Kaluhi's Kitchen

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Earth and Fire Potato Wedges

I have declared my love for potatoes several times in previous posts such as this one. I love them because they give you endless recipe choices. For me, they are like the perfect blank canvas which is handed to you, and you have infinite choices as to what you can create.

Today I made potato wedges. They have a beautiful golden color which contrasts so well with the coriander garnish. This beautiful vivacious amber of the potatoes and vibrant emerald splendor of the coriander inspired the name of today’s masterpiece: Earth and Fire Potato wedges. They taste as good as they look :). Do give them a try!

earth and fire potato wedges

Ingredients
earth and fire potato wedges ingredients_Kaluhis kitchen
5 potatoes- Cut into wedges
2 tomatoes- Grated
3 tablespoons of tomato paste
3 cloves of garlic- Finely Chopped
Fresh rosemary- Finely Chopped
Fresh coriander- Finely Chopped
½ a teaspoon of black pepper
½ a teaspoon of ground mustard
¼ a teaspoon of ground turmeric
¼ teaspoon of dried thyme
Method
Peel and cut your potatoes and chop them up into wedges. These should be a bit thicker than the size of fries, and basically shaped like a wedge as the name implies. Put your potato wedges to boil together with the cumin seeds. When they are halfway done, deep fry them in very hot oil. When they are done, set them aside and allow them to drain.
boiling potato wedges with cumin seeds to infuse more flavor
Put your finely chopped garlic, rosemary and coriander stalks in a separate frying pan. Sauté them until they are soft.
garlic, rosemary and coriander stalks finely chopped
Add your grated tomatoes, turmeric, black pepper, ground mustard, dried basil. Add your tomato paste and mix. Let this simmer for about 2 minutes then add your wedges. The turmeric is an important ingredient for this dish, as it not only gives this flavor, but it gives it that beautiful golden color.
I bought all my spices from Nakumatt, but you can find then in any other supermarket too.
adding potato wedges to freshly made sauce
Mix them in with the tomatoes until they are evenly coated. Let them stay on the heat for about a minute. Add your finely chopped coriander mix them in and serve immediately.

I was really pleased with how this turned out  considering this was my first attempt.

potato wedges with lemon wegdes

 

If you want a break form the usual potato dishes and dying to try out something different, this is for you. This goes really well with beef stew, grilled chicken, gravy, meatballs or  creamed spinach.

potato wedges with tumeric and coriander recipe

-KALUHI


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14 Comments

  1. would you please do a recipe on how to make creamed spinach.

    • kaluhiskitchen

      January 19, 2015 at 3:17 pm

      Hey Sheila,
      I have been wanting to do it for quite sometime now. I will work on it and share it mid-Feb. Look out for it 🙂 Thanks

  2. I’m currently obsessed with potato wedges. I usually fry them then season with black pepperbut your recipe looks more exciting so I’ll definitely try it out.

    • kaluhiskitchen

      February 25, 2015 at 8:37 am

      Potato wedges are the truth!!!!! And what makes them even better is how many different ways you can make them. You will also enjoy this recipe for sure.

  3. Hey,
    For an instant colour change, preboil your potatoes in warm water with tumeric (plus your cumin).
    But your recipe, is a must-try!
    Big Fan.

    • kaluhiskitchen

      February 22, 2016 at 8:27 pm

      Thank you for your input. That can also work. As they say, there are 1000 ways to kill a rat :)).

      xx

  4. Hi….tried this the other day and i loved it..!!!!!its such an amazing twist to the normal!!!

    • kaluhiskitchen

      March 27, 2016 at 9:27 pm

      Hurrrrraaaaaayyayyyyyyyyy! I am so happy you loved this as much as i did! I should cook this once again too :)))))

  5. Is it basil or thyme?

  6. Thank you for the great idea, gotta do this on my lazy sunday afternoon.

  7. Hi kaluhi,
    Tried this yesterday…. heavenly…. together with the kebabs . ..

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