Ingredients
- 800 g waxy potatoes (about 6 medium)
- 2 tbsp cornstarch (or potato starch)
- 3 tbsp olive oil (or sunflower oil)
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
Instructions
Preheat the oven to 200 °C (392 °F) fan oven / 220 °C (428 °F) top/bottom heat.
Give the potatoes a good scrub, no peeling necessary.
Cut the potatos: halve the potato lengthwise, then cut each half into 3–4 wedges, depending on size.
Place all wedges into a large bowl and sprinkle the starch over them, mix well.
Drizzle the oil over the wedges and again mix well with your hands so they’re evenly coated.
Mix the spices together: sweet paprika powder, salt, smoked paprika powder, garlic powder, and ground pepper. Sprinkle the mixture over the wedges. Toss well until the spices are evenly distributed.
Line a baking sheet with parchment paper, arrange the wedges skin-side down, not touching each other.
Bake in the preheated oven at 200 °C (392 °F) fan oven / 220 °C (428 °F) top/bottom heat for about 35–40 minutes. Start checking for golden color around the 30-minute mark to make sure they don’t overcook.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side dish
- Method: Baking
- Cuisine: International
- Diet: Vegan