This potato wedge recipe is easy, spicy and a healthy alternative to French fries! They’re perfect alongside almost anything and great for parties and barbeques.
I love roasted potatoes. They’re so versatile. You can use up fresh herbs on them or throw in the dried stuff.
I’m usually pretty lazy and just use salt, rosemary and garlic powder, but I also like them with a kick, which is the version I’m sharing today.
After I made these homemade potato wedges for the first time, I made them again, but made 10x the amount for the spice mix so that I could have the mix handy whenever I’m craving potatoes. It really saves time!
Once you have the mix, you just cut up the potatoes (here’s how to cut potato wedges), add olive oil and the spices. Done!
I like to let these potato wedges sit for about 10 minutes after taking them out of the oven. They get a little softer, both inside and outside.
And the spices are a bit less intense then, which I like. I’ve made these for several parties and other people don’t seem to mind them at all when at room temperature.
They’re always one of the first items to go. The only thing kind of annoying about them is that I can’t make them quick enough.
They get eaten way faster than I can cup up the potatoes and roast them! Unfortunately, they’re not something you can cook ahead of time (however, you can cup up the potatoes, put them in a bowl and cover with water!). I think the aioli from this recipe would also go great with these wedges, and that can be made 1 week ahead of time → Awesome Dipping Sauces for Sweet Potato Fries (and Fry Recipe)
These potato wedges aren’t any good reheated, so eat them up while still warm or room temperature!
If this recipe sounds too spicy for you, try these roasted Greek potatoes! They’re one of my favorites.
Wondering what to pair them with? This pecan-crusted salmon is a winner!
Potato Wedge Recipe (naturally vegan, gluten-free)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 6 servings
Ingredients
- 2 1/2 pounds (1.13 kilos) potatoes (or 3 pounds for less spicy potatoes)
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder (or 2 garlic cloves, minced)
- 2 teaspoons dried parsley
- 1/2 teaspoon cayenne
- 1/2 teaspoon paprika
- 3/4 teaspoon salt (I like things salty and use more)
- 1/2 teaspoon black pepper
Directions
- Preheat the oven to 450 °F (230 °C). Pour the olive oil onto a rimmed cookie sheet. Add the spices and mix with the olive oil. Some people prefer to mix the oil, spices and potatoes in a bag but I prefer the other way as it doesn't dirty up a bag.
- Clean the potatoes and slice the potato into even wedges. Put the potatoes on the cookie sheet and use your hands to coat the potatoes with the olive oil mix.
- The baking time will vary depending on how big your wedges are. I usually bake mine for 20 minutes, take them out of the oven to flip them, and bake for another 10 – 15 minutes. If you want them crispier, bake them for a few minutes longer.
- Let sit for about 10 minutes before serving.
- Eat immediately or at room temperature.
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93 comments on “Potato Wedges Recipe (naturally vegan, gluten-free)” — Add one!
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The paprika adds the perfect kick! This are a new favorite with my family.
Woohoo! I’m glad to hear that. :) Thanks for your feedback!
It’s my lunchtime and these have my mouth watering! We love spicy food so these are right up our alley – YUM!
Hope you’ll get to try them out! :)
We are all potato heads in this fam. :) These look SUPER!
Haha. Same here! And thanks. :)
Tried the Spicy potato wedges and they were great! My dear wife felt they were to spicy hot so I may try them next time without Cayenne pepper?
I’m sorry for just now seeing your question! Yes, leaving out the cayenne pepper would help. :) Thanks for your comment!
how much do they weigh?
Sorry for just now seeing your question! How much does what weigh? The weights are listed in the recipe. :)
I absolutely love all of your recipes and I share them with my granddaughter who has been vegan for a few years. And I cook for a few people every month and they also love your recipes, I slightly make some changes to the recipes at times…..thank you so much.
You’re welcome for the recipes! I’m so glad that you love them and that you’ve been sharing them with your granddaughter. Thank you for that and for your comment! :)
Potato wedges are a favorite in our home! We make them at least once, sometimes twice, a week. Love the spices you used.
Same here! Definitely a favorite.
I am a potato-a-holic. This sounds perfect for satisfying my spud craving!
I hope you can try them!
Any idea how long and what temp to use in an air fryer? :) want to try this with sweet potatoes! thank you!!
I’m sorry for just now seeing your question! I’ve never used an air fryer and I’m pretty sure you might need to use different directions for sweet potatoes. I’d recommend finding a sweet potato recipe using the air fryer and then using this spice mix. :)
I LOVE homemade potato wedges! So much healthier than fast-food potato wedges and fries. I love that these are dairy free, too :)
Thanks so much! :)
I could eat potato wedges every day! These look delicious!
Hello – these look so tasty! Do you have a certain type of potato you usually use? I never know which ones to use for what!!
I actually don’t! I live in Germany and I don’t even know what kind of potatoes we have here. I know that we don’t have Russet potatoes but I think those would work fine!
I have used Yukon Gold with good results. Sweet potatoes are another option.