Spicy Potato Wedges

These spicy baked potato wedges are easy to make and bursting with flavour. Finger food doesn’t come more delicious than this!

Crispy, fluffy and loaded with a gorgeous spicy flavour – these wedges really do have it all. Plus they couldn’t be easier to make! Follow me…

Spicy Wedges

If you’re gonna do potato wedges they’ve gotta have a kick of spice to them. It’s just the rules 🤷‍♂️. We’ll get to the spice in just a sec, but first things first let’s talk potato.

Best potato for wedges?

I personally prefer baking potatoes such as Maris Pipers (UK) & Russets (US). Floury potatoes tend to come out more fluffy when they’re cooked. I find waxy potatoes retain too much moisture and come out a bit more dense & moist.

How do you cut potato wedges?

I find it easiest to half the potato, then slice those halves into 3 wedges. So that’s 6 wedges per potato, assuming it’s a medium/large potato (approx 9oz/250g).

Spicy potato wedges seasoning

The main kick of spice comes from cayenne pepper. Alongside this I love to add onion & garlic powder for an extra punch of flavour, and some smoked paprika for a gorgeous smoky flavour to compliment the spice.

Process shots: add potato to chopping board (photo 1), half (photo 2), slice halves into thirds (photo 3), add to mixing bowl (photo 4), add seasoning and oil (photo 5), stir to combine (photo 6).

Baked Spicy Wedges

Space them out

It’s important to space out the wedges when you bake them. If they’re crammed on the pan they’ll steam instead of roast, leaving them soft and mushy. Use two trays if you have to!

Hot tray

I usually heat up the tray until it’s roasting hot before I add the wedges. I find this helps them crisp up a little more, but it’s not a deal breaker.

Flip half way

Really important to flip the wedges half way through baking. You’ll find the side in direct contact with the tray crisps up the best, so flipping half way will give even crispiness.

Process shots: space wedges out on pan (photo 1), bake until crispy (photo 2).

Crispy Spicy Potato Wedges

Spacing the spuds out, using a hot tray and flipping them half way will result in crispy wedges. If you’re wanting to take things a step further you could consider soaking the wedges in cold water before you coat in seasoning & bake. Soaking the wedges helps pull out the starch, which helps the potatoes from going gloopy as they bake. Just ensure you thoroughly dry the wedges before baking, just to get rid of excess moisture.

One final thing to consider for crispy wedges is not letting them sit too long in the seasoning. The longer the wedges rest in the seasoning before they’re baked, the more moisture the salt will draw moisture from the potato. This will increase the chance the wedges will steam instead of roast, which is not what we want.

How spicy are these wedges?

Spice is always subjective so it’s difficult to say. These do have a definite kick to them, but certainly not overbearing if you’re a fan of spice. If you do find them too spicy then serve with a creamy dip to tone down the heat.

Can I freeze and reheat them?

Yep! Just allow to completely cool then store in the freezer. Reheat from frozen until crisp again!

Serving Spicy Wedges

Potato wedges scream out to be served with a dip. My faves are Chipotle Mayo and BBQ Sauce! I usually serve these alongside big hearty sandwiches, something like a Fried Chicken Sandwich or Slow Cooker BBQ Chicken Sandwiches.

Want kick up the spice and serve these with a spicy sandwich? Check out these beauties:

• Spicy Chicken Sandwich
• Jalapeño Popper Grilled Cheese
• Buffalo Chicken Grilled Cheese
• Chili Cheese Dog Grilled Cheese
• Cajun Chicken Sandwich

If you love potato wedges why not check out my Crispy Sweet Potato Wedges or Bacon Wrapped Sweet Potato Wedges!

Alrighty, let’s tuck into the full recipe for these spicy wedges shall we?!

How to make Spicy Wedges (Full Recipe & Video)

Spicy Potato Wedges

These spicy baked potato wedges are easy to make and bursting with flavour. Finger food doesn't come more delicious than this!

5 from 6 votes

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Course: Side Dish

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 40 minutes minutes

Servings (click & slide): 4

Calories per serving: 262kcal

Author: Chris

Cost per serving: £2 / $2.50

Equipment

• Large Baking Tray
• Large Mixing Bowl
• Sharp Knife & Chopping Board
• Plastic Spatula or Tongs

Ingredients

• 2lb / 1kg Maris Pipers or Russets (4 medium/large potatoes)
• 2.5 tbsp Olive Oil
• 1 tsp Cayenne Pepper
• 1 tsp Smoked Paprika
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 3/4 tsp Salt
• 1/4 tsp Black Pepper

Instructions

• Place tray in the oven at 200C/390F to get nice and hot whilst you prep.
• Slice your potatoes into wedges. I find this easiest by halving the potato, then slicing those halves into 3. That's 6 wedges per potato (24 in total).
• Add to a large mixing bowl and combine with olive oil, cayenne pepper, smoked paprika, onion powder, garlic powder, salt and black pepper. Don't leave them sitting or the salt will draw moisture from the potatoes and cause them to go soggy.
• Take hot oven tray out the oven and space out wedges (important to space out or they'll steam and not go crispy). Bake in the oven at 200C/390F for 35-40mins or until golden, crispy and very lightly charred. Flip once half way through and turn the tray. Timings will depend on size of wedges so just be vigilant.
• Remove from tray then serve up and enjoy!

Quick Demo

Notes

a) Potatoes - I prefer baking potatoes like Maris Pipers (UK) Russets (US) because they go nice and fluffy once baked. Waxy potatoes cling on to more water so tend to not get as crispy/fluffy in my experience. In all cases though just try and get 4 similar sized potatoes so the wedges come out even sized, meaning they'll cook at an even rate.

b) Spice - 1 tsp gives a good kick of spice. It's hard to say how spicy they are as it's fairly subjective, but I'm confident you won't find them overwhelmingly spicy. If they are a little spicy I recommend serving with a creamy dip to tone down the spice.

c) Soaking - To get these wedges extra crispy you can soak the wedges in cold water (minimum 30mins up to overnight) to remove some starch. Starch is what makes them go soft/gloopy as they bake. Just make sure you thoroughly dry the wedges after soaking to remove as much moisture as possible so they don't steam.

d) Freezing/Reheating - Allow to completely cool then store in the freezer in a ziplock bag. Bake from frozen at 180C/350F until crispy/hot again (10mins or so).

e) Calories - shared between 4 people:

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Nutrition:

Nutrition Facts

Spicy Potato Wedges

Amount Per Serving

Calories 262 Calories from Fat 79

% Daily Value*

Fat 8.8g14%

Saturated Fat 1.258g8%

Trans Fat 0.004g

Polyunsaturated Fat 1.074g

Monounsaturated Fat 6.195g

Sodium 449mg20%

Potassium 986mg28%

Carbohydrates 42.7g14%

Fiber 3.5g15%

Sugar 1.57g2%

Protein 5.2g10%

Vitamin A 474IU9%

Vitamin C 13.4mg16%

Calcium 36mg4%

Iron 2.24mg12%

* Percent Daily Values are based on a 2000 calorie diet.

*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.

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