Spicy Baked Potato Wedges

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. 

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