Vickys Cumin and Poppy Seed Potato Wedges, GF DF EF SF NF
Vicky@Jacks Free-From Cookbook @allergyfriendlycook
I use the poppy seeds to give extra texture and crunch to the crispy potato skins on these wedges
Vickys Cumin and Poppy Seed Potato Wedges, GF DF EF SF NF
I use the poppy seeds to give extra texture and crunch to the crispy potato skins on these wedges
Cooking Instructions
- 1
Boil the potatoes whole in lightly salted water until almost tender, time depends on the size of your potatoes. Medium potatoes will need around 15 minutes. Large potatoes will need around 25 minutes
- 2
Preheat the oven to gas 6 / 200C / 400°F
- 3
Drain the potatoes and when cool enough to handle, cut them all in half then cut each half into 3 wedges
- 4
Turn the potatoes gently in the oil on a baking tray to coat both sides
- 5
Season with salt, sprinkle over the poppy seeds and cumin and toss carefully
- 6
Bake for 25 - 30 minutes or until golden and drain on kitchen paper before serving
- 7
These go great with my flavoured mayos for parties or as a side
https://cookpad.wasmer.app/us/recipes/360100-vickys-flavoured-mayonnaises-gluten-dairy-egg-soy-free
Linked Recipes
Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!
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