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.
Originally published February 2017, this post has been updated with images and text to serve you better. The recipe remains the same.
We all love potato recipes, don't we?
I particularly like potato wedges with skin on. Super crispy and fast, they are ready in less than an hour and I can easily make a meal out of them.
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.
What potatoes should you use?
I love russet potatoes, the classic ones available year-round (image below). I can choose even-sized ones, hold well after baking and they have a creamy interior.
But any type of potato can be used. Even small potatoes, like the ones I use for the Peruvian potato salad.
Cutting the potatoes
It's very easy. Start with clean, dried, even-sized potatoes (image above).
Cut them in half and then each half. You now have 2 pieces:
- Cut each half down the middle again and each of those parts in half again. You will have 4 wedges.
- Or cut each half in 3 wedges, which means cutting diagonally from the middle at a 45º the first wedge. And in half the piece of potato that is left. You will have 6 wedges (image above).
Try to cut wedges that are roughly of the same size so they bake uniformly. But don't obsess over it. Some baked pieces will be crispier and some creamier.
Preparing the potatoes
After cutting the wedges, dry them (I use a paper towel). It will aid in the crispiness when baking.
- Foil: I use a piece of aluminum foil (image above) or parchment paper (the slippery one, not the matte) for a faster clean-up afterward since I remove the wedges and throw away the paper.
Spice mixture or rub
Don't be put off by the number of spices in this wonderful mix! You can see them all in the image above. That said, it can be adjusted to what your preference is.
For example, don't use the seeds if you don't have them, or another spice that might not be your jam. Take it as a guide.
It's very easy to make, simply mix all ingredients in a jar or a bowl.
- Make ahead: I make 3 or 4 times the recipe below and keep it in a tightly sealed jar to use at all times. Sometimes my pasta gets a sprinkle too.
So, get ready to love this recipe. It will come handy during the year because it really goes with any season, any time you crave something salty and spicy.
Baked potatoes are the bomb, 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.
Related recipes you might like:
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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:
- A few tablespoons olive oil
- A few tablespoons butter, melted
- 2 pounds medium potatoes, scrubbed and dried, with skin (see Notes below)
- Mix all ingredients for the spice mix in a jar.
- Preheat oven to 180ºC / 350ºF.
- Put aluminum foil in an oven tray (it makes it easier to clean up afterwards).
- Cut washed and dried 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 melted butter and oil to the potatoes and mix a bit to coat the wedges. Or do this directly in the aluminum paper, careful not to tear it.
- Bake for 30-40 minutes, or until they are tender inside and golden outside.
- Add a few tablespoons of the spice mixture and return to the oven for 5 more minutes, until they are crunchy and golden.
- Serve immediately with more spice salt if you want to.
Potatoes: use potatoes that are similar in size so the wedges bake uniformly. What you want to look for is them being roughly the same height. I use russett because they are creamy, hold their shape well and are easily available, but any type of potato you like for making fries will work.
Spices: don't be put off by the number of spices in this wonderful mix! It can be adjusted to what your preference is. For example, don't use the seeds if you don't have them, or another spice that might not be your jam. Take it as a guide.
- Prep Time: 15
- Cook Time: 40
- Category: Side Dish
- Method: Baking
- Cuisine: International
- Serving Size: ⅛
- Calories: 157
- Sugar: 1.4 g
- Sodium: 4389.7 mg
- Fat: 8.5 g
- Carbohydrates: 19.2 g
- Protein: 2.3 g
- Cholesterol: 7.6 mg
Keywords: spicy potatoes, spicy potato wedges