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Spice-Roasted Potato Wedges
Our best potato wedge recipe turns out crispy, spicy oven-baked spuds. They're ridiculously easy to make for a weeknight side dish or game-day appetizer spread.
👥 4 Servings🔥 Cook: 5 min👤 Jenny Rosenstrach📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat oven to 450°. Toss 3 russet potatoes (about 1½ lb.), unpeeled, each cut lengthwise into 8 wedges, ¼ cup extra-virgin olive oil, ½ tsp. paprika, ¼ tsp. garlic powder, and ⅛–¼ tsp. cayenne pepper on a large, foil-lined rimmed baking sheet to evenly coat; season potatoes with kosher salt and freshly ground black pepper.
russet potatoes (about 1½ lb.), unpeeled, each cut lengthwise into 8 wedges3Kosher salt and freshly ground black pepper
2
Roast, turning once, until wedges are golden brown and crisp, 25–⏱️ 30 minutes. Editor’s note: This recipe for potato wedges was first printed in our March 2013 issue. Head this way for more great Super Bowl snacks →
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