Potato Wedges with Sweet Chili Sauce Recipe

Name: Potato Wedges with Sweet Chili Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Larger Baking Potatoes; 3 Tablespoons Olive Oil, Or More As Needed; 4 cloves Garlic, Microplaned; 2 teaspoons Ground Coriander; 1 teaspoon Smoked Paprika; 1 teaspoon Sweet Paprika; Salt And Freshly Ground Black Pepper; 1/2 cups Water; 1/4 cups Rice Vinagar; 1/4 cups Granulated Sugar; 2 cloves Garlic, Minced; 1- 1/2 teaspoon Red Chili Flakes; 1- 1/2 teaspoon Cornstarch Dissolved In 2 Tablespoons Water

Servings: persons

2 pounds Larger Baking Potatoes
3 Tablespoons Olive Oil, Or More As Needed
4 cloves Garlic, Microplaned
2 teaspoons Ground Coriander
1 teaspoon Smoked Paprika
1 teaspoon Sweet Paprika
Salt And Freshly Ground Black Pepper
1/2 cups Water
1/4 cups Rice Vinagar
1/4 cups Granulated Sugar
2 cloves Garlic, Minced
1- 1/2 teaspoon Red Chili Flakes
1- 1/2 teaspoon Cornstarch Dissolved In 2 Tablespoons Water

1
Preheat oven to 200 degrees C (400 degrees F).
2
Clean potatoes very thoroughly, cut each potato into 6 to 8 wedges, depending on size.
3
Place potatoes in a large pot with cold water, bring everything to a boil, and cook for about 10 minutes.
4
They should be soft but shouldnt begin to disintegrate.
5
Drain and pat dry with kitchen paper.
6
Place in a roasting pan.
7
Mix together olive oil, garlic, ground coriander, smoked and sweet paprika until it forms a paste.
8
Add 1 more tablespoon oil necessary to get the right pasty consistency.
9
Pour over potatoes and rub all over with your hands.
10
Place in the oven for about 25 minutes or until potatoes are crisp, brown and cooked through.
11
Meanwhile, make the sweet chili sauce.
12
In a small saucepan, combine water, rice vinegar, sugar, garlic and chili flakes.
13
Bring to a boil and simmer for about 5 minutes, stirring often.
14
Dissolve cornstarch in water and whisk mixture into the boiling sauce, stirring continuously for 1 minute.
15
Turn of heat and let sauce cool down before serving.
16
Serve potatoes and sweet chili sauce with a salad on the side.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds Larger Baking Potatoes, 3 Tablespoons Olive Oil, Or More As Needed, 4 cloves Garlic, Microplaned, 2 teaspoons Ground Coriander, and more.

Yes, Potato Wedges with Sweet Chili Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato Wedges with Sweet Chili Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions