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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 30 |
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The spices in these potato wedges really go well with sweet potatoes, but I've used white potatoes too. If you don't have the whole spices, you can substitute ground - 1 Tbsp whole= 1 tsp ground. These get snatched up very quickly! Ingredients:
2 lbs sweet potatoes, peeled and cut into wedges |
2 tablespoons olive oil |
2 tablespoons coriander seeds |
1 tablespoon cumin seed |
1 tablespoon mustard seeds |
1 teaspoon celery salt |
1 teaspoon kosher salt, plus more to taste |
Directions:
1. Preheat oven to 400.
2. In a spice grinder, combine coriander, cumin, mustard, and celery salt and grind. Stir in 1 tsp kosher salt. Divide in half.
3. Toss potato wedges with olive oil until coated.
4. Sprinkle 1/4 of spice blend over vegetables and toss. Sprinkle another 1/4 of the spice blend over it and toss some more.
5. Spray cookie sheet with non-stick spray (I used the olive oil flavored kind).
6. Spread wedges on sheet, and bake for 35-45 minutes, turning every 10-15 minutes or so.
7. Sprinkle fries with kosher salt to taste. Feel free to sprinkle the remaining spice blend on them, too - or save for more fries later.
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