These homemade baked spiced potato wedges are full of flavour, deliciously moreish and super easy to make. Just coat in the spices and bake!
Today I am sharing a delicious, easy recipe for homemade baked spiced potato wedges. I used to make plain wedges with just a bit of salt and pepper, which everyone in the family seemed to accept, but without much enthusiasm.
With a little help from a handful of popular spices plain unexciting potato wedges are completely transformed. They are full of flavour and deliciously moreish and have become a firm favourite with the whole family.
Ingredients
The potato wedges are coated in a spice mixture including cumin, coriander, onion and garlic granules as well as salt and cayenne pepper for maximum flavour and a bit of heat. Simply combine the spices with oil, coat the wedges and bake!
What potatoes to use
I tend to use all-rounder potato varieties, such as Maris Piper, but King Edwards, Yukon Golds, red potatoes or Russets are good options too.
How to prepare the potatoes
Once peeled and cut into wedges, the potatoes release quite a bit of moisture. To get rid of excess moisture first line a large bowl with a couple of paper towels. Place the wedges in the bowl and wipe them as thoroughly as you can (see my Instructions below on how to do this). Then simply add the seasoning, oil, stir, tip onto a large oven tray and bake!
Instructions for making spiced potato wedges
I've included a few photos to better illustrate the easy preparation steps. I hope you find them useful:
1.Place the wedges in a bowl lined with paper towels and wipe to remove excess moisture.
2. Add spices and oil and and stir thoroughly.
3. Spread your spiced potato wedges on top of a large non-stick baking tray, without overcrowding it. Bake!
Top tips
- Ensure you preheat the oven and bake these potato wedges on the top oven shelf so they crisp up nicely on the outside and stay soft on the inside. Turn them over once halfway through. Remember also not to overcrowd the baking tray so the wedges cook evenly.
- Use a non-stick baking tray. Alternatively line your tray with non-stick baking paper.
- You can use your own seasoning mixture of course. The spices I used are popular with my own family, but we all have different preferences. So go with your favourite spices!
- Best served straight from the oven!
- Not suitable for frezing.
Serving suggestions
These baked spiced potato wedges go really well with lots of different dips, such as this healthy barbecue sauce. or tangy roasted red pepper tomato dip. They are equally delicious with my low fat ranch dressing.
You might also like
- Vegan Hasselback Sweet Potatoes with Herbs
- Healthy Creamy Mashed Potatoes with Spinach
- Roasted Celery Root Puree
- Roasted Mashed Rutabaga (Swede)
Keep in touch!
How have your spiced potato wedges turned out for you? Let me know in the comments below, thanks!
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Recipe
Homemade Spiced Potato Wedges (Baked)
Equipment
- Large bowl
- Large baking sheet
Ingredients
- 6 medium potatoes
- 1 teaspoon coriander and cumin powders each
- ½ teaspoon garlic and onion powders each
- ⅓ teaspoon fine sea salt and cayenne pepper each
- 3 tablespoons olive oil
Instructions
- Preheat the oven to 400 F/ 200 C/ gas mark 6. You will need a large non-stick baking tray.
- Combine all the spices and mix them well. Set aside.
- Peel the potatoes and cut into wedges, 5-6 per potato (they won't all look identical but should have similar thickness). Line a large bowl with 2 sheets of paper towel (they should stick outside the bowl), put the wedges in the bowl, toss, then bring the opposite ends of the paper towels together and pat the wedges dry until all the moisture has been absorbed (the towels will be wet through). Use another towel if you need to.
- Sprinkle the wedges with the spice mixture, drizzle with oil and using a spatula or your hands mix together until all the wedges have been evenly coated in the spice and oil mixture.
- Spread the wedges on top of the baking tray without overcrowding it (line it with parchment paper if not using non-stick tray). Bake on the top oven shelf for 35-40 minutes, turning them over once halfway through.
- Remove from the oven and serve immediately, either with my Low Fat Ranch Dipping Sauce or a sauce of your choice. They taste great on their own too!
Notes
- Ensure you preheat the oven and bake these potato wedges on the top oven shelf so they crisp up nicely on the outside and stay soft on the inside. Turn them over once halfway through. Remember also not to overcrowd the baking tray so the wedges cook evenly.
- Use a non-stick baking tray. Alternatively line your tray with non-stick baking paper.
- You can use your own seasoning mixture of course. The spices I used are popular with my own family, but we all have different preferences. So go with your favourite spices!
- Best served straight from the oven!
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
petra08 says
Good potato wedges are so satisfying. Great flavors going 🙂 Thank you for bringing them to Fiesta Friday!
Monika says
Thank you! Always happy to share with Fiesta Friday:)
Lina says
We love potato wedges! We often make potato wedges and oven-roasted vegetables with a soy yogurt dip. Thanks for sharing your recipe at Sew It Cook It Craft It. You're one of my features today!
Monika says
Glad you like the recipe and thank you for featuring it! Going over to have a look now...:)
sarahgiebens says
I absolutely LOVE potato wedges! Yours look so yummy! Happy Fiesta 🙂
Monika says
Thank you Sarah! Happy FF:)
Jhuls says
I have been making potato wedges, but never tried with cumin. This sounds so tasty and delicious. I am not very good friends with cumin, but I might try this one. Thanks for bringing at Fiesta Friday table, Monika. I hope you are enjoying and happy Fiesta Friday!
Monika says
Thank you Jhuls! I never used to like cumin until I actually tried using it in non curry dishes. I love it now! Happy FF:)
Kate - gluten free alchemist says
Goodness me. They look very inviting. So golden and crisp. I need a whole plate full please! x
Monika says
Thanks! They are pretty moreish and I always end up having too many:)
Colette says
These were very popular with my kids when they were at home. Now I tend to go for sweet potato wedges - yummy!
Monika says
I often make sweet potato wedges too or a mixture of sweet and regular just to keep everyone happy:)
Lathiya says
Potato wedges are always a hit..these are awesome
Monika says
Thank you Lathiya!