces cut side down as much as possible. Roast until golden brown on the bottom, about 20 minutes.

Step 3

Using a wide metal spatula, flip the potatoes, then redistribute in a single layer. Roast until deep golden brown on the second side, 10 to 12 minutes. Transfer to a platter and top with the Peppadew peppers.

Step 4

Optional garnish: Sour cream OR chopped chives OR both

Featured in