Rinse potatoes and sweet potatoes and cut them into finger thick wedges. Cook the potatoes in salted boiling water for 10 minutes.
Heat the oven to high heat and cover a big baking dish with baking paper.
After 10 minutes of boiling, drain the vegetables and put them back in the cooking pot. Add all of the spices and the olive oil and carefully stir until the vegetables are covered with oil and spices.
Transfer them into the baking dish and bake for half an hour (depends how thick the wedges are). Serve hot with mayonnaise and ketchup or as a side to a fish dish.