Crispy and flavorful on the outside, tender and delicate on the inside–these oven roasted potato wedges are cooked to perfection to make a delicious and simple dish.
I have yet to meet someone that doesn’t like a good potato wedge. As a kid, wedges were my favorite way to eat potatoes. I loved the fact that you really get to taste more of the potato flavor in a wedge than your average french fry.
Although there are a plethora of frozen or fast food options to pick up potato wedges, I think you’ll be pleasantly surprised to discover just how simple they are to make at home.
Here’s the recipe:
Oven Roasted Potato Wedges
- 3 large potatoes
- 2 T olive oil
- salt & pepper (to taste)
- parsley (optional garnish)
Pre-heat the oven to 375F and line a baking sheet with parchment paper.
Thoroughly wash the potatoes and then pat them dry.
Slice them into thick wedges and place them on the parchment lined baking sheet.
Drizzle them with olive oil and season with salt and pepper. Toss the potato wedges to liberally coat them.
Then place them in the oven to roast for about 45 minutes, flipping them over on the other side halfway along the way.
Plate the potato wedges and garnish with parsley. Serve with your favorite dipping sauce and enjoy!
Crispy on the outside, soft and delicate on the inside, these spiced roasted potatoes are so delicious and full of flavor!
Ten is the magic number for these potatoes. A blend of some of my favorite spices, these potatoes pack a punch! Roasted to perfection with a drizzle of olive oil, they are crispy and so delicious!
Don’t have 10 spices? No problem. You can customize this recipe to the spices you do have and the spices you like. Make this recipe your own and enjoy the fruits of your labor. Well done! Your hard work will pay off!
Check out this video below to see how I prepare them.
Spiced Roasted Potatoes
- 1 TBSP cumin
- 1 TBSP cilantro
- 1 TSP oregano
- 1 TBSP curry powder
- 1 TBSP salt
- 1/2 TBSP black pepper
- 1/2 TBSP red pepper flakes
- 1 TBSP garlic powder
- 1 TBSP curry powder
- 1 TBSP tumeric
- 3 scallions (sliced)
- 2 large potatoes (peeled and diced)
- 2-3 TBSP olive oil
- fresh parsley (optional: garnish)
- yogurt or sour cream (optional: garnish)
Clean the potatoes and the scallions.
Peel the skin off the potatoes and dice into small chunks. Rinse thoroughly, pat dry and place in a large bowl.
Slice the scallion into thin pieces and add it to the bowl with the potatoes.
Add all of the spices into the bowl with the potatoes and scallions. Then drizzle with olive oil.
Stir everything together until the potatoes are thoroughly coated with the spice mixture.
Place the potatoes evenly on a parchment lined baking sheet.
Bake for about 40 minutes or until golden brown, turning the potatoes halfway through.
Serve with a garnish of fresh parsley and dollop of thick yogurt or sour cream.