Ingredients

3lb yukon gold potatoes
2 tbsp olive oil
1 tbsp chilli powder or paprika
1 tbsp garlic powder (or 1/2 tbsp garlic powder & 1/2 tbsp onion powder)
1 tbsp dried thyme, crushed between hands to increase aroma
1 tsp cumin
1 tsp salt or seasoned salt
optional: freshly cracked black pepper

Method

1. Peel and cut potatoes into similar sized wedges.
2. Place raw wedges into a large pot and cover completely with water (there should be about 1 inch extra of water over the wedges so that they have room to swim).
3. Bring to a boil – while potatoes are coming to a boil, preheat oven to 425°F.
4. Once potatoes come to a boil, boil for 5 minutes.
5. Drain away water and keep or return potatoes to the cooking pot.
6. Add remaining ingredients to the potatoes and mix gently to coat all of the wedges in the seasonings. Some wedges may break while mixing, that is okay!
7. Line 2 baking sheets with parchment paper, then divide the potatoes between the 2 trays – this allows the wedges to have room to become crispy instead of steaming.
8. Bake for 30-45 minutes, mixing halfway through the cooking time. This large range depends on how crispy you want your wedges to get. Keep a good eye on them past 30 minutes to make sure that they do not burn.

Notes:

1. Serve on their own with thinned guacamole, vegan cashew tzatziki, roasted red pepper hummus, or spinach and herb hummus, or as the starchy vegetable in a greens bowl!
2. Boiling the wedges before roasting not only cuts the baking time down significantly, but also makes the insides soft and fluffy as the outsides get crispy.