These Spicy Potato Wedges are oven-baked, with a crispy, golden crust and a soft, fluffy inside. These are steakhouse-style wedges, generously seasoned with paprika, pepper, onion, and garlic powder.
A Quick Look At The Recipe
- Time & Yield: Prep: 15 minutes, Soak: 30 minutes, Bake: 35 minutes.
- Yield: Serves 4.
- Spice Level: Medium 🌶️🌶️ (easy to adjust).
- Difficulty: Easy.
- Dietary Info: Vegetarian, Dairy-Free, Gluten-Free.
- Why You'll Love It: Crispy, golden steakhouse-style wedges with bold smoky spice and a fluffy inside, made with simple pantry ingredients.
As someone who mainly visits steakhouses for the potato wedges, I'm happy to share my favorite bite-sized side(you should also try my spicy roasted potatoes).
These spicy potato wedges are perfectly baked in the oven and are great to serve with grilled meat, along with simple sauces like Sriracha aioli.
The recipe is super easy to make. All you need is a few simple ingredients. Simply cut the potatoes, coat them with our homemade seasoning, and roast until crispy (you can also use an air fryer; instructions are in the FAQ section).
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Ingredients Notes & Substitutions
Each ingredient plays a role in building that classic steakhouse flavor and crunchy texture. For the detailed measurements, check the recipe card below.
- Potatoes: Use russet potatoes or golden Yukon potatoes. Russet potatoes give off a more restaurant-style feel. You can also use Yukon Gold potatoes for a buttery texture.
- Oil: I have used olive oil; however, feel free to use avocado oil, vegetable oil, or grapeseed oil.
- Seasonings: I use my most reliable blend, with carefully balanced proportions of smoked paprika, cayenne pepper, optional garlic powder, and chili powder, finished with plenty of ground black pepper for a robust, earthy flavor.
- Cornstarch: This helps the seasoning cling evenly to the wedges and also crisps the outer layer. You can also swap it with tapioca flour if needed.
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How To Make Spicy Potato Wedges
- Step 1. Cut each potato in half lengthwise, then cut each half into 4 wedges. Place the wedges in a bowl of cold water and soak for 30 minutes to remove excess starch.
- Step 2. Drain the potatoes and dry them well with a kitchen towel or paper towels.
- Step 3. In a large bowl, mix olive oil, cornstarch, smoked paprika, cayenne pepper, garlic powder, chili powder, salt, and black pepper.
- Step 4. Combine them well.
- Step 5. Add the wedges and toss until coated.
- Step 6. Preheat the oven to 425°F. Line a baking sheet with parchment paper and place the wedges in a single layer. Bake for 30 minutes, flipping halfway through, until golden brown and crispy. Sprinkle with parsley or extra sea salt before serving.
♨️How To Adjust The Heat Level
These spicy potato wedges have a medium level of heat; you can easily adjust the recipe to suit your heat preference.
- For a milder, family-friendly batch, I suggest skipping the cayenne and chili powder entirely from this spicy potato wedges recipe. Instead, double the smoked paprika. You'll still get that gorgeous "burnt orange" color and a deep, woodsy flavor.
- For that Classic Steakhouse Kick: Stick to the measurements in the recipe card.
- For the Heat Seekers: Increase the cayenne and chili powder up to a full teaspoon each. Or drizzle a few teaspoons of your favorite vinegar-based hot sauce over the wedges just before serving.
How To Store The Leftovers
Store the leftover overbaked spicy potato wedges in the refrigerator for about three days or in the freezer for up to three months.
To reheat, preheat the oven to 400°F and warm them for about 10 minutes, until they turn crispy again.
Expert Tips From PepperBowl's Kitchen
- Soak the potatoes for about 30 minutes. This step is very important for getting that crispy texture.
- After soaking the potatoes, thoroughly pat them. These steps are crucial, as any leftover moisture will cause the wedges to steam in the oven, leaving them soggy instead of crisp.
- If you feel the wedges look a little dry, you can lightly spray them with cooking spray for a crispier exterior.
- Always use a baking sheet lined with parchment paper for easy cleanup.
Spicy Potato Wedges: Frequently Asked Questions
You can serve these spicy potato wedges with burgers, sandwiches, or grilled chicken for dinner. They are also great enjoyed with a dipping sauce, perfect finger food for sharing.
Yes, you can prep them ahead of time. Cut the potatoes into wedges and refrigerate them in cold water for up to 24 hours. When ready to cook, drain, dry well, coat with seasoning and cornstarch, then roast as directed.
Heat oil in a deep fryer to 350°F. Carefully add the seasoned potato wedges in small batches and fry for 4 minutes, or until golden brown and crispy. Remove with a slotted spoon and place on paper towels to drain the excess oil.
Preheat the air fryer to 380°F. After coating the potato wedges with oil and seasoning, arrange them in a single layer in the basket. Cook for 15-20 minutes, shaking the basket halfway through, until the wedges are golden and crispy.
📖 Recipe
Spicy Potato Wedges
Ingredients
- 2 lbs potatoes Russet or Yukon, scrubbed, and cut into 8 wedges each
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper adjust to taste
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon Salt to taste
- 1 teaspoon ground black pepper
- 1 tablespoon cornstarch
Instructions
Prepare the Potatoes
- Cut each potato in half lengthwise, then slice each half into 3 or 4 wedges(depending on the thickness of the potatoes).
- Place the wedges in a bowl of cold water and soak for at least 30 minutes to remove excess starch.
Dry the Potatoes Well
- Drain the potatoes and pat them completely dry with a kitchen towel or paper towels, for the maximum crispyness.
Season the Wedges
- In a large bowl, mix the olive oil, cornstarch, smoked paprika, cayenne pepper, garlic powder, chili powder, salt, and black pepper.
- Add the potato wedges and toss until evenly coated.
Arrange for Roasting
- Preheat the oven to 425°F. Line a baking sheet with parchment paper and arrange the wedges in a single layer, skin-side down. Leave space between them so that each wedge roasts perfectlu.
Bake
- Roast for 30 minutes, flipping the wedges halfway through, until golden brown and crispy on the edges.
Serve
- Sprinkle with fresh parsley or a pinch of sea salt while still hot. Serve immediately.
Notes
- Soaking is important. Soaking the potato wedges in cold water removes excess starch and helps them bake up crisp.
- Dry the potatoes well. After soaking, pat the wedges completely dry. Any moisture left on the potatoes soggy.
- Don't crowd the pan. Arrange the wedges in a single layer with space between them.
- Adjust the heat easily. For milder wedges, skip the cayenne and chili powder and add a little extra smoked paprika. For extra heat, increase the cayenne or chili powder to taste.
- Reheating leftovers. Store leftovers in the refrigerator for up to 3 days. Reheat in a 400°F oven for about 10 minutes to bring back the crisp texture.
Nutrition
Additional Info
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