AuthorNathan
RatingDifficultyBeginner

These spicy roasted potato wedges are great served with salsa and advocado dip.

Yields1 Serving

 2 medium sweet potatoes, cut into rectangles (or large chips)
 3 large potatoes, cut into wedges
 1 tsp cumin
 1 tsp coriander
 1 tsp paprika
 1/2 tsp tumeric
 Pinch cayenne
 Changing Habits Coconut Oil or ghee or butter, enough melted to coat the potatoes
 Freshly ground pepper to taste
 Changing Habits Seaweed Salt to taste

1

Preheat the oven to 180C.

2

Mix spices together in a bowl.

3

Add the cut Potatoes into the spice mixture along with the melted oil, butter or ghee. Use your hands to coat the potatoes evenly.

4

Add the potatoes to trays and roast until tender and golden brown (this depends on the size of your wedges). Pour any leftover spice/ oil mixture over the top.

5

Sprinkle with additional Seaweed salt and pepper (if needed)

6

Suggested Serving: serve with home made garlic pesto, sweet chilli sauce, cultured sour cream, salsa, guacamole, barbecue or tomato sauce.

Category

Ingredients

 2 medium sweet potatoes, cut into rectangles (or large chips)
 3 large potatoes, cut into wedges
 1 tsp cumin
 1 tsp coriander
 1 tsp paprika
 1/2 tsp tumeric
 Pinch cayenne
 Changing Habits Coconut Oil or ghee or butter, enough melted to coat the potatoes
 Freshly ground pepper to taste
 Changing Habits Seaweed Salt to taste

Directions

1

Preheat the oven to 180C.

2

Mix spices together in a bowl.

3

Add the cut Potatoes into the spice mixture along with the melted oil, butter or ghee. Use your hands to coat the potatoes evenly.

4

Add the potatoes to trays and roast until tender and golden brown (this depends on the size of your wedges). Pour any leftover spice/ oil mixture over the top.

5

Sprinkle with additional Seaweed salt and pepper (if needed)

6

Suggested Serving: serve with home made garlic pesto, sweet chilli sauce, cultured sour cream, salsa, guacamole, barbecue or tomato sauce.

Spicy Roasted Wedges
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