Potato Wedges with Coriander, Fennel and Orange Zest
Crispy roasted potato wedges seasoned with toasted coriander and fennel seeds, bright orange zest, and a touch of garlic. This North African–inspired side dish is aromatic and complex—equally at home alongside grilled meats or as part of a mezze spread.
Steps
Before you start
- Preheat oven to 425°F (220°C)
- Use a zester or fine microplane to zest the orange before cutting it in half
- Pat potatoes completely dry after washing to ensure crispness
Toast the spices
- Place the coriander seeds and fennel seeds in a small dry skillet over medium heat.
- Toast, stirring frequently, for 2–3 minutes until fragrant and lightly darkened.
- Transfer to a small bowl and let cool for 1 minute, then crush coarsely using the back of a spoon or a mortar and pestle.
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Ready when: Seeds are fragrant and have darkened slightly
Tip: Toasting releases the oils in the seeds and deepens their flavor. Don't skip this step.
Cut and dry the potatoes
- Scrub the russet potatoes under cold water and pat thoroughly dry with paper towels.
- Cut each potato lengthwise into quarters, then cut each quarter in half lengthwise to create 1-inch-thick wedges.
- Pat the wedges dry again with fresh paper towels—moisture on the surface prevents browning.
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Ready when: Potatoes are cut and completely dry
Tip: Drying the potatoes thoroughly is the key to crispy, golden edges. Don't skip this step even though it seems tedious.
Season the wedges
- In a large bowl, combine the olive oil, crushed toasted coriander and fennel seeds, minced garlic, orange zest, kosher salt, and black pepper.
- Add the potato wedges and toss until every piece is evenly coated with the oil and spice mixture, using your hands to ensure good coverage.
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Ready when: All wedges are evenly coated with the spiced oil
Tip: Coating your hands lightly with oil before tossing helps you distribute the spices evenly without leaving dry spots.
Arrange and roastOven 425°F / 220°C
- Spread the seasoned potato wedges in a single layer on a large rimmed baking sheet, skin-side down where possible.
- Roast at 425°F (220°C) for 28–32 minutes, stirring once halfway through, until the cut edges are golden brown and crispy and the flesh is tender when pierced with a fork.
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Ready when: Edges are deep golden brown, flesh is tender when pierced
Tip: Don't crowd the pan. If your baking sheet is small, use two sheets or work in batches. Overcrowding steams the potatoes instead of roasting them.
Finish and serve
- Transfer the roasted wedges to a serving platter.
- Taste one to check seasoning and add a pinch more salt or pepper if needed.
- Serve hot or warm.
Good to know
Tips
- The key to crispy potato wedges is drying them completely before oiling and roasting them at a high temperature. Moisture on the surface creates steam and prevents browning.
- Toasting whole coriander and fennel seeds before crushing them makes an enormous difference in depth of flavor compared to using pre-ground spices. The warm, toasted aroma lifts the entire dish.
- Orange zest should be added after toasting to preserve its bright flavor and prevent it from becoming harsh. Never toast citrus zest.
- If you like extra crispness, toss the wedges one more time halfway through roasting. If you prefer them softer inside with gentler browning, use 400°F (200°C) and add 2–3 minutes to the cooking time.
Storage & reheating
Store cooled wedges in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 375°F (190°C) oven for 8–10 minutes until warmed and edges are crisp again. Not suitable for freezing.
Substitutions
- coriander seeds → ground coriander. Use ½ teaspoon (1 g) ground coriander in place of the whole seeds. Skip the toasting step and add it to the oil mixture instead. Ground spice is less aromatic but convenient.
- fennel seeds → caraway seeds or anise seeds. Caraway adds earthiness; anise stays licorice-forward. Use the same amount. The flavor profile will shift but remain deeply aromatic.
- orange zest → lemon zest. Lemon brings brighter acidity where orange offers warmth. Use the same amount (about 1 tablespoon zest).
- russet potatoes → Yukon Gold potatoes. Yukon Golds are slightly waxy and won't crisp quite as much on the outside, but they cook a bit faster and are naturally buttery. Check for doneness at 25 minutes.
