Curried Potato Wedges

Curried Potato Wedges

These potato wedges are on repeat in our farmhouse because they are just so darn tasty. Crispy on the outside, creamy on the inside, seasoned with curried salty garlicky goodness … what's not to love?

The extra step of soaking the potato wedges in hot water before roasting helps them crisp up and is one thousand percent worth the tiny bit of extra effort. Don’t skip it and thank us later. : )

Servings: 4

Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes

INGREDIENTS:

• 4 russet potatoes, scrubbed clean

• 2 tablespoons avocado oil

• 2 teaspoons Curry Garlic Salt

• 1 teaspoon Raw Garlic Powder

• freshly ground black pepper, to taste

• 2 tablespoons finely chopped cilantro, optional

INSTRUCTIONS:

1. Fill a large stock pot with about two quarts of water and set heat to high.

2. While water is coming to a boil, prepare potatoes.

   Slice potatoes lengthwise into quarters and then cut each quarter in half, so you end up with 8 wedges from each potato. Depending on the size of potato you’re using, you can slice those pieces in half once more so the wedges crisp up more in the oven.

3. When the water comes to a boil, turn off the heat and dump in potato wedges. Set soak in the hot water for 10 minutes.

4. While potatoes are soaking, preheat oven to 400F.

5. Once potatoes have soaked in the hot water for 10 minutes, drain them and dry with a clean dish towel. Place potatoes in a large mixing bowl.

6. Drizzle oil over the potatoes and toss to coat. Add Curry Garlic Salt, Raw Garlic Powder, and black pepper and toss again to evenly distribute the seasonings.

7. Place prepared potato wedges on a large rimmed baking sheet, leaving space between each piece to allow for even browning. If necessary, use two pans to ensure the potatoes aren’t crowded (they will steam instead of roast if they’re too close, reducing the crispiness).

8. Bake in preheated oven for 20 minutes. If using two baking sheets, offset them on two shelves (one on the far left, one on the far right).

9. Remove from oven and flip potato wedges over with a fork or spatula. Place back in the oven for 15-20 more minutes. If using two baking sheets, switch them around so that the one that was on the top is now on the bottom for the remainder of cook time. This will ensure even roasting.

10. Remove from oven and sprinkle over chopped cilantro, if using. Serve hot with ketchup or aioli to dip.