Prep 15 mins
Cook 40 mins
Beautiful potato wedges made with young, Yukon Gold potatoes. I found this recipe on a grocery store display.
- 4 large unpeeled potatoes, cut into wedges
- 1 lemon, cut into wedges
- 8 whole garlic cloves, unpeeled
- 1 sweet onion, peeled and cut lengthwise through the root end into small wedges
- 4 bay leaves
- 3 tablespoons fresh lemon juice
- 4 tablespoons water
- 1 tablespoon tomato paste
- salt and pepper (preferably sea salt)
- 1 teaspoon paprika
- 1⁄2 teaspoon cayenne pepper
- 1 teaspoon dried oregano (when in season, use fresh hot and spicy oregano and double the amount)
- 1 teaspoon thyme
- 1⁄2 teaspoon ground cumin
- 4 tablespoons olive oil
- Preheat oven to 400° or heat the barbecue.
- Place potato wedges in saucepan and cover with cold water, add 1 tsp of salt and bring to a boil cooking for only 3-5 minutes.
- Drain well and place in a roasting pan with the lemon wedges, garlic, onions and bay leaves. (for barbecue, make a pan frame of foil large enough to hold all the potatoes, spray or brush with oil and place the same ingredients in).
- Combine the lemon juice, water and tomato paste in a small bowl and add the spices and herbs and mix together well. Pour the spice mixture over the potatoes in the pan (foil) and toss together lightly.
- Drizzle oil over top and cook in preheated oven for 35-40 minutes, or until the potatoes are tender and all the liquid has been absorbed. Turn the mixture frequently with a metal spatula.
- Potatoes should be slightly crispy and brown and red in colour.
- Can be served on it's own as an appetizer with dip, or with meat and poultry.