Cumin and Pepper Baked Potato Wedges

For that little bit of indulgence on a wintery night

Cumin and Black Pepepr Baked Wedges

A quick snack for evenings when you are craving something a little naughty but not so naughty, and a little spice but not so spicy. This definitely is for you.

These baked potato wedges are flavoured with cumin, black pepper and salt. You can add a little chilli powder if you like. You will love them for a quick  plate of food when you have the munchies.

We are using potatoes here, but you can make Celeriac Chips and Sweet Potato Chips the same way.

Are you looking for other potato recipes? Try Paprika Oven Chips, Tandoori Potatoes – another great snack – or Batata Hara (Lebanese Roasted Potatoes), Toasties Stuffed with Potatoes and Peas, Pommes de Terre Maxim, and a Grown Up Potato Salad.

Are you after snacks? Try Chickpea Fingers with Tomato Salsa, Deep Fried Bean Curd with Peanut Sauce, and a Gorgonzola Snack.

You might like to browse all of our Snack recipes, and all of our Potato recipes here. Or explore our Early Autumn recipes.

Cumin and Black Pepepr Baked Wedges

Cumin and Pepper Baked Potato Wedges

Heat the oven to 240C. Put the oven rack towards the top of the oven.

Take some potatoes, peel, and cut into wedges or chip shapes and place in a bowl. Sprinkle with rice flour and mix well to distribute. Add liberal amounts (according to taste) of cumin powder and ground black pepper. Optionally also add some paprika, smoked paprika or chilli powder to taste. Sprinkle with salt as well. Mix very well. Drizzle with olive oil, mix again so that the spices and oil are distributed equally. Place the wedges onto a baking paper lined oven tray in a single layer.

Place the tray in the oven for 15 – 20 mins or until crispy and golden. Remove onto kitchen paper.

Sprinkle with more salt if needed, and optionally a little lemon juice. Then place in a serving bowl or on a plate, eat and enjoy!

recipe notes and alternatives
Cover the tray with foil and bake for 10 – 15 mins, then uncover and bake another 5 – 10 mins or until crispy and golden.

Of course you can cut them into chips rather than wedges, should you prefer.

Make Celeriac Chips and Sweet Potato Chips the same way.







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