RECIPE: Golden Roasted Potato Wedges

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