Gluten free recipe

Sweet potato and potato wedges with cumin and dry mango powder.

Sweet potato and potato wedges with cumin and dry mango powder.

They’re not exactly French fries, but these simple baked wedges are always a hit in our house. It complements just about anything, and the ingredients are economical and easy to have on hand.


You need an ice water soak for your potatoes in order to remove some of the starch.  This, in turn, allows the wedges to crisp up a little more than they would otherwise. Just make sure you dry the potatoes really well. They have to be DRY. Less moisture=more crispness.  If you’re in a hurry and can skip the soaking step, it’s not a total deal breaker.  The texture won’t be as crisp, but they flavor would still be on point.


Prep time:10 mins

Cooking time: 40-45 mins

Serves: 2 -3people



Potatoes: 2 large

Sweet Potato: 1

Paprika: 1 ½ tsp

Garlic powder: 1tsp

Cumin powder: 2tsp

Dry mango powder: 1tsp

Olive Oil



Cut the potatoes/sweet potatoes:

Cut each potato in half lengthwise, then cut each half into 2-4 wedges (depending on size so that you end up with 6-8 wedges from each potato).

  1. Add the wedges to a large mixing bowl.
  1. Sprinkle over the paprika, garlic powder, cumin powder, raw mango powder, salt and pepper.
  2. Mix them well. Also drizzle some olive oil. Not too much, two teaspoons are good enough.

Spread the wedges in a single layer over a large baking sheet lined with nonstick foil (Silver foil) and bake for 35 to 40 minutes, flipping after 20 minutes or once the facedown side is lightly golden. The potatoes should be browned and lightly crispy on the outside and tender on the inside.

Serve immediately with condiments of choice.

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