1 tsp ground Sichuan peppercorns
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp sweet smoked paprika
1 tsp sea salt
4 large potatoes, scrubbed and cut into wedges
3 tbsp olive oil
Preparation
Preheat the oven to 200C
Mix the spices and salt together in a bowl with the olive oil, then add the potatoes and toss well to coat thoroughly.
Tip out onto a flat oven tray and roast for 30 minutes, turning half way through, until the wedges are golden-brown, crunchy around the edges but tender when pierced with a knife.
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