I love potatoes.
Mashed, Fried (I know..), Boiled, doesn’t matter, I would eat potatoes every single day.
So when Brendan from Eating Well Ottawa asked me to come up with a recipe including potatoes and turnips, I immediately thought of flavourful Baked Potato and Turnip Wedges.
Add the right spices and put them along side of some delicious Chicken Cacciatore and you’ve got a winner dinner, I tell ya!
Turnips are too often forgotten but made this way, they are delicious!
Change it up and add some root vegetables to your normal potato wedge partay!
Enjoy my lovelies!
Course: Dinner Yield: 4 servings Prep Time: 10 mins Cook Time: 30 mins
- Heat your oven to 300F.
- Mix all dry ingredient together until well mixed.
- Melt coconut oil and mix with maple syrup.
- Drizzle in dry ingredients and mix thoroughly, until it is well coated.
- Divide mixture in two and spread evenly on two baking sheets covered with parchment paper.
- Bake one at a time, during 20 to 25 minutes, stirring the mixture every 5 to 10 minutes, until golden. Please check it frequently so it does not burn!!!
- Place on cooling rack until cooled and put in an air tight container.
- Heat your oven to 350F.
- Cut turnip and potatoes in half, length-wise and thinly slice (about 1/8 of an inch).
- Place in a bowl and mix in the extra virgin olive oil to coat the wedges.
- On a cookie sheet, place a sheet of parchment paper and place your wedges so they don't overlap one another (as much as you can!).
- Sprinkle half of basil, cajun, himalayan salt and freshly ground pepper evenly on the wedges.
- Bake in oven for 15 minutes, then remove, flip, sprinkle the rest of spices and put back for another 15 minutes. Test them to see if ready and tender, if not put back in oven for 5 to 10 more minutes.
- If you want them crispy, put them on high broil for 1 to 2 minutes at the end, while always checking up on them to make sure they do not burn!