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Spiced Potato Wedges with Easy Sweet Chilli Sauce

Spiced Potato Wedges with Easy Sweet Chilli Sauce

A foolproof recipe for Spiced Potato Wedges with Easy Sweet Chilli Sauce.

Course Side Dish
Cuisine Australian
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes


Easy Sweet Chilli Sauce

  • ½ cup water
  • ¼ cup rice vinegar
  • ½ cup granulated sugar
  • 2 garlic cloves minced
  • 1 tsp red chili flakes
  • ¾ tbsp cornstarch

Spiced Potato Wedges

  • 1 kg – 2 lbs. baking potatoes
  • 3 tbsp olive oil
  • 4 garlic cloves chopped
  • 2 tsp ground coriander
  • 1 tsp sweet paprika
  • 1 tsp smoked paprika
  • Salt and freshly ground black pepper


Spices Potato Wedges

  1. Preheat the oven to 200°C – 400°F.
  2. Thoroughly clean the potatoes and cut them into wedges (6 to 8 wedges per potato depending on the size).
  3. Place the potatoes in a large pot with cold water, bring everything to a boil and let the potatoes cook for about 10 minutes. They should be soft but shouldn't fall apart.
  4. Drain the potatoes and pat dry with kitchen paper.
  5. Place the potatoes in a roasting pan.
  6. Mix together the olive oil, garlic, ground coriander, smoked and sweet paprika until you obtain a paste. Pour this paste over the potatoes and mix well.
  7. Place the tin in the oven for about 25 minutes or until the potatoes are crisp, golden brown and cooked through.

Easy Sweet Chilli Sauce

  1. Meanwhile make the sweet chilli sauce. Combine the water with the rice vinegar, sugar, minced garlic clove and chili flakes in a small saucepan. Bring everything to a boil and let it simmer for about 5 minutes, stirring often.
  2. Melt the cornstarch in a little cold water and whisk the mixture into the boiling sauce stirring continuously for 1 minute. Turn off the heat and let the sauce cool down before serving.
  3. Serve the potatoes and sweet chilli sauce with some sour cream and a salad on the side.