Sorghum and Chili Roasted Potato Wedges


Tender with a sweet and spicy glaze, these potatoes will be a frequent visitor at our table throughout the fall.

Sorghum and Chili Roasted Potato Wedges
Serves: 4-6 servings
  • 3 tablespoons olive oil
  • 2 tablespoons sorghum syrup
  • 1 tablespoon apple cider vinegar
  • 1½ teaspoons kosher salt
  • 1 teaspoon stone-ground mustard
  • 1 teaspoon chili powder
  • 3 medium russet potatoes, cut into wedges
  • 1 small jalapeño pepper, sliced
  • Garnish: sorghum syrup, coarse sea salt
  1. Preheat oven to 425°.
  2. In a large bowl, whisk together oil, sorghum syrup, vinegar, salt, mustard, and chili powder until combined. Stir in potatoes and jalapeño until coated. Place in an even layer on a cast-iron baking sheet.
  3. Bake until tender, about 30 minutes, stirring halfway through. Garnish with sorghum syrup and sea salt, if desired.