Baked Potato Wedges Spice (Printable)

Golden baked potato wedges kissed with smoked paprika and herbs for a crisp finish.

# What You’ll Need:

→ Potatoes

01 - 2.2 lbs russet or Yukon Gold potatoes, scrubbed and cut into 8 wedges each

→ Seasonings & Spices

02 - 3 tbsp olive oil
03 - 1 ½ tsp smoked paprika
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - ½ tsp ground black pepper
07 - 1 tsp salt
08 - ½ tsp dried oregano
09 - ½ tsp ground cumin
10 - ¼ tsp cayenne pepper (optional)

→ Garnish

11 - 2 tbsp chopped fresh parsley (optional)
12 - Flaky sea salt, to taste

# How To Make It:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or a silicone mat.
02 - Scrub the potatoes thoroughly without peeling. Cut each into 8 even wedges.
03 - In a large bowl, toss the potato wedges with olive oil, smoked paprika, garlic powder, onion powder, black pepper, salt, oregano, cumin, and cayenne pepper if using, ensuring even coating.
04 - Spread the wedges in a single layer on the baking sheet, placing them cut side down for optimal crispness.
05 - Bake for 20 minutes, then flip wedges and continue baking an additional 15 minutes until golden and crispy.
06 - Remove from oven. Sprinkle with flaky sea salt and chopped parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • They're ridiculously crispy on the outside and tender inside, with zero deep-frying mess.
  • The spice blend is bold enough to taste intentional but friendly enough that even cautious eaters come back for more.
  • You can have them ready in less than an hour, which means weeknight dinners just got a lot easier.
02 -
  • Cold water soaking for 30 minutes before seasoning removes excess starch and gives you seriously crispy results—it's a small step that makes a real difference.
  • Pat the potatoes completely dry after soaking, otherwise the oil won't stick and seasoning will slide right off.
  • If your wedges aren't browning evenly, your oven temperature might be off, so invest in an oven thermometer if you're a frequent baker.
03 -
  • Don't skip the flipping halfway through—it's what creates that contrast between crispy edges and creamy centers.
  • If your kitchen runs cold or your oven is temperamental, add a few minutes to the bake time and trust your eyes more than the clock.

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