Ingredients vickys cumin and poppy seed potato wedges gluten dairy egg soy free
450 grams even-sized potatoes scrubbed clean
1 1/2 tbsp olive oil
1 salt
1 tbsp poppy seeds
1/2 tsp ground cumin
how to make vickys cumin and poppy seed potato wedges gluten dairy egg soy free
Boil the potatoes whole in water until almost tender, time depends on the size of your potatoes. Medium potatoes will need around 15 minutes. Large potatoes will need around 25 minutes
Preheat the oven to gas 6 / 200C / 400°F
Drain the potatoes and when cool enough to handle, cut them all in half then cut each half into 3 wedges
Turn the potatoes gently in the oil on a baking tray to coat both sides
Season with salt, sprinkle over the poppy seeds and cumin and toss carefully
Bake for 25 - 30 minutes or until golden and drain on kitchen paper before serving
These go great with my flavoured mayos for parties or as a side
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