These make for a great side dish. They are spicy and crispy yet fluffy in the middle. They go with everything.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Mix paprika, olive oil, garlic powder, chili powder, salt, and black pepper together in a bowl until marinade is smooth.

  • Place potatoes in a baking dish; add marinade and rub into potatoes. Sprinkle bread crumbs over potatoes and coat each wedge well.

  • Bake in the preheated oven for 30 minutes. Reduce heat to 355 degrees F (180 degrees C) and continue cooking until wedges are tender enough to puncture with a fork, about 30 minutes more.

Nutrition Facts

316.5 calories; protein 8.1g 16% DV; carbohydrates 59.2g 19% DV; fat 6.2g 10% DV; cholesterolmg; sodium 548.9mg 22% DV. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/29/2017
Flavor wise, decent. Certainly beats a plain wedge. But the instructions for making a marinade, fail. It's all dry seasoning. Save yourself some trouble and toss the wedges in oil, put on the sheet and season by hand as you do the bread crumbs or panko. That will result in the best evenly seasoned wedges. Mine turned out spotty and where seasoning was heaviest, it burned. I will say, the wedges did turn out crisp for me and unlike so many others mentioned, I did not find them to be overly salty or seasoned at all. All personal taste I suppose. Read More
(4)

Most helpful critical review

Rating: 3 stars
06/03/2018
BRINE THE WEDGES!!! I you want crispy, not-spotty, and evenly cooked wedges...you need to brine them in salt water for 1 hour. The rest of the recipe is fine...but without brining the wedges before baking, you’ll have no clue how they will turn out until they are done. Read More
(6)
29 Ratings
  • 5 star values: 11
  • 4 star values: 12
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
06/02/2018
BRINE THE WEDGES!!! I you want crispy, not-spotty, and evenly cooked wedges...you need to brine them in salt water for 1 hour. The rest of the recipe is fine...but without brining the wedges before baking, you’ll have no clue how they will turn out until they are done. Read More
(6)
Rating: 4 stars
06/29/2017
Flavor wise, decent. Certainly beats a plain wedge. But the instructions for making a marinade, fail. It's all dry seasoning. Save yourself some trouble and toss the wedges in oil, put on the sheet and season by hand as you do the bread crumbs or panko. That will result in the best evenly seasoned wedges. Mine turned out spotty and where seasoning was heaviest, it burned. I will say, the wedges did turn out crisp for me and unlike so many others mentioned, I did not find them to be overly salty or seasoned at all. All personal taste I suppose. Read More
(4)
Rating: 4 stars
06/02/2016
It was a good side dish. However next time I might use less bread crumbs as well as less salt. A bit overpowering but I would try and make this again! Read More
(2)
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Rating: 4 stars
09/15/2017
Both my daughter and I liked the flavor of these but the bread crumbs made them a bit too crumbly for us. Also the process of making the marinade and rubbing it onto the potatoes is not something I would care to do again. I think I would take the advice of other reviewers and coat in oil and then just sprinkle the dry ingredients on or toss in a bag to coat. And I think I would reduce the amount of bread crumbs slightly. Read More
(1)
Rating: 5 stars
02/08/2018
Followed this recipe minus the bread crumbs and baked in air fryer! Delish Read More
(1)
Rating: 4 stars
03/13/2016
I will make this again but will make sure to have long baking potatoes so the wedges actually stand up in the dish - will make the marinade and bread crumbs more consistent after baking/roasting. Read More
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Rating: 4 stars
08/25/2015
Solid potato wedges. Made exactly as recipe states. We enjoyed this as a change of pace. Will definitely make again. Read More
Rating: 4 stars
07/18/2015
I guess I was just looking for something with a little more flavor. There's not too much to differentiate this recipe from many other baked potato wedge recipes that I've tried and that's not to say that we didn't like it because we did. The recipe doesn't state whether or not the bread crumbs should be dried or fresh so I used plain panko crumbs (maybe the Italian panko crumbs would have brought that flavor I was looking for?). After baking they definitely need a good sprinkle of salt. Read More
Rating: 5 stars
10/02/2017
A little spicy but delicious! Read More