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No. 0533 Global Free recipe

Paprika Roasted Potato Wedges

Chunky potato wedges roast in a hot oven with sweet paprika, garlic powder and oil until their surfaces blister and turn burnished orange. Soft and steamy in the middle with crackling edges, they are an uncomplicated partner for sausages, fried eggs or a Sunday roast.

4.9 from 936 cooks

Close view of golden potato wedges with browned paprika-spiced edges on a dark roasting tray
Photo: Pixabay on Pexels
Prep
10 min
Cook
40 min
Total
50 min
Serves
4
Level
Easy
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Method 5 steps

  1. Heat the oven to 425 F and put a dark roasting tray inside to preheat for 10 minutes.

  2. Rinse the wedges, pat them dry and toss with the oil, paprika, garlic powder, cayenne, salt and pepper until evenly orange.

  3. Carefully tip the wedges onto the hot tray; they should sizzle on contact. Arrange them on a cut side.

  4. Roast 20 minutes, turn onto the other cut side and roast 15 to 20 minutes more until blistered, deep golden and tender when pierced.

  5. Let rest 2 minutes on the tray so the crust firms up, then serve.

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