This great potato appetizer or snack is very easy to make and full of flavor! Baked in the oven, they are sprinkled several times with a spicy rub and served hot. Though the recipe is fantastic and unique with the list of spices in the card, you can adjust a few of them to what you have or like.
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Unique potato wedges
We all love potato recipes, don't we?
I particularly like potato wedges with skin on. These are super crispy and fast, are ready in less than an hour, and they are versatile when it comes to the spices you use and the occasions to eat them.
Similar to these baked parmesan potatoes, they are great for game day, as a side dish for garlic steak, for chilly nights or summer barbecues, you get the drift. They're always a great idea.
- Pam ⭐️⭐️⭐️⭐️⭐️
These are so delicious! The spice rub is amazing, and I use it on all sorts of vegetables and even on chicken!
- Demeter ⭐️⭐️⭐️⭐️⭐️
So easy to snack on while watching the game. It's definitely hard to stop going for another once you start eating them. Loved the rub!
Testing notes
What potatoes should you use? I love russet potatoes, the classic ones available year-round. They hold well after baking, have a creamy interior, and you can easily choose same-sized ones, which makes for wedges that bake more evenly. But any type of potato can be used. Even small potatoes, like the ones I use for the Peruvian potato salad.
Start with clean, dried, even-sized potatoes. Try to cut wedges that are roughly the same size so they bake uniformly. But don't obsess over it. Some baked pieces will be crispier, and some creamier.
Dry the potato wedges before baking: this helps with crispiness (and also goes for French fries). I use paper towels, but you can also use clean kitchen towels.
Use a small amount of spice mix at first. You can always add more, but not subtract.
Cutting the potatoes
Cut even-sized (if possible) potatoes in half:
- Cut each half down the middle again, and each of those parts in half again. You will have 4 wedges.
- Or cut each half into 3 wedges, which means cutting diagonally from the middle at a 45º angle for the first wedge. And in half the piece of potato that is left. You will have 6 wedges.
Spice mix or rub
Don't be put off by the number of spices in this wonderful mix! It can be adjusted to what your preference is. Don't have fennel seeds or don't like turmeric? Skip them. Take it as a guide.
The spice rub is very easy to make; simply mix all ingredients in a jar or a bowl.
Make ahead: I double or triple the recipe below and keep it in a tightly sealed jar to use at all times. Sometimes my pasta gets a sprinkle, too.
Preparing the potatoes
Pat the wedges dry after cutting them.
I line the baking pan with a piece of aluminum foil or parchment paper (I like the slippery one, not the matte one, for this) for a faster clean-up afterward; just remove the wedges with a spatula and throw away the paper.
So, get ready to love this recipe. It will come in handy during the year because it really goes with any season, any time you crave something salty and spicy.
Baked potatoes are fantastic, especially if they're spicy and easy to make.
Make the spice rub ahead and also use it with sweet potatoes, squash (love it!) or even with pasta or steak. Many possibilities await you.
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Spicy Baked Potato Wedges (with spiced salt mix)
Ingredients
For the spice mix:
- ⅓ cup medium coarse salt
- 1 teaspoon dried garlic, you can use minced fresh garlic, but sprinkle before serving it and don't add it to the jar if you're keeping some spiced salt for later
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon turmeric
- 1 teaspoon black pepper
- ½ teaspoon dried mustard powder
- ½ teaspoon fennel seeds
- ½ teaspoon celery seeds
- ½ teaspoon dried onion powder
For the potatoes:
- 3 tablespoons olive oil, aproximate amount
- 3 tablespoons unsalted butter, melted
- 2 pounds medium potatoes, scrubbed and dried, with skin, see Notes below
Instructions
- Mix ⅓ cup medium coarse salt, 1 teaspoon dried garlic, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1 teaspoon turmeric, 1 teaspoon black pepper, ½ teaspoon dried mustard powder, ½ teaspoon fennel seeds, ½ teaspoon celery seedsand ½ teaspoon dried onion powder in an airtight glass jar. Shake to mix well. You can also mix the spices in a small bowl and transfer to the jar.
- Preheat oven to 180ºC (350ºF).
- Put aluminum foil in an oven tray (it makes it easier to clean up afterward).
- Cut washed and dried 2 pounds medium potatoes in half, and then each half in thirds or fourths, depending on how big you want the wedges. Put them in a bowl.
- Add 3 tablespoons unsalted butter, melted, and 3 tablespoons olive oil to the potatoes and mix a bit to coat the wedges. Or do this directly on the aluminum paper, careful not to tear it. You can use more oil if you feel it's not enough.
- Bake for 30-40 minutes, or until they are tender inside and golden outside.
- Sprinkle a few tablespoons of the spice mixture, stir to coat the wedges lightly and return to the oven for 5 more minutes, until they are crunchy and golden.
- Serve immediately with another sprinkling of spiced salt.
Aline says
Potatoes are my absolute favorite thing!!! And this is definitely my new favorite recipe!! So delicious!!
Candice says
I am going to be whipping up these snack potatoes real often - that spice combo is fantastic, they cook up perfectly, and they're so easy! Such a great recipe.
Tammy says
Homemade fries are always the best! Love your spice mix for these...sounds like the perfect side!
Cathleen @ A Taste of Madness says
You can't go wrong with potato wedges! Love that you added turmeric. Bookmarking to make later!!
Danielle says
My favorite entertainer to make when someone comes over. Easy to grab, super delicious and very quick to make - just perfect. And great tips on the spice mixture - thank you!
Pam says
These are so delicious! The spice rub is amazing and I use it on all sorts of vegetables and even on chicken!
Veronika says
Love potato wedges and make them every week. Also, I like the spices you used in this recipe and will try it next time I make it!)
Kelly Anthony says
I love potatoes cooked any way but I really like them crispy just like these spicy baked potato wedges. They look perfectly cooked and seasoned.
Amanda says
Oh, I love all the spices on these potatoes, and they're so easy for a convenient weeknight side dish. This is definitely going on the rotation!
Demeter says
So easy to snack on while watching the game. It's definitely hard to stop going for another once you start eating them. Loved the rub!
Neha says
These potato wedges look so good! I am loving the idea of sprinkling fennel and turmeric on them.
Beth says
We loved the spice rub on these spicy potatoes! I served them with a simple baked chicken and a vege and it was an easy delicious dinner!
Julie says
Great recipe! Everyone loves them. Very Tasty!
Gloria says
This is one of my favourite ways to prepare potatoes. The perfect side to so many dishes. You can spice them up jsut the way you like. I always love having leftovers too...makes the perfect snack.
Bethany says
I love making homemade fries! And these look amazing with how thick they are!
Paula Montenegro says
Thanks Bethany!
Liz says
I've just started making potato wedges again---I kind of wing the spices, so having an actual recipe is just what I need. They look amazing!!