Who can resist a potato? These crisp-skinned potato wedges seasoned with olive oil and Middle-Eastern herbs make a great side dish for any meal.
The warm scent of organic potatoes roasting in olive oil and pungent spices. Far healthier than fries. And the good feeling of slow food happening in your own kitchen, with an easy recipe.
Ah…lunch looks good!
Golden Herbed Potato Wedges
serves 4-6, depending on size of potatoes
Ingredients:
3 large potatoes, scrubbed but not peeled
Juice of 1 lemon
1 tablespoon lemon zest
1/4 cup water
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon black pepper or 1/4 teaspoon cayenne flakes
1 teaspoon ground cumin
1 teaspoon za’atar or oregano
1 teaspoon dried, powdered rosemary
1 teaspoon paprika
Method:
- Cut each potato in half lengthwise, then each half into 3 long wedges.
- Put all the seasonings, the water, and the oil in a large bowl. Blend them well.
- Toss the potatoes in the herbal oil/water mixture.
- Pour the potatoes and all the liquid into a baking pan. Straighten the potato wedges out so that you have one layer.
- Bake at 450°F – 225° C for one hour.
- Variation: Use juice of only 1/2 lemon and substitute white wine for the water.
Seasonal recipes from Green Prophet to make with Golden Roasted Potato Wedges:
Shakshoukah, Eggs Poached in Tomato Sauce
Majadra, Lentils and Rice
Fresh Figs with Arak and Cream
Photo by Miriam Kresh: www.israelikitchen.com
Author: Miriam Kresh
Miriam Kresh is an American ex-pat living in Israel. Her love of Middle Eastern food evolved from close friendships with enthusiastic Moroccan, Tunisian and Turkish home cooks. She owns too many cookbooks and is always planning the next meal. Miriam can be reached at miriam (at) greenprophet (dot) com.
Thanks for the recipe. I was planning on roasting potatoes for dinner and this will hopefully spice things up a bit.
You’re welcome, Michael. Bon apetit.