Roasted Potato Wedges w/ Curry Ketchup

Oven crisped potato wedges, spiced with marjoram and paprika, served with a quick curry ketchup.

Prep Time: 10ish minutes

Cook Time: 40ish minutes

Yield: 4ish servings

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Ingredients

For the potato wedges:
4 med/large russet potatoes
3 tbsp olive oil
1 tbsp salt
3 tsp pepper
1 tbsp marjoram
3 tsp paprika

For the curry ketchup:
5 tbsp ketchup
1 tsp curry powder
1/4 tsp salt
1/2 tsp paprika
1/4 tsp apple cider vinegar

Instructions

1. Preheat oven to 425°F.

2. Thoroughly scrub your potatoes and pat dry. We’re not peeling them, so it’s pretty important that they’re v v clean.

3. Cut them into thicc wedges and toss them into a large bowl.

4. Add the oil and all the spices. Get your hands in there. Mix until the potato wedges are evenly coated in the spices.

5. Spread out the wedges on a large sheet pan. There’s no need to oil the pan since the potatoes are already oiled.

6. Roast for 20-25 minutes, then flip each wedge, and roast for another 20ish minutes. They should be brown, crispy, and tender.

7. While the wedges are roasting, make the quick curry ketchup! Mix together the ketchup, spices, and apple cider vinegar. If you’re not apple cider vinegar, try a bit of worcestershire sauce instead.

8. Once the wedges are cooked, take them out of the oven and sprinkle with a bit more salt.

9. That’s it. Ya done. Eat em up. Double dip into that curry ketchup if you want, I won’t tell.