Crispy, spicy & delicious! Those three words really sum up these potato wedges.
In our house, potatoes are a go to staple as a side dish whenever I can't think of anything else. What I love about potatoes for my family, is that every one likes them. That simple. When you are feeding a family and have certain picky ones, it is great when everyone eats what you put on the table. I always call that a success and feel rewarded when I see clean plates. Simple pleasures..ha!
When I made these last Saturday in place of the Country Fries, the kids were initially disappointed with their visions of the golden fries shattered. That changed after the first bite, so these will be making a regular feature in our house.
Note: If you have the time, it is always better to soak your potatoes before roasting them. They will be crispier on the outside. Just a half an hour in cold water will really change the crispiness of the wedges. It isn't essential, just if there it time on hand to do so.
When you want take out style food at home, this is what you need! They were are huge hit in our house. The kids said they were just a good as french fries. That never happens.
You could just as easily keep the skin on when making these. In fact, I think it would be great. I peeled them, only because the picky ones in my house prefer them that way.
Spiced Potato Wedges
Serves 2 / Prep time: 10 minutes / Cook time: 40 minutes
4-5 Good sized potatoes, peeled, washed and cut into wedges
1 Teaspoon paprika
1 Teaspoon garlic powder
1/2 Teaspoon onion powder
1/2 Teaspoon dried oregano
1 Teaspoon sea salt
1/2 Teaspoon fresh ground black pepper
1 Tablespoon olive oil
Preheat oven to 350 degrees F and have ready a large baking tray.
In a small bowl, combine the paprika, garlic powder, onion powder, dried oregano, salt and pepper. Mix well. I like to use my fingers to really mix the spices into each other. A mortar and pestle would also work really well.
Put the potatoes in a large bowl and toss over the seasoning. Using your hands mix it up really well to coat the potatoes completely. Tip the potatoes onto your baking tray and drizzle with olive oil. Cook for about 20 minutes and then flip the potato wedges. Return to oven for a further 20 minutes or until crisp, golden and cooked through. Serve immediately.
Click the downloadable link below to print recipe!
Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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