Baked Potato Wedges

Baked Potato Wedges

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I love potato wedges, and I prefer baked potato wedges to deep-fried ones because they are crisp, not oily and most importantly, very easy to make. The only work you need to do is to slice the potatoes, coat them with seasonings, and then you let your oven do its magic.  These wedges make both an excellent side-dish or finger food on its own.

See Also: Bacon Roasted Potatoes Recipe

Potato wedges taste good with minimal seasonings (just salt, pepper and any herbs of your choice), but if you like it hot, don’t forget to spice them up with a bit of cayenne pepper.  The result was hot, spicy and really blissful.


In this recipe, I used dried parsley, cayenne and bay leaf from Honest Vanilla. They are 100% organic, aromatic and comes in nifty pretty little magnetic bottles that will stick onto any metallic surface (eg. fridge door). Thanks Min for the herbs sampling!

Baked Potato Wedges

Baked Potato Wedges

Cayenne pepper gives these potato wedges a great fiery kick, but if you don’t take spicy foods, just omit the pepper.


  • 200g russet potatoes
  • 1 tbsp extra virgin olive oil
  • 3/4 tsp cayenne pepper powder to taste; optional
  • 1 tsp dried parsley
  • 1 tsp garlic powder
  • salt and freshly cracked black pepper


  1. Scrub potatoes clean, dab dry with paper towel and slice lengthwise to wedges.
  2. Coat potato wedges with extra virgin olive oil, cayenne powder, parsley and garlic powder. Season with sea salt and freshly cracked black pepper. Toss to mix well.
  3. Arrange potato wedges one layer in an oven-safe tray and bake at preheated oven of 200°C (392°F) for about 40 minutes, or until the potato skin is wrinkled.