Wednesday, May 2, 2007
Smokey Potato Wedges
This is one of the side dishes I make for the ribs Smokey Potatoes Wedges. They get their smokiness from the chipotles (jalapeno peppers smoked with mesquite wood). The chipotles I used for this recipe I brought from our trip to Mexico last month and they are very nice, and have a good smokey flavor.
1 kg potatoes
chipotle spice mix:
(this makes way more than you need for this)
1/4 cup sea salt
1/4 cup dark brown sugar (packed)
1/4 cup paprika
3 tablespoons freshly ground pepper
1 tablespoon garlic powder
1 tablespoon onion powder
2 ground up chipotles (stems and seeds removed)
Mix the spice mix ingredients. I remove the stems and most of the seeds of the chipotles and grind them up in a coffee grinder that I only use for spices. You can leave more seeds if you want to spice things up. The left over mix you can store in a jar or ziploc bag in a cool dark place.
Preheat the oven to 400 F (200 C)
Wash and scrub the potatoes, dry them and cut them in to wedges. The small ones in four pieces, the larger ones in to six, put the wedges in a bowl.
Add 2 tablespoons of olive oil and 2-3 tablespoons of the spice mix to the potato wedges, stir until all the wedges are coated with oil and spices.
Brush oil onto a sheet pan, because most of the oil on the potato wedges will be absorbed and they might stick to the sheet pan.
Place the potato wedges on the sheet pan and put them in the oven for 50 minutes to an hour, stir them around once or twice.
Serve them with your favorite bbq meat.