Roasted Potato Wedges

Ingredients

• 4 mediumpotatoes
• 15 ml (1 Tbsp)vegetable oil
• 3.75 ml (3/4 tsp)sweet paprika
• 2.5 ml (1/2 tsp)onion powder
• 2.5 ml (1/2 tsp)garlic powder
• 2.5 ml (1/2 tsp)salt
• 1 pinchground black pepper

Instructions

1. 1

   Prepare the trays

   Line two baking trays and preheat the oven to 180°C (350°F).

2. 2

   Cut the potatoes

   Halve the potatoes lengthways, then cut them into wedges about 1 cm thick. Put the wedges in a large bowl.

3. 3

   Season the wedges

   Drizzle over the oil and add the paprika, onion powder, garlic powder, salt and pepper. Mix until the wedges are coated.

4. 4

   Arrange on trays

   Spread the potatoes across the baking trays.

5. 5

   Roast until golden

   Bake on the centre rack for 25 to 35 minutes, turning the wedges once halfway through, until golden.

6. 6

   Serve with dips

   Serve with your favourite dip or dips.

What are roasted potato wedges?

Potato wedges are thick pieces of potato roasted until browned outside and tender inside. They are a familiar home-cooked side, often served with a dip or alongside a main meal.

This version uses a simple coating of oil, paprika, onion powder and garlic powder. The seasoning adds savoury flavour without hiding the taste of the potatoes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 182 calories, 4g protein, 34g carbs, 4g fat.

The potatoes provide most of the carbohydrates, while the vegetable oil contributes most of the fat; the recipe contains only a modest amount of protein, mainly from the potatoes. For a more balanced plate, serve a portion with a protein-rich main and vegetables.

Choosing and cutting the potatoes

Potato size: Medium potatoes make manageable wedges and help the pieces cook in a similar amount of time. If some potatoes are much larger than others, aim for wedges of comparable thickness.

Even cuts: Cutting the wedges about 1 cm thick gives them enough surface to brown while keeping the centres tender. Try to keep their thickness consistent.

Coating the wedges

Oil and seasoning: Mix the potatoes thoroughly so the oil and spices are distributed across the pieces. This helps the seasoning cling and encourages an even roast.

Tray space: Spread the wedges across two trays rather than piling them up. Leaving space around them helps them roast instead of steaming against one another.

Getting the texture right

Turning: Flip the wedges once halfway through the baking time so more than one side has a chance to brown. Use a spatula or tongs to turn them gently.

Doneness: Look for golden surfaces and check that a wedge is tender when pierced. Begin checking at 25 minutes; the full time can vary with the potatoes and oven.

Serving and dips

Straight from the oven: Serve the wedges warm, when their browned edges and soft centres are at their best. A dip can be offered on the side so each person can add as much as they like.

With a meal: They work well beside a main dish and a fresh vegetable side. Keep dip portions separate if you want to control how much is added.

Making them ahead

Batch cooking: The recipe uses two trays, which makes it practical to prepare several portions at once. Let leftovers cool before storing them in a covered container in the fridge.

Reheating: Warm the wedges in an oven until heated through. An oven or air fryer can help bring back some of their roasted texture.

Recipe notes & tips

• Cut the wedges to a similar thickness so they finish roasting at roughly the same time.
• Use both trays and leave space between the wedges for better browning.
• Mix the potatoes well so the spices are spread over the pieces.
• Turn the wedges once halfway through baking for more even colour.
• Check for tenderness from 25 minutes, as oven times can vary.

Variations

• Add herbs: Sprinkle dried thyme or rosemary over the wedges with the other seasonings.
• Make them smoky: Use smoked paprika in place of sweet paprika.
• Add heat: Include a pinch of chilli powder with the seasoning.
• Serve with yoghurt dip: Offer plain yoghurt seasoned with herbs on the side.
• Try a different dip: Serve with ketchup or another favourite condiment.

Common mistakes to avoid

• Uneven wedges: Pieces of different thickness cook at different rates; aim for wedges about 1 cm thick.
• Crowded trays: Overlapping potatoes can steam instead of browning; spread them over both trays.
• Patchy seasoning: Dry or uncoated areas miss the flavour; mix the wedges thoroughly with the oil and spices.
• Skipping the turn: One side may brown more than the other; flip the wedges halfway through.
• Relying only on the timer: Ovens and potato sizes vary; check for golden colour and a tender centre.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3–4 days. Reheat in an oven or air fryer until hot throughout; microwaving works, though the wedges may be softer.

Frequently asked questions