I love baked potato wedges in the oven combined with other vegetables. This dish can serve as a side or a light vegetarian dinner when combined with a raw green salad—which I often have. Potatoes are so versatile and are a comfort food to me. I have paired them with many different vegetables and seasoned them with various kinds of herbs.
I often make this dish when I bring home a lot of potatoes and carrots from my local farmers market—two vegetables that pair well together. Yukon potatoes are perfect because they easily become crispy on the outside and stay wonderfully soft on the inside when baked with olive oil in the oven.
You can’t go wrong with simple seasonings like rosemary, salt and adding flavor with garlic. But what makes this dish unique is the Jamaican style curry powder and the caraway fruits. The curry here is not that spicy since it is more of a mixture of turmeric, salt, and dehydrated onions. But it adds a lot of extra flavors that can also work for kids’ taste buds—my daughter does not like a lot of spicy food. So this curry is probably very mild by Jamaican standards.
Caraway fruits are probably best known for its added flavor in rye bread or certain desserts. I even have tasted it in certain cheeses and, of course, sauerkraut. But it is also surprisingly tasty when used with potatoes, especially combined with root or bulb vegetables like carrots and garlic. Dried caraway look like seeds, but are dried fruits and is part of the parsley family. I even use it in my kitchen in certain stews and soups. It gives a warm and earthy flavor—almost fennel or anise-like, but much milder and sweeter. It is known for stimulating digestion.
The overall taste of this dish is earthy, warm, sweet and mildly peppery. Enjoy!