1 kg large potatoes 2 lb
10 ml vegetable oil 2 tsp
30 ml fine breadcrumbs 2 tbsp
5 ml paprika 1 tsp
pinch cayenne pepper
2 ml ground cumin 1/2 tsp
5 ml garlic salt 1 tsp
5 ml black pepper 1 tsp
5 ml dried thyme 1 tsp
mayonnaise for dipping
Scrub potatoes, leaving the skins on, and cut each one lengthwise into eight wedges. Place in large mixing bowl and add oil and toss to coat.
In a large bowl; mix together breadcrumbs, paprika, cayenne pepper, cumin, garlic, salt, pepper and thynme. Add potatoes and toss until evenly coated.
Spread wedges in a single layer on a large nonstick baking tray. Bake in preheated 425 F (220 C) oven for 35 to 40 minutes or until golden brown and crisp. Serve hot with mayonnaise for dipping.
Serves: 4