Coriander Garlic Chilli Potato Wedges

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This is a simple and delicious way to cook potatoes adding tons of flavour. These are great as snacks, sides or part of a big meal. This recipe is from the book ‘Saffron in the Souks‘ by John Gregory Smith.


3 large red potatoes, cut into wedges
3-4 tsp salt
3-4 tbsp olive oil
2 garlic cloves, smashed
Bunch fresh coriander, chopped
3 red chillies, chopped

Preheat oven to 220°C (fan 200°C)


Put the potato wedges in a large bowl and sprinkle with salt and olive oil.
Toss the potatoes by hand to coat in the oil and salt.
Line a baking tray with foil and spread the potatoes across it in a single layer.
Bake in the preheated oven for about 40 minutes until they start to colour.
When ready to serve, add 3 tbsp olive oil to a hot pan and cook the garlic for a few seconds.
Add the chillies and cook for a few seconds more until the garlic starts to turn golden.
Add the coriander and stir through.
Add the potatoes, mix and warm through.
Serve with flatbreads, pittas on parsley leaves and dips (coriander & lemon hummus, roasted pepper & walnut smash, yoghurt with olive oil & lemon juice) and cauliflower fritters.

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