This post is in collaboration with Albert Bartlett
You already know, if you’re a regular or at least regular-ish reader, how I like my potato wedges. As discussed back in March, I want them all squishy on the inside with a really good flavourful spice mix coating the exterior. Previously, I’ve used a delicious smoky number from a little spice shop in Cornwall, but that ran out a couple months back and I needed to work out how I was going to replace it using what I already had on the shelves.
I started mucking about with herbs and spices ages ago, changing amounts and components and tossing techniques until this week, when I finally found something that was worth writing down and keeping forever and ever.
I have two thank yous to make for the creation of this actually perfect spice mix. The first is Albert Bartlett, the sponsor of this blog post, for sending me an enormous box of potatoes to properly test out the recipe. AB are on a mission right now to get Great Britain falling in love with the potato again, and I am so behind them. “Clean eating” is great, in theory, and totally has it’s place, but the way big health foodies have been smack talking white potatoes over the last few years is not cool. Let potatoes back into your life, man. If you want to get more info on Albert Bartlett you can check out their website, and you can give their ad with Michael Roux Jr a watch here.
My second thank you goes to my good friend Colin, who helped a lot with taste testing.
Perfect Potato Wedge Spice Mix
Enough for 1 batch of wedges (2-3 potatoes)
2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
chilli flakes to taste (depending on how spicy you like ’em)
1/4 tsp salt
few grinds pepper
1/2 tsp oregano
I don’t want to interfere with the way you make your wedges, you already know how I like mine, but I recommend scattering this spice mix over and tossing gently just before they go in the oven.