Vickys Cumin and Poppy Seed Potato Wedges, Gluten, Dairy, Egg & Soy-Free

Potato wedges are a popular snack and side dish that originated in the United States in the 1960s. They are often seasoned and baked or fried until crispy.

This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.

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Vickys Cumin and Poppy Seed Potato Wedges, Gluten, Dairy, Egg & Soy-Free

Cooking Method: Baking Cuisine: International Courses: Any, Appetizer, Side Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 30 min Total Time 40 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 800 gram Potatoes
• 2 teaspoon Olive Oil
• 1 teaspoon Cumin Seeds
• 1 teaspoon Poppy Seeds
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 2 tablespoon Fresh Parsley

Instructions

1. Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
2. Cut the potatoes into wedges.
3. In a large bowl, combine the olive oil, cumin seeds, poppy seeds, salt, and black pepper. Add the potato wedges and toss until well coated.
4. Arrange the potato wedges in a single layer on the prepared baking tray.
5. Bake for 25-30 minutes, or until golden and crispy.
6. Sprinkle with fresh parsley before serving.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 40g14%

Sugars 2g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.