Go Back
Smoked Paprika Potato Wedges

Smoked Paprika Potato Wedges

Crispy, homemade Smoked Paprika Potato Wedges that offer a perfect balance of simplicity and deep, earthy flavor. Roasted instead of fried, these wedges are a healthier alternative that delivers a satisfying crunch and smoky kick.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings servings
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 4 large Russet potatoes (approx. 2 lbs)
  • 3 tablespoons extra virgin olive oil
  • 1.5 tablespoons smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon sea salt (to taste)
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. Wash the potatoes thoroughly and leave the skins on. Slice each potato in half lengthwise, then slice each half into three or four wedges of equal size.
  3. Soak the wedges in a large bowl of cold water for at least 10 minutes to remove excess surface starch.
  4. Drain the water and pat the potatoes completely dry with a clean kitchen towel.
  5. Return the wedges to the bowl and drizzle with olive oil. Toss to coat.
  6. In a small ramekin, mix the smoked paprika, garlic powder, onion powder, salt, and pepper. Sprinkle this mixture over the potatoes and toss again.
  7. Arrange the wedges on a large baking sheet lined with parchment paper in a single layer with space between each wedge.
  8. Roast for 30 to 35 minutes, turning them over halfway through the cooking time.
  9. Remove from the oven when crispy and slightly charred. Let them rest for two minutes before serving. Sprinkle with fresh parsley and serve hot.

Notes

Ensure to soak and dry the potatoes thoroughly for maximum crispiness. Preheating the baking sheet can also enhance the crunch.