These spicy baked potato wedges are easy to make and bursting with flavour. Finger food doesn’t come more delicious than this!
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!
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!
For another delicious potato wedge recipe check out my Crispy Baked Sweet Potato Wedges!
For more similar recipes check out these beauties:
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
- Large Baking Tray
- Large Mixing Bowl
- Sharp Knife & Chopping Board
- Plastic Spatula or Tongs
- 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
- 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 ep and enjoy!
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