Homemade garlic potato wedges, the best side dish that goes wonderfully well with any roast, burgers, meat sandwiches or wraps, or just on their own. Serve them with your choice of sauce, and you are in for a treat. No need to order a take-away, have your own feast at home, they are just amazing.
Who doesn’t like some potato wedges? Golden-brown, hot, delicious, oh heavens above! I am craving some more as I type, next time I will definitely make a larger batch. Now I am debating whether to have them with my Juicy turkey burgers with mozzarella cheese or Chicken sliders with broccoli and red peppers. Although, some nice chicken nuggets sound good too. But do you know what is so great about these spicy potato wedges? Apart from being a lot healthier than any take-away ones, they are also super easy to make. Roasted in the oven with just a little bit of oil makes them nice and crispy on the outside, but fantastically tender on the inside. And that lovely spicy coating, of my!
You can go for as much spiciness as you can handle, my husband for instance loves anything hot and spicy. And I mean really hot. I used to be able to eat pretty spicy too, but pregnancy and spicy food don’t really go well together, at least, not for me, so I have to use a bit less now. Granulated garlic, paprika and cayenne pepper make a fabulous combination, which gives the potatoes an incredible taste. The secret to roasting the perfect wedges is to combine a bit of oil with the spices and place them together with the potatoes in a bag. Shake well, and that’s how the wedges are properly coated, and not a single one of them is missed. I use this technique with chicken as well, and it works well every single time. Fancy some spicy potato wedges now?
Homemade garlic potato wedges, the best side dish ever. They go fantastically well with any roast, meat sandwiches or wraps, burgers, or why not on their own. Serve them with your choice of sauce and you are in for a treat.
- 4 potatoes (large)
- 1 tbsp olive oil (extra virgin)
- 1 tbsp paprika
- 1 tbsp granulated garlic
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 tsp chopped parsley (optional)
Wash the potatoes with cold water, pat them dry with kitchen towel, then cut them into wedges. You can peel the skin off, if you wish, but I prefer it on.
Place the wedges in a re-sealable plastic bag together with all the other ingredients, except for parsley.
Seal the bag and give it a good shake, so that they wedges get coated nicely.
Preheat the oven to 220 degrees C.
Place the wedges onto a roasting tray and roast for 50 minutes until crisp and golden-brown.
Garnish with freshly chopped parsley.