Spicy Maple Roasted Potato Wedges
"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."
photo by Karen Elizabeth
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 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)
directions
- 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.
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Reviews
-
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 Recipe #192896, making a lovely light but somehow, comfort food! supper!!!! Thanks so much, Martha, made for Aus/NZ swap#37
RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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