Review: The Asian Barbecue Book, and Curried Potato Wedges
A super simple Asian recipe for almost everyone
Author Stephanie Stiavetti
1/2teaspoonfreshly ground black pepper
1/2 to 1teaspooncayenne pepper
1/2teaspooncurry powder(I used twice as much)
4largepotatoeseach cut into 6 wedges
In a large bowl, combine all ingredients except for the potatoes. Mix well.
Add the potato wedges and rub the spice mixture onto the wedges with your hands. Let the potatoes marinate for 30 minutes.
For oven: preheat oven to 350°F (176°C). Once potatoes are done marinating, pour them out into a lightly greased baking sheet and make sure they sit in a single layer. Cook for 45 minutes, then turn oven up to 400°F (204°C) and cook until potatoes are nice and firm on the outside, about 15-20 minutes. Wedges should be easily pierce-able with a fork.
For grill: Preheat grill. Just before you begin grilling, oil the hot grate. In a medium-hot zone on your grill, place the wedges directly on the grate and cook for about 35-40 minutes. Move the wedges to a low-heat zone if they begin to cook to quickly.
It’s important not to let the wedges brown too much, or else the curry rub will become bitter.
Serve right out of the oven or fresh off the grill.