Spicy Potato Wedges with Sour Cream
- courtesy of Christy Maitland
1 tbs ground cumin
1 tbs ground coriander
1 tbs paprika
1/2 tsp chilli powder
1/4 cup light olive oil
1kg medium potatoes, scrubbed
1 tbs chopped coriander
Sour cream and sweet chilli sauce, to serve
Preheat oven to 200°C.
Line base of a large baking dish with non-stick baking paper.
Combine spices in a large bowl.
Add oil and mix well.
Cut each potato into 6 wedges, add to bowl and toss to coat with spices. Arrange potato wedges in a single layer in a large baking dish.
Sprinkle generously with sea salt.
Bake for 40-45 minutes until tender and crisp.
Transfer to a large serving bowl and enjoy with Sour cream and/or sweet chilli dip.