Turmeric Potato Wedges

3 large russet potatoes
3 large sweet potatoes (yams)
1 tbls ground turmeric
1 tsp sea salt
Ground black pepper to taste
2 garlic cloves smashed
1/4 cup extra virgin olive oil

Wash and scrub potatoes well, cut all potatoes in half lengthwise and then again cut the halves in half lengthwise, cut the quartered potatoes again if potatoes were really big, you should be able to get at least eight wedges out of one potato. In a very large bowl add the olive oil, salt, turmeric, cracked black pepper and smashed garlic cloves, mix well to flavour the oil. Preheat oven to 400. Toss the cut potato wedges in the bowl of turmeric flavoured olive oil. Make sure to mix well so that all the potatoes are coated in oil mixture, spread potato wedges on two cookie sheets and bake in oven for 30-40 minutes or until they are ready. After 15 minutes in the oven carefully turn them around. After potatoes are ready toss into a bowl and add more sea salt if desired. These potato wedges are to be enjoyed on their own, as there will be be a contrast between the sweet potatoes and the russets. No need for ketchup or ranch dressing. A drizzle of olive oil and a squeeze of a lemon can be an option at the table or on individual plates.

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One thought on “Turmeric Potato Wedges

  1. Reblogged this on kefi Chef and commented:

    These were awesome!!

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