Ingredients

The following ingredients have 4 Servings
  • 6 medium potatoes
  • 1 teaspoon coriander and cumin powders (each)
  • ½ teaspoon garlic and onion powders (each)
  • ⅓ teaspoon fine sea salt and cayenne pepper (each)
  • 3 tablespoons olive oil

Instruction

  • Preheat the oven to 400 F/ 200 C/ gas mark 6. You will need a large non-stick baking tray.
  • Combine all the spices and mix them well. Set aside.
  • Peel the potatoes and cut into wedges, 5-6 per potato (they won't all look identical but should have similar thickness). Line a large bowl with 2 sheets of paper towel (they should stick outside the bowl), put the wedges in the bowl, toss, then bring the opposite ends of the paper towels together and pat the wedges dry until all the moisture has been absorbed (the towels will be wet through). Use another towel if you need to.
  • Sprinkle the wedges with the spice mixture, drizzle with oil and using a spatula or your hands mix together until all the wedges have been evenly coated in the spice and oil mixture.
  • Spread the wedges on top of the baking tray without overcrowding it (line it with parchment paper if not using non-stick tray). Bake on the top oven shelf for 35-40 minutes, turning them over once halfway through.
  • Remove from the oven and serve immediately, either with my Low Fat Ranch Dipping Sauce or a sauce of your choice. They taste great on their own too!