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- 4 medium-sized russet potatoes, washed and cut into wedges - 3 tablespoons olive oil - 2 tablespoons smoked paprika - 1 teaspoon cayenne pepper (adjust to taste) - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh cilantro or parsley for garnish - Baking sheet - Parchment paper - Mixing bowl - Knife and cutting board When making spicy roasted potato wedges, gathering your ingredients is key. I love using russet potatoes because they get crispy and fluffy. You will need a large mixing bowl to hold the wedges and the spice mix. Using olive oil helps the spices stick and adds great flavor. Smoked paprika gives a warm, smoky taste. Adjust the cayenne pepper based on how much heat you want. The garlic and onion powder add depth to the flavor. Dried oregano brings a nice herbal note. Don't forget the salt and pepper to enhance everything. Fresh cilantro or parsley adds a pop of color and freshness. For tools, a baking sheet lined with parchment paper makes cleanup easy. A sharp knife and cutting board help you cut the potatoes quickly. You can find the full recipe at the beginning of the article. - Preheat your oven to 425°F (220°C). - Prepare the baking sheet with parchment paper. - In a large bowl, combine: - 3 tablespoons olive oil - 2 tablespoons smoked paprika - 1 teaspoon cayenne pepper (adjust to taste) - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried oregano - Salt and pepper to taste Mix well to create a spicy oil mixture. The smoky, spicy flavors will make your potato wedges pop. - Add 4 medium-sized russet potatoes, washed and cut into wedges, to the spicy oil mixture. - Toss until the wedges are evenly coated. Make sure every wedge gets the spicy love. - Place the coated potato wedges on the baking sheet in a single layer. - Roast them in the oven for 30-35 minutes. - Flip halfway through for even cooking. This step ensures they turn golden and crispy. Check them at the end of cooking. They should be crisp on the outside and tender inside. Enjoy your spicy roasted potato wedges! For the full recipe, refer to the earlier sections. To get the best crispiness, space the wedges well on the baking sheet. Leave space between each wedge. This allows hot air to flow around them. If you want a quicker method, try air frying. The air fryer gives a nice crunch and cooks faster. If you like it spicy, add more cayenne pepper. For less heat, reduce the amount. You can also use other spices. Try chili powder for heat or smoked paprika for flavor. Fresh herbs like thyme or rosemary can also add a nice touch. Garnish your potato wedges for extra flavor. Fresh cilantro or parsley works great. You can also add a drizzle of lime juice for a fresh kick. Try serving them with sauces like chipotle mayo or zesty ranch. This adds both flavor and makes them fun to eat! {{image_2}} You can change the taste of your spicy roasted potato wedges in fun ways. Adding cheese makes them even more delicious. I suggest using shredded cheddar or mozzarella. Just sprinkle it on top during the last few minutes of baking. The cheese will melt and create a tasty crust. You can also play with herbs and spices. Try adding chili powder for a smoky kick or cumin for a warm flavor. Mixing in a bit of rosemary or thyme can add freshness to your dish. Experiment with what you love. Each combination gives a new twist. Want to make these wedges even faster? Use an air fryer. Set it to 400°F (200°C) and cook for about 20 minutes. Shake the basket halfway through for even crispiness. They will come out crunchy on the outside and tender inside. If you're enjoying the summer sun, grilling is a great option. Toss the potato wedges in the spicy oil mixture as usual. Then, place them on the grill over medium heat. Cook for about 15-20 minutes, turning occasionally. This method gives a nice char and smoky flavor. These spicy roasted potato wedges are not just a snack; they are great as a side dish too. Serve them alongside burgers or grilled chicken for a complete meal. They also pair well with fresh salads, adding a nice crunch. For dipping, you can’t go wrong with classic options. Try chipotle mayo for a spicy kick or zesty ranch for cooling balance. You can also mix up a simple garlic aioli for a creamy dip. These tasty additions make the dish even more enjoyable. For the full recipe, check out the details above! To keep your spicy roasted potato wedges fresh, cool them first. After they cool, place them in an airtight container. This helps keep them crispy for longer. Store the container in the fridge. They should last about 3 to 5 days. To enjoy your leftovers, reheating them is key. The oven works best for keeping their crunch. Preheat it to 400°F (200°C). Spread the wedges out on a baking sheet. Heat for about 10 to 15 minutes. Flip them halfway for even warmth. If you use a microwave, they may get soft. For a quick fix, heat them in 30-second bursts. Yes, you can freeze cooked potato wedges! To do this, let them cool completely. Arrange them in a single layer on a baking sheet and freeze for 1 to 2 hours. Once firm, transfer them to a freezer bag. They can last up to 3 months. When ready to eat, bake them straight from the freezer. Adjust the baking time as needed for perfect warmth. For the full recipe, check out the Spicy Roasted Potato Wedges section. Yes, you can use different potatoes! While russet potatoes work well, other types can add unique flavors. Here are some good options: - Yukon Gold: Creamy texture and buttery flavor. - Red Potatoes: Slightly sweet and hold their shape well. - Sweet Potatoes: Adds a sweet twist and vibrant color. Keep in mind that cooking times may vary. Thin potatoes may cook faster, while thicker ones need more time. Adjust your cooking time based on the type you use. These spicy roasted potato wedges pair great with many dishes. Consider serving them with: - Grilled chicken or steak for a hearty meal. - Tacos or burritos for a fun twist. - Fresh salads, like a Caesar or garden salad, to balance the spice. For a tasty side, try dipping sauces like chipotle mayo or ranch dressing. They add a creamy touch and enhance the flavor. You can keep leftover wedges for about 3 to 5 days in the fridge. Store them in an airtight container. To keep them crisp, avoid stacking them too closely. If you want to save them for longer, you can freeze the wedges. They can last up to 3 months in the freezer. Just make sure to cool them completely before packing them away. This blog post covers how to make spicy roasted potato wedges. We discussed the ingredients needed, from russet potatoes to spices. You learned step-by-step instructions for preparation and tips for perfect crispiness. We explored variations, storage tips, and answers to common questions. Try these easy wedges for your next meal. They make a great side dish and adapt well to your taste. Enjoy experimenting with different flavors and spices to find your perfect combination.

Spicy Roasted Potato Wedges

Discover the perfect side dish with these Spicy Roasted Potato Wedges! Made with russet potatoes and a blend of bold spices, these crispy wedges are easy to prepare and pack a flavorful punch. Just toss the potatoes in your spicy oil mixture, roast them to perfection, and serve with your favorite dipping sauce. Click to explore this delicious recipe and elevate your next meal with a kick of heat!
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Ingredients
  

4 medium-sized russet potatoes, washed and cut into wedges

3 tablespoons olive oil

2 tablespoons smoked paprika

1 teaspoon cayenne pepper (adjust to taste)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

Salt and pepper to taste

Fresh cilantro or parsley for garnish

Instructions
 

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.

    In a large mixing bowl, combine the olive oil, smoked paprika, cayenne pepper, garlic powder, onion powder, dried oregano, salt, and pepper. Mix well to create a spicy oil mixture.

      Add the potato wedges to the bowl and toss them in the spicy oil mixture until they are evenly coated.

        Arrange the potato wedges in a single layer on the prepared baking sheet, ensuring they are spaced out for even roasting.

          Roast the potato wedges in the preheated oven for 30-35 minutes, flipping them halfway through, until they are golden brown and crispy.

            Once done, remove the wedges from the oven and let them cool for a couple of minutes.

              Garnish with fresh cilantro or parsley before serving.

                Prep Time: 10 mins | Total Time: 45 mins | Servings: 4

                  - Presentation Tips: Serve the potato wedges on a rustic wooden board with a small bowl of spicy dipping sauce, such as chipotle mayo or zesty ranch, for an appetizing touch.