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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This is a great recipe for us since we enjoy the “heat”!! One thing I did differently in prep was put the dry ingredients and oil in a gallon zip-lock bag and mixed it up. Then, I dumped in my wedges to coat and let them sit for a while and plopped them out on my foil lined cookie sheet. No mess on my hands!!
Sounds like a good change! I’d probably do the same Ziplocs weren’t a small fortune in Germany. ;) So happy that you liked the potatoes and thanks so much for the feedback and the rating!
This recipe sounds so good, I am going to make them right now!!!!! Thanks for the picture, the potato’s look so tasty!!! Ill let you know how my potato’s turned out!
Thanks, Hope! I hope that you liked them! :)
I made these for dinner the other night, they were great! I didn’t have the parsley, so I left that out. They had great flavor, with just a little kick! Even my 8 year old, who doesn’t like spice ate a ton of them!
Yay! I’m so happy that you liked them. Thanks so much for the feedback. :) And just a little kick?! Alex and I must be pansies. ;)
I absolutely DISAGREE :D with you saying these are NO GOOD reheated!! In the morning I cut them up (the leftovers) and I throw them in a skillet with a bit of butter and cook them until they're golden delicious!! Sometimes I mix them with Scrambled eggs, or crack fried eggs on top… :D Potatoes are so versatile!
I am going to make some of these tonight now :D
Haha. I'm happy you liked them! And even reheated! Sorry for the slow reply. I'm a bit behind with just about everything. Anyway, thanks for the tip and the feedback! I really appreciate it. :)
Dwaun – Aww, that's sweet. I hope your future woman loves them. :)
Spicy Potato wedges is what I will make sometimes,
Eventually. I can date a woman, who would make that with me and fall right in love.
Anon – Thanks for your tip! I'm happy you enjoy the potatoes. I have some lemon, rosemary and garlic potato wedges in the oven but now I'm wishing I would have made these. They're so yummy! Thanks again for the feedback. :)
Make these all the time – red potatoes work too. I usually mix the oil and spices in a plastic bag and then add the potatoes – not so messy! Just toss the bag after you put on cookie sheet!
Aww, that's sweet. :) Thanks for the feedback! I'm happy to hear that someone liked them.
These are delicious! Made them several times, my girlfriend loves me more each time :)
Let me know how they turned out! I hope you're enjoying them. :)
I'm making this. The potatoes are in the oven right now. I hope I'm making it the right way so it would turn out delicious. Thanks for sharing this :)
I haven't had a decent potato wedge in ages! I love how yours have a spicy kick and a crispy around the edges =)
You're welcome! I hope you like them if you get around to making them. :)
These sound lovely! I love trying new potato recipes. Thanks!
Thanks Regan! I took a look at your page (also lovely!) and I don't think you have too many whole grain posts at all. And you definitely offer a lot of variety! I will check out the new site. Thanks for letting me know and for stopping by. :)
Just found your blog from Caroline's and it's lovely! I've been a threat to post a "tad" too many "Whole Grain" posts lately myself… so thanks for the reminder & potato inspiration.
FYI… we just launched a new food photo sharing site at http://www.healthyaperture.com. I'm sure the editorial team would be honored if you submitted some of your pics. There are a lot of lovely ones on here!
Becca – Me too! Potato wedges ruined fries for me. I'm just not interested in them unless there's nothing else to eat.
Miryam – What do you eat? Spanish food? I don't think of these wedges as being good for Thanksgiving, but if you like spicy at Thanksgiving, then why not! :)
So simple and so good…this could be a good contender for a side dish for thanksgiving given the fact that we don't do turkey :-)
They look really yummy!
I love, love, love potato wedges. I would take them over fries any day of the week, any month of the year. These particular ones look very delicious.