Kepa’s Potato Wedge and Spice Mix Recipe

Thanks to the lovely cook Kepa, I’ve had multiple dinner featuring potato wedges.

Ever since my first bite this has been one of my favorite ways to eat potatoes which is largely in part to the way Kepa makes his spice mix and cooks the potatoes. They are really easy to make too – I made them a few times for myself and my mom.

Since I’ve had so many requests for the recipe for the wedges and the spice mix I figured I would put it up by itself somewhere so I can link back to it for anyone who is interested.

Kepa’s Potato Wedges

Ingredients:

Potato I usually do one potato per person. Portion size, about the size of their fist.

Oil (doesn’t matter what kind)

Spice Mix Recipe:

Always use smoked paprika (also known as sweet paprika), ground chillis (sometimes a dash of tabasco as well), dried basil, dried oregano, sea salt, freshly ground black pepper.

Sometimes add ground cumin and some garam masala (curry powder).

As for amounts, I don’t know :D Experiment. <— It’s different slightly each time you make it. You can make it spicier or milder depending on how you feel that day.

Directions:

1. Fill a pot with water so that it should cover your potato(es) when cut. Doesn’t need to be full to the brim. Put it on high heat and bring it to the boil

2. While the water is coming to the boil, cut your potato into 8 wedges

3. When the water is boiling, put your wedges in. Let the water come back to the boil then turn the heat down so it stays at a boil, but not vigorous. Let boil for about 5 minutes.

4. While potatoes are boiling, in a small bowl or ramekin, pour about 1/3 of a cup of oil. Maybe more, maybe less, depending. Add your spices and mix. If you’re planning on having the wedges soon, preheat your oven to about 390 – 400 F

5. When the potatoes are done, drain them in a colander, and dry them slightly on a paper towel.

6. While the potatoes are still hot, put them in a plastic bag (zip lock will do, but it doesn’t matter) and pour the spicy oil all over them. Close the bag and shake them around so all the wedges get coated. If you’re planning on cooking them later, just leave them in the bag for them to absorb the flavors.

7. Place the wedges onto a baking/oven tray. There’s a couple things you could do here:
a) make it so the skins of the wedges are on the bottom of the tray. This will end up with a not as crispy wedge, but won’t require turning.
b) let the flesh of the wedges touch the tray. This will end up with a crispier wedge, but will require turning.

8. If using method a) Put them into the oven for 20 minutes. Then broil them for about 5 minutes.

If using method b) Put them into the oven for 10 minutes. Turn them, and leave them in the oven for another 10 minutes. Then broil them for about 5 minutes.

Done! Enjoy!

Tagged as: potato wedges, spice mix, spice mix recipe