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I've taken a liking to the simple potato wedge as an alternate to mash potato when preparing meat and three vege. However, I'm trying to get a recipe that consistently deliveries tasty wedges.

My current method is:

  • Wash potatoes
  • Chop potatoes
  • place in plastic bag
  • Add a little oil and spice mix*
  • Shake
  • Bake

* The spice mix is the part I've been having problems with.

I was using:

  • 1 part salt
  • 2 parts pepper
  • 3 parts paprika

But this wasn't giving consistent results.

I've stuck with Nandos Peri-peri seasoning for a while as a safeguard, but I'd like to go back to my own spice mix.

I'm looking for spicy Mexican flavours, but using only spices/herbs, and not salts or flavour enhancers, apart from sea salt (not garlic salt or onion salt).

Any suggestions?

Martha F.
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glasnt
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  • as you mention inconsistent results -- were you using the same type of salt, and same grind of pepper each time? – Joe Feb 10 '11 at 03:30
  • @Joe yes sir, cracked pepper, seasalt, paprika each time, the ratios only changed. One time I got a result which was just pepper and really not nice :( – glasnt Feb 10 '11 at 03:45
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    Try adding **onion powder**, too. I like it a lot better than the all-dominating presence of garlic; it's softer and helps to blend your other flavors together. – zanlok Feb 10 '11 at 08:37
  • @zanlok Unfortunately I can't use onion. All onion type veges are out of the menu, health reasons. – glasnt Feb 10 '11 at 23:18
  • the 'really not nice' comment for pepper -- what temp are you cooking at? you might be burning the pepper which is going to throw off the flavor. – Joe Feb 11 '11 at 01:06
  • @Joe ~220 degrees Celsius for 15 - 25 minutes, til cooked through. Problem last time was there was so much pepper it was actually spicy. – glasnt Feb 11 '11 at 01:54

4 Answers4

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Add cumin, chili powder and garlic powder to your salt and pepper. You might like a bit of curry powder or turmeric too, but I don't know if you'd call that a Mexican flavor.

J. Win.
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I once mistakenly used ground cayenne pepper rather than paprika when frying some shrimp, and the result was a taste explosion!

I would recommend substituting half of the paprika for ground cayenne.

Doug
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  • I don't know if I would go with half. The initial recipe seems more cautious than that. –  Feb 10 '11 at 15:21
  • Agreed -- start with a pinch of cayenne and work up from there. – Martha F. Feb 10 '11 at 15:47
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    for a unique chili flavor instead of the more common/hearty paprika tang, 1:3 cayenne and pasilla powders work well together for a spicy/deep-rich zest – zanlok Feb 10 '11 at 21:07
1

Try a little Rosemary and Thyme, Garlic, Cajun spice. All of those are great on potatoes!

Rebecca Cunningham
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I recently had them with Dijon mustard as a spice, and it turned out really nice.

bikeboy389
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