Potato Wedges

This will always be one of my most beloved recipes, given my lifelong attachment to potato dishes. They are the quintessential side dish: they never dominate the table but are solid enough to satisfy any hunger pang until the main stars are ready. Add rosemary or other herbs that you enjoy.

With thanks to Susan Sim of Ci Bei magazine for the recipe.

Potato Wedges


500g potatoes
2 tbsp melted butter (corn oil for vegan recipe)


Thyme leaves (to taste)
1/2 tsp ground cumin
1/2 tsp coriander
1 tsp black pepper powder

Cut the potatoes evenly (but don’t peel off the skin) into 6 or 8 pieces. Spread the butter or corn oil on the slices. Sprinkle the seasoning and 1/2 tsp sugar and 1 tsp salt evenly across the potato slices. Place onto a baking tray, bake in the oven at 180-200 degrees celsius for 30 minutes.

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