Spicy Oven Fried Potato Wedges
Crispy outside, fluffy inside—these spicy oven-fried potato wedges deliver restaurant-style crunch without deep-frying. A bold garlic-paprika-chili seasoning makes every bite pop.
Equipment
- Oven
- Large baking sheet
- Parchment paper or foil
- Large mixing bowl
- Sharp knife or wedge cutter
- Measuring spoons
- Tongs or spatula
- Cooling rack (optional, for extra crisp)
Ingredients
- 4 large red potatoes scrubbed and cut into wedges
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp cayenne pepper or less to taste
- 1 tsp salt
- 1/2 tsp black pepper
- fresh parsley optional garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
- Cut the potatoes into even wedges. For extra crispiness, soak the wedges in cold water for 30 minutes, then drain and pat very dry with paper towels.
- Add the wedges to a large bowl. Drizzle with olive oil, then sprinkle on garlic powder, smoked paprika, chili powder, cayenne, salt, and black pepper. Toss until every wedge is evenly coated.
- Spread wedges in a single layer on the baking sheet (don’t crowd or overlap). For extra airflow, place them on a rack set over the sheet if you have one.
- Bake for 35–40 minutes, flipping halfway through, until golden brown, crisp at the edges, and fork-tender.
- Let the wedges rest for 2 minutes to set the crust, then garnish with parsley if desired and serve hot with your favorite dipping sauce.
Notes
Crispiness tips: Don’t crowd the pan; use two sheets for a double batch. If wedges aren’t browning, move the pan to a higher rack for the last 10 minutes. Leftovers: Refrigerate up to 3 days; reheat at 400°F (204°C) for ~10 minutes to re-crisp (skip the microwave). Air fryer option: Cook at 400°F (204°C) in a single layer for 15–20 minutes, shaking halfway.
Nutrition
Calories: 380kcal | Protein: 5g | Saturated Fat: 3g | Sodium: 580mg