Sesame Potato Wedges
Crispy, fluffy potato wedges tossed in a spicy, nutty, and flavourful sesame spice mix. Served alongside a sweet and spicy dipping sauce.
Ingredients
Potatoes:
- 1 kg Maris Piper potatoes or King Edwards, Russet, Idaho (around 4 large potatoes)
- Salt for the water
- 4 tbsp neutral flavoured oil e.g. sunflower/vegetable
Sesame spice mix:
- 1/2 tsp neutral flavoured oil e.g. sunflower/vegetable
- 2 tbsp white sesame seeds
- 3 dried Kashmiri chillies or 3tsp Kashmiri chilli powder/paprika
- 1 tsp garlic powder
- 2 tsp dried mango powder also known as amchoor
- 2 tsp chaat masala
- 1 tsp salt
- Small handful coriander finely chopped
- 4 spring onion greens finely chopped
Sauce:
- 2 tbsp vegan mayonnaise or regular mayonnaise if not vegan
- 2 tbsp sriracha sauce
- 1/2 tbsp lime juice
- 1/2 tbsp syrup e.g. agave/maple syrup/honey (if not vegan)
Instructions
Potatoes:
- First chop the potatoes into a wedge shape, I recommend doing this by chopping them into eighths
- Bring a large pot of water to a boil and salt generously. Carefully place the wedges into the pot and bring to a rolling boil
- Allow to boil for 7-8 minutes for larger wedges or 4-5 minutes for smaller wedges. The edges should have softened and the wedges will be partially knife tender. Do not allow them to fully cook through
- Drain and rinse under cold water to prevent them from cooking further. Transfer to a cooling rack and allow to cool for 1-2 hours, or overnight in the fridge (uncovered)
Sesame spice mix:
- Toast the sesame seeds on a medium-low heat until golden brown. This can take anywhere from 4-7 minutes. Then leave aside
- Place the 1/2tsp of oil in the pan and toast the dried chillies for several minutes on medium-low heat until they’re slightly puffed up and turning darker. Skip this step if using chilli powder/paprika
- Allow the chillies to cool, then blitz in a spice grinder until coarsely ground
- Next, add the sesame seeds to the grinder (with the chilli still in there), and continue to blitz until coarsely ground. Avoid over-blitzing as the heat from the spice grinder will cause the sesame seeds to release their oils, thus forming a paste rather than a spice mix
- Transfer the spice mix to a bowl and add the chaat masala, mango powder, garlic powder, and salt. Mix to combine
- Pre-heat oven to 200’C (fan) or 220’C (conventional)
- In a large roasting tray combine the potato wedges, 4tbsp of oil and the sesame spice mix. Toss till evenly coated and then assemble in a single layer (as best as possible)
- Bake for 40-45 minutes, tossing every 10 minutes until the wedges are golden brown and crisp
- As soon as they are done, add the coriander and spring onions and toss once more
- Serve immediately
Sauce:
- Simply mix all the ingredients together and serve either drizzled on top or as a dipping sauce