Indulge in the crunch with these Easy Oven Roasted Red Potato Wedges recipe. Easy, flavorful, and perfect for any meal. A delightful twist to your potato game!
These Crispy Red Potato Wedges are an easy, flavorful delight that elevates your potato game! Transform organic red potatoes into golden, crunchy perfection with simple ingredients. Perfect for any meal or snack, these wedges are a delightful twist you won’t want to miss!
JUST A LITTLE STORY
My momsy packed up a care-package that included all the Filipino condiments that included a few bottles of Banana Ketchup. I have been finding ways to make use of the Banana Ketchup (Sauce to some people). We have a few sauces in our fridge and what stood out to mix with the Banana Ketchup was the Sriracha. I figured it’ll give a little more of the spicy pop in your mouth!
Our groceries always includes vegetables. We always grab a bag full of organic potatoes, either the russet or the red potatoes. It’s our reserve in case we want a carb attack: baked potatoes, breakfast hash, or have the urges for a cheat snack of baked fries.
These red potato wedges would be great to pair up with my Vegan Patty Melt or to just snack on them alone. If you’re interested in more appetizers like this, you may want to try my Chayote Squash Fries or the Eggplant Chips.
THE BREAKDOWN
- ORGANIC RED POTATOES
- EXTRA VIRGIN OLIVE OIL
- ONION AND GARLIC POWDERS
- PEPPER
- PAPRIKA
- CUMIN
- DRIED PARSLEY
HOW TO MAKE OVEN ROASTED RED POTATO WEDGES
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
Wash and cut the organic red potatoes into wedges. Keep the skin on for added texture and nutritional benefits.
In a large bowl, combine the potato wedges with 2 tablespoons of EVOO, ensuring each wedge is evenly coated.
Add the onion powder, garlic powder, pepper, paprika, cumin, and half of the dry parsley flakes to the bowl. Toss the potatoes until they are well coated with the flavorful seasoning.
Arrange the seasoned potato wedges on the prepared baking sheet in a single layer, ensuring they have enough space to crisp up.
Roast in the preheated oven for 25-30 minutes or until the wedges are golden brown and crispy on the edges. Flip the wedges halfway through the cooking time to ensure even crispiness.
Once done, remove from the oven and sprinkle the remaining dry parsley flakes over the hot potato wedges.
Serve immediately as a delightful side dish or snack with sriracha banana ketchup.
If you want to add your favorite seasonings and alter mine, go ahead! You’re the one who will be grubbin on them. Just remember, I practically use the same seasonings with no salt or low sodium products (for my health concerns).
AIGHT I’M OUTRO…
Easy Oven Roasted Red Potato Wedges
Ingredients
- 4 small Organic Red Potatoes (cut into wedges)
- 2 Tbsp EVOO
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Pepper
- 1 tsp Paprika
- 1 tsp Cumin
- 1 tbsp Dry Parsley Flakes (save half for garnish)
Sriracha Banana Ketchup Dip
- 1 Tbsp Sriracha
- 1 Tbsp Banana Sauce
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Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
- Wash and cut the organic red potatoes into wedges. Keep the skin on for added texture and nutritional benefits.
- In a large bowl, combine the potato wedges with 2 tablespoons of EVOO, ensuring each wedge is evenly coated.
- Add the onion powder, garlic powder, pepper, paprika, cumin, and half of the dry parsley flakes to the bowl. Toss the potatoes until they are well coated with the flavorful seasoning.
- Arrange the seasoned potato wedges on the prepared baking sheet in a single layer, ensuring they have enough space to crisp up.
- Roast in the preheated oven for 25-30 minutes or until the wedges are golden brown and crispy on the edges. Flip the wedges halfway through the cooking time to ensure even crispiness.
- Once done, remove from the oven and sprinkle the remaining dry parsley flakes over the hot potato wedges.
- Serve immediately with sriracha banana ketchup! (or any dipping sauce)
Nutrition
Nutritional information for the recipe is provided as a courtesy and is an approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
THIS POST WAS ORIGINALLY PUBLISHED ON JANUARY 11, 2018. ALL CONTENTS HAVE BEEN UPDATED.
Rossana Velasco
We love roasted potatoes! These looks scrumptious. The sriracha-banana ketchup dip is genius!
Jena Leigh
that’s awesome! thank you! i wanted to spice up the banana ketchup =)
paige
confession: i’ve never had siriacha or banana sauce! changing that ASAP because this recipe looks amazing.. goodbye frozen fries from the grocery store 🙈
Jena Leigh
Oh WUuuuuHh! Ok, let me take you with me to the grocery – Asian Grocery store!🤣
mikkelpaige
These look amazing and so easy to make. I love anything with paprika!
Mimi
Seriously, mines never come out like this 😒. I’ll have to try your version. Plus, it’s Friday – perfect day for wedges!
Jena Leigh
Aww Mimi, I hope youre not drowning your taters. And yep, its FRYday. Have a great one!
Mimi At Lnf
Who knows what I’m doing. They definitely do not look like yours! Have a great one 🙂
Krystin
Okay, these look amazing and super flavourful! Definitely going to give these a try this week!
Jena Leigh
Awesome! I hope you enjoy them😊