Spicy Potato Wedges

Golden on the outside soft on the inside

Golden on the outside soft on the inside

Remodeling has a way of demonstrating how much is in your pantry. Right now we have a baker’s rack in our living room filled with everything from cornstarch to sugar cubes. (When did we even buy those and why?) A little bottle of chili sesame oil was sitting on the edge and since Katherine had a hankering for potato wedges we put it to use in them. You can mix these right on the baking sheet or in a large bowl. If you don’t have chili oil use olive oil and add some cayenne or red pepper flakes.

Spicy Potato Wedges

  • 3 pounds russet potatoes
  • 2 tbsp chili sesame oil
  • 2 tbsp olive oil
  • 1/2 tsp paprika
  • 1 1/2 tsp sea salt

Wash potatoes and remove any bad spots. Cut each potato in half then cut each half in three to four wedges, depending on the size of the potato. Toss with oil and spices. Line in a single layer on a baking sheet. Bake at 400 for 30 minutes, then remove from oven and turn potatoes on their other side. Return to oven and cook until tender, about 25-30 minutes more.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Food, Sides, vegetarian and tagged , , , . Bookmark the permalink.

7 Responses to Spicy Potato Wedges

  1. Matthew says:

    Reblogged this on Carolina Mountain Blue and commented:
    Now THIS sounds like a good recipe… :)

  2. Didn’t you do a drink with a flaming sugar cube in it? Or something like that…
    Yummy potatoes!

  3. Eva Taylor says:

    Such a simple idea but absolutely genius! I can’t believe I haven’t done this yet.
    Hope the reno is going well. Can’t wait for the unveil.

  4. Chili sesame oil? I do not have any of that but I do have chill oil and sesame oil. Will that work?

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