Potatoes, spuds, viazi, waru......... whatever you want to call them, they are popular everywhere as are the different ways of cooking.
Fun fact alert: Did you know that the potato is a native to South America and that there are over 1,000 species of potato?
Anyhoo for this recipe, I used red potatoes. They tend not to fall apart and the skin can be eaten too.
Wedges make a great side dish for a casual meal or a BBQ and theres so many ways you can jazz up the flavor. My absolute fave is cajun spice because it has a bit of a kick to it.
Serves 4
1 tsp paprika
1 tsp cayenne pepper
2 tsp garlic Powder
1 tsp black pepper
1 tbs thyme
1 tbs onion powder
1 tsp salt
3 tbs oil
1kg large red potatoes
Pre-heat the oven to 180°C.
Wash the potatoes and cut them into large wedges and place them into a bowl. In a separate bowl mix all your spices, salt and oil and then pour the mix over the wedges. Using your hands, gently rub the spice mix over the potatoes.
Line an oven tray with foil and place the potatoes on making sure not to overcrowd the tray. If need be, use a second one. Put the potatoes in the preheated oven for about 35 minutes, make sure to use a fork to check the doneness of the potatoes. Once the potatoes are cooked, you can move the tray one shelf up and broil them under the grill for 3 minutes to give the spuds some crisp and colour.
You can serve them with a sour cream and chive dip.