Spicy potato wedges with sour cream
These spicy potato wedges are seasoned with cumin, coriander, paprika, and chili powder, offering a delightful heat paired with cool sour cream. Baked until crispy, they make an excellent snack or side dish.
Cook time 40 min
Prep time 5 min
Ingredients:
2 tsp ground cumin1 tbsp dried coriander
1 tbsp paprika
1 tsp chili powder
1/4 cup olive oil
5 potatoes
1 dash salt
2 shallots
2 tsp coriander leaves
Spicy potato wedges with sour cream is the perfect blend of heat and coolness, making it an ideal snack or side dish. This recipe combines the earthiness of cumin, the citrusy notes of coriander, and the smokiness of paprika with the fiery kick of chili powder. Paired with creamy sour cream, these wedges are guaranteed to be a hit at any gathering.
Instructions:
- Preheat your oven to 425°F (220°C).
- Wash and scrub the potatoes thoroughly. If preferred, you can peel them, but leaving the skin on adds extra texture and nutrients.
- Cut the potatoes into thick wedges. Try to make them uniform in size to ensure even cooking.
- In a large mixing bowl, combine the ground cumin, dried coriander, paprika, and chili powder.
- Add the olive oil to the spice mixture and mix well to create a thick paste.
- Add the potato wedges to the bowl and toss them until they are evenly coated with the spice and oil mixture.
- Line a baking sheet with parchment paper or lightly grease it.
- Spread the potato wedges out in a single layer on the baking sheet.
- Sprinkle a dash of salt over the wedges.
- Place the baking sheet in the preheated oven.
- Roast for about 30-35 minutes, turning the wedges halfway through the cooking time to ensure they are golden and crispy on all sides.
- While the potatoes are roasting, peel and finely chop the shallots.
- Coarsely chop the fresh coriander leaves.
- Once the potatoes are golden and crispy, remove them from the oven.
- Transfer the wedges to a serving dish.
- Sprinkle the chopped shallots and fresh coriander leaves over the top.
- Serve the spicy potato wedges hot, accompanied by a dollop of sour cream for dipping.
By following these simple steps, you can create deliciously crispy and spicy potato wedges that are perfectly complemented by sour cream. Enjoy these wedges as a snack, appetizer, or side dish. They're sure to impress your friends and family with their irresistibly spicy flavor and creamy dip.
Spicy potato wedges with sour cream FAQ:
Bake the potato wedges in a preheated oven at 425°F (220°C) for about 30-35 minutes. Make sure to turn them halfway through to achieve an even cooking and crispiness.
The potato wedges are done when they are golden brown and crispy on the outside. You can also check for doneness by piercing one with a fork; it should be tender inside.
If you don't have sour cream, you can substitute with Greek yogurt, crème fraîche, or even a ranch dressing for a different flavor profile.
Yes, you can store leftover potato wedges in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in the oven at 350°F (175°C) until warm and crispy.
Russet or Yukon Gold potatoes are ideal for making wedges due to their starchy texture, which helps achieve a crispy exterior while remaining fluffy inside.
Tips:
- Ensure the potato wedges are cut evenly to allow for uniform cooking.
- Mix the spices and oil together thoroughly before coating the potatoes to ensure an even distribution of flavors.
- Turning the potato wedges halfway through the baking time helps to achieve an even crispiness on all sides.
- Use parchment paper or a non-stick baking sheet to prevent the potato wedges from sticking.
- Garnish with additional fresh coriander leaves for an added touch of freshness before serving.
- Serve with a dollop of sour cream or a sour cream mix with fresh herbs to enhance the flavor contrast.
Nutrition per serving
6 ServingsCalories 160kcal
Protein 4.77g
Carbohydrates 33g
Fiber 5g
Sugar 2.87g
Fat 11g
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