Crispy Potato Wedges with Spanish Style Picadillo | Potato Recipes
Ground Turkey, Smoked Paprika, Tomatoes, Olives and Garlic, cooked with Olive Oil and served over a bed of crispy oven roasted potato wedges.
Ingredients
- 2.2 pounds (1kg) Red Potatoes cut into wedges
- As Needed Olive Oil Spray
- 1-1/2 teaspoons (2g) Sea Salt
- 1 tablespoon Olive Oil
- 1 pound (453.6g) Lean Ground Turkey
- 1 cup (150g) Yellow Onions, chopped
- 3 cloves (15g) Garlic, sliced thin
- 10 ounces (300ml) Tomato Puree
- 3 tablespoons (15g) Smoked Paprika
- 2 cups (480ml) Chicken Stock
- ½ tablespoon (5g) Ground Cumin
- 1 teaspoon (3g) Ground Coriander
- ½ teaspoon (1g) Ground Cinnamon
- ¼ cup (60g) Raisins
- ½ cup (80g) Spanish Olives, sliced
- 1 teaspoon (4g) Sea Salt
- ½ teaspoon (2g) Cayenne Pepper
- 1 teaspoon (3g) Ground Black Pepper
- ¼ cup (13g) Chives, chopped fine
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