Crispy-edged kūmara wedges with smoked paprika, finished with Hot Honey and flaky salt.
Serves: 4 as a side | Prep: 10 min | Cook: 35 min
Ingredients
- 1 kg kūmara, scrubbed and cut into wedges
- 1 tbsp cornflour
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Salt
- 2 tbsp The Flavorsmith Hot Honey
- Flaky sea salt and chopped parsley, to serve
Method
- Heat the oven to 220°C and line two trays with baking paper.
- Toss the wedges with the cornflour first, then the oil, paprika, garlic powder and salt.
- Spread out in one layer with space between them. Roast 30–35 minutes, turning once, until crisp at the edges.
- Drizzle with Hot Honey, then finish with flaky salt and parsley.
Chef's tip: The light dusting of cornflour is what gives kūmara a crisp edge instead of going soft.