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spicy potato wedges are looking crispy and golden brown served with dipping sauce.
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Spicy Potato Wedges

These spicy potato wedges are crispy, golden, and oven-baked with bold seasoning. An easy steakhouse-style side dish ready with simple ingredients.
Prep Time10 minutes
Cook Time30 minutes
Soaking Time30 minutes
Total Time1 hour 10 minutes
Course: Appetizer, Side Dish
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 Servings
Calories: 282kcal
Author: Sujatha Muralidhar

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

Calories: 282kcal | Carbohydrates: 43g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 310mg | Potassium: 992mg | Fiber: 6g | Sugar: 2g | Vitamin A: 432IU | Vitamin C: 45mg | Calcium: 33mg | Iron: 2mg
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