Spicy Potato Wedges
Deeply golden, oven-roasted potatoes coated in a fiery spicy mix.
Nutrition per 100g
Ingredients
- 6piece Potatoes
- 35ml Vegetable oil
- 8g Salt
- 6g Smoked paprika
- 2g Chili powder
- 2g Black pepper
- 2g Dried rosemary
Method
Preheat the oven to 220°C.
Thoroughly scrub the potatoes and pat-dry. Cut each potato in half lengthwise, and then cut each half into 3-4 even-sized wedges.
Place the wedges in a large bowl and toss with vegetable oil.
In another small bowl, combine salt and spices. Sprinkle over the wedges and toss once more until evenly coated.
Arrange the wedges cut-side down on the sheet with small gaps between them, around 2 cm.
Roast at 220°C for about 30 minutes until the underside develops a deeply golden. Flip them carefully using a spatula or tongs and roast for another 10-15 minutes until both sides are crisp and browned.
For extra crunchiness, convection mode may be applied for the final 5 minutes (optional).
Serve potato wedges straight out of the oven. They pair well with garlicky sour cream sauce, or any dipping sauce you like.
Storage
At room temperature: Keep for up to 2 hours. Do not cover while hot, as the steam will soften the crust.
In the refrigerator: Once completely cooled, store in an airtight container for up to 3 days.
In the Freezer: Store in a freezer bag for up to 1 month.
To reheat, place the frozen potatoes directly into a hot oven 200°C for 10-15 minutes.
Notes
Laying the wedges cut‑side down helps build a deeper crust, since the heat comes directly from the hot baking sheet. Flipping them halfway through ensures both sides brown evenly. While skin‑side down wedges will crisp too, but the crust remains more delicate. Keep an eye on the edges, they tend to roast faster and may dry out before the centers are fully tender.
