matchbox wrote:hey wow i didn't know that, thanks ali. can i ask what kinda spices you used?
I used Mexican spice (pre-mixed in a jar), freshly ground black pepper and Herbamare (a herb and vegetable salt mix you can get at health food stores and supermarkets).
Just a caution: don't use too much corn flour. Just enough for it to stick to the potatoes and make a kind of batter with the potato juices. The wedges that had too much flour ended up a bit 'cakey'.