I love potato wedges, and I don’t know why. I generally dislike steak fries because they’re too fat and not crisp enough, and potato wedges are kinda the same. The one thing that is different is that wedges can be seasoned differently. Bingo! That’s what’s delicious about wedges!
Here in this house, we love curry! Curry is my birthright, and I don’t know where Jas got it from, but he’s even more of a curry fanatic than I am. So, curry + potato wedges (+ curry ketchup, if you’re into that!)
- 4 potatoes, cut into wedges (optional: soaked for 30 minutes prior, then dried)
- 3 tablespoons canola oil
- 3/4 teaspoon coarse salt
- (optional: 1/4 teaspoon white sugar)
- 1/4 teaspoon black pepper
- 1 tablespoon curry powder
Add the potato wedges to a large bowl. (Dry them if you’ve been soaking them.)
Add the seasonings to the bowl, and toss to coat the wedges evenly.
Preheat the oven to 450F. Line a baking sheet with aluminium foil, and place the wedges on the baking sheet. Make sure the wedges do not touch each other.
Bake the wedges for 35 minutes, or until browned.
Remove from oven and enjoy!