Jazz up plain potato wedges with some whole roasted seeds and a tahini dip on the side. This roasted potatoes wedges recipe with a mix of white and sweet potatoes is easy and out of this world amazing!
Potatoes in all their forms, make for a great side dish and I love to combine white potatoes and sweet potatoes when roasting wedges.
I really love a side of crispy potato wedges for dinner. Wedges will go with so many different things but they’re just as great when eaten on their own. What’s even better about this recipe, is that you can prepare them quickly and jazz them up with something a little extra. You get all of this without an extra work either!
Firstly, the seasoning. Combining the flavours of smoky paprika and whole cumin seeds works wonders. But, then adding roasted seeds to the mix with a portion of tahini dip on the side, really makes these totally fancy and you won’t be able to stop munching them, trust me!
How to Cut Potato Wedges
Firstly, for this recipe you don’t worry about peeling your potatoes. This potato side dish is meant to be easy and simple. Just wash the surfaces well under running water to remove any mud or debris.
I want to stress here, when you’re trying to figure out how to cut potato wedges, that it isn’t vital to get all looking the same. These wedges have a rustic quality to them and are bursting with flavour, so you won’t need to worry too much about what they look like.
The only thing you need to be aware of, is the cooking time, if you have super sized potato wedges and tiny little ones, they aren’t likely to cook evenly. So, the only rule I use for this recipe when cutting the potatoes is to try and use potatoes of roughly the same size and slice your potato wedges as evenly as possible.
It’s best to cut your potatoes lengthways into halves, then into quarters and finally, cut those quarters into 2 or 3 wedges. Sweet potatoes are slightly harder, so don’t expect a uniform shape, I cut the narrow ends from the sweet potatoes before dividing them up into wedges.
You can also use a specific kitchen tool which cuts the wedges for you. Depending on how many wedges you make, will give you an idea if this tool is worth the money or the space it’ll take up in the drawer.
Preparing your Potato Wedges for Roasting
I find the key to the best fluffy potato wedges is the parboiling. This not only begins the cooking process but helps to remove any extra starch. Too much starch can result in a limp, soggy potato wedge. It also helps create a rough surface on the outside of the potatoes, which makes for crispier wedges with a soft, fluffy centre.
However, it’s important not to overboil your potato wedges. They need to be able to hold their shape, you don’t want to be roasting mash. 5 minutes is usually enough time for medium sized wedges to begin to soften.
Once you have drained your potatoes, let them sit for about 5 minutes in the drainer. This will help extra moisture escape through steam and excess liquid. Not allowing the potatoes to fully drain before tossing them in cornflour and oil, can upset the cooking process and make them soggy as a result.
I like to preheat the baking tray before placing the wedges in the oven to bake. I let the baking tray sit in the oven for about 20 minutes, before removing and carefully adding the oiled potatoes to it. This helps to speed up the cooking time as the wedges immediately begin to roast the moment you place them in the oven.
The Crunchy Roasted Seeds
In this recipe I have used a mixture of pumpkin and sunflower seeds to add extra crunch and nutrition to these roasted wedges.
Roasted seeds are super healthy too! You don’t need to roast them separately either, just throw them in the mix and roast alongside your seasoned potato wedges, all in one pan. This will save you time, extra washing up and space in the oven. So you can have your crispy wedges cooking to go alongside these lemon chicken bites or a nut roast.
The whole seeds sprinkled over the wedges adds a yummy crunch to these simple potato wedges. And what’s great, is that you don’t have to do anything extra. After the wedges have been tossed in the oil, the seeds will naturally stick to them and roast to a crunchy finish alongside the wedges.
The Tahini Mayo Dip
Tahini doesn’t have to be reserved just for making homemade hummus. When combined with mayo and a few other ingredients you can make this delicious tahini dip as an alternative to ketchup or mayo, that goes so well with these seed covered potatoes.
This sesame dip does have some similarities with hummus, it contains tahini, lemon juice and a pinch of salt which is then combined with the mayonnaise.
I find the best way to incorporate all the dip ingredients is to begin with the lemon juice and tahini. Mixing these two ingredients together first, will help the tahini combine with the mayo and prevent any lumps forming in your dip. Add your mayo and salt to the liquid, mix well and chill the dip until you are ready to serve.
You can make a larger serving of this dip if you like loaded potato wedges with each bite, just increase the quantities of each ingredient.
You can deep fry the wedges, but I wouldn’t recommend deep frying the seeds. They will still need to be roasted, but can be done ahead of time and incorporated into the final dish, if you’d prefer to deep fry the wedges. Potato wedges are best deep fried at a temperature of around 180C (356F)
I recommend using a waxy white potato variety and orange fleshed sweet potatoes for this recipe.
Baked Potato Wedges with Roasted Seeds
- 500 g Potatoes
- 500 g Sweet Potatoes
- 2 tbsp Cornflour , to coat the wedges
- 30 ml Olive Oil
- 1 tsp Smoked Paprika
- 1.5 tsp Cumin Seeds
- 0.5 tsp Salt
- 2 tbsp Sunflower Seeds
- 2 tbsp Pumpkin Seeds
For the Sesame Dip
- 2 heaped tbsp Mayonnaise
- 0.25 tsp Tahini
- 1 tsp Lemon Juice
- Pinch Salt
- Preheat oven to 200C (180C fan assisted).
- Cut the potatoes into wedges (no need to peel them) and place in a pan
- Rinse the wedges well under cold water to remove the surface starch
- Place the wedges in a saucepan and cover with cold water, add a pinch of salt and bring to the boil. Simmer for 5 minutes until they begin to soften. Remove from the heat and drain.
- Leave the potato wedges to drain for about 5 minutes. The allows any extra moisture to escape.
- Toss the wedges in some cornflour to coat.
- Mix the paprika, cumin seeds and salt with the oil and place all the wedges in a large bowl, cover them with the oil mixture and stir until they are all covered.
- Mix the seeds in with the potatoes.
- Spread the wedges out on a large baking tray and cook in the oven for 40 minutes. Turn them once during the cooking time to ensure they cook evenly.
- For the dip, mix all the ingredients together to form the dip, decorate with some extra seeds.