Spicy Garlic Breaded Potato Wedges

It’s time to carbo-load.

When I was little there were only two foods I would eat:  spaghetti and chicken fingers.  When out to dinner, my parents would beg me to order something else.  I’d refuse.  I would make a fuss and crawl across the the table.  Everyone has these not-so-mature moments…  Only yours probably didn’t last until you were 13-years-old.  I’ve changed my food preferences since then.

Well, sorta.

Bread is something I go through daily.  The pantry alone is stocked full of whole wheat, multi-grain, seeded…  And those are just the loaf breads.  I’m from a family that believes every plate of spaghetti or lasagna should be accompanied by a basket of bread.  Or fries.

Balance is key.

Case in point, carbs are mouthfuls of holy-heckballs-heaven.  Especially when breaded and baked in the oven.  Here’s what it comes down to:  potatoes breaded with more carbs and baked to spicy chili pepper perfection.

They are simple potato wedges packed chalk full of flavor and heat heat heat.  If your instinct is to have them for breakfast…  We are best friends.

This recipe isn’t for the faint or soft-hearted.  It is bold, fire-y, and has some serious heat.  Seriously.

Me thinks me got a plan.

Spicy Garlic Breaded Potato Wedges

(yields 4-6 servings)

Ingredients:

4 large Yukon gold potatoes, sliced into wedges

1/4 cup olive oil

1 heaping teaspoon garlic powder

1/2-3/4 cup Panko breadcrumbs

1 Trinidad Moruga Scorpion chili pepper (from Nobska Farms)

sour cream

Preparation:

Slice the stem off the chili pepper and slice chili in half lay it skin-side-up on a foil-lined baking sheet.  Heat a broiler, setting cooking rack about 4 to 6 inches away from the heat source.  Broil the chili pepper until it’s nearly blackened all over, 5 to 7 minutes.

Remove from oven and pull up the edges of the foil to cover the broiled chili.  Let it sit for at least 15 minutes and up to 1 hour.  This step theoretically “sweats” the peppers and softens them a bit;  it is optional.

When ready, put light pressure on the chili pepper with a knife or a rolling pin to create a powder.

Preheat oven to 400 degrees F.

Place sliced Yukon potatoes in a large bowl and equally cover with olive oil.  In another small bowl, combine Panko breadcrumbs with garlic powder.  Add in powder of the chili.  Using a spatula, cover every piece with a good dose of the mixture.

Transfer potatoes to a large baking dish and cook for 30-40 minutes, or until done – for crispier fries, place under the broiler for 2 to 3 minutes.

Serve immediately with a dipping sauce or sour cream or keep refrigerated for up to 4 days.  Enjoy!