Potato Wedges “Chinese” Style

Oven roasted potato wedges are probably my favorite side dish. This was an experiment with a corn starch thickened coating, which resulted in a slightly sticky consistence. We had these potatoes for lunch with some bean salad. Yummy!


What I used:

  • 1,2 kg potatoes
  • 3 onions


  • 1/2-3/4 dl olive oil
  • 1 tablespoon lime juice
  • 2 teaspoons corn starch
  • 1 teaspoon sesame oil
  • 1 tablespoon toasted & crushed sesame seeds
  • 1 teaspoon chili powder
  • 1 teaspoon red paprika powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 teaspoons soy sauce

First, I set the oven at 225 degrees Celsius. Then I brushed the potatoes, and cut them in thin wedges.


Next, I peeled the onions and cut them in half, and cut each half in three wedges.

Now, I just mixed all the coating ingredients, and mixed this with the potato wedges in a large bowl. I spread the potatoes on a baking sheet lined with baking parchment, and placed the onion wedges on top of the potatoes.

I placed the baking sheet in the upper part of the oven for 15 minutes. Now, the onions had started to brown, so I lowered the oven temperature to 200 degrees Celsius. I tossed the potatoes and the onions around to coat them evenly with the spicy sauce, and placed the sheet in the middle section of the oven. Every 15 minutes, I tossed the potatoes around. After one hour, they were nicely browned, and none of the coating liquid was left.

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