Prep 5 mins
Cook 30 mins
This recipe is easy to assemble and warming to the taste buds. The potatoes turn out crispy on the outside and tender on the inside with just the right balance of sweet and spicy. I think this recipe has just the right amount of heat, but you can adjust the chili powder and cayenne pepper to your taste. I like to serve this with my Spicy Maple-Sauced Pork Chops.
- 2 large red potatoes, unpeeled, cut into 1/2 inch thick wedges
- 2 tablespoons olive oil
- 1⁄4 teaspoon garlic powder
- 1⁄8 teaspoon ground cumin
- 1⁄8 teaspoon Mexican chili powder
- 1⁄8 teaspoon ground ginger
- 1⁄8 teaspoon ground cayenne pepper
- 1⁄8 teaspoon ground black pepper, freshly ground
- 1⁄8 teaspoon salt
- 2 tablespoons maple sugar, granulated (or white sugar or real maple syrup if unavailable)
- Preheat oven to 375°F.
- Place potato wedges in a 9" x 13" baking pan.
- Drizzle with olive oil and sprinkle remaining ingredients over potatoes. Toss to combine thoroughly and spread out into one layer.
- Roast for 30 minutes or until potatoes are tender and outsides are slightly crisp. For crispier potatoes, roast for an additional 10 minutes or until preferred texture is reached.
- With a spatula, gently loosen bottoms of potatoes from baking pan and serve.
I was a tad disappointed in these. Followed recipe exactly using the maple syrup option. In the end there was no maple flavor (and yes it was the good REAL syrup) Mine never really did get crispy either, and I left them in longer then called for. I might try tweaking this though, as I did like the rest of the spice combo.
I didn't realise I had no large potatoes, so I 'wedged' half a dozen baby potatoes, also worked fine!! Tossed in all the spices, and I used the maple syrup option. Very nice, maybe a TAD spicy for me, who am not a huge spice lover, but just perfect for DH! I served these with Baked Grilled Cheese, making a lovely light but somehow, comfort food! supper!!!! Thanks so much, Martha, made for Aus/NZ swap#37