Crisp Oven Potato Wedges with Paprika
These paprika potato wedges get their best texture from a dry surface and a hot, uncrowded tray. There is no need to deep-fry them. Keep the skins on for a rustic finish, provided you scrub the potatoes thoroughly.
Yield: 4 as a side. Timing: Prep 10 minutes; roasting 35–45 minutes. Times are approximate; follow the cooking cues below.
Ingredients
- 800 g potatoes
- 2 tablespoons olive oil
- 1 teaspoon sweet paprika
- ½ teaspoon garlic powder
- ½ teaspoon fine salt
- Black pepper
- Chopped parsley, optional
Step-by-step instructions
- Heat the oven to 220°C / 425°F. Scrub the potatoes and cut each into similarly sized wedges, about 2 cm thick at the widest part.
- Rinse briefly to remove loose surface starch, then dry thoroughly with a clean towel. Toss in a bowl with oil, paprika, garlic powder, salt and pepper.
- Arrange cut-side down on a lined tray in a single layer, with gaps between wedges. Roast for 20 minutes, then turn onto the other cut side.
- Roast for another 15–25 minutes until golden and tender all the way through. Check with the tip of a knife. Scatter over optional parsley and serve while hot.
Tips for a better result
A wet potato surface slows browning, so drying matters more than soaking for a long time. If using two trays, switch their positions halfway. Oven strength and potato size affect timing; color alone does not show whether the centers are cooked.
Substitutions and common questions
Can I use smoked paprika? Yes, for a smokier flavor. Can I peel the potatoes? Yes; the method stays the same. What if they are soft rather than crisp? They may be crowded or the oven may not be fully heated. Serve dips separately to preserve the surface.
Original editorial recipe guidance; not represented as kitchen-tested. Check ingredient labels for allergens. For more about our approach, visit About GuessRecipes.
