Try these delectably seasoned crispy roasted potato wedges at your next barbecue!

My mother used to call me a potato girl — anything potato related and I’m in. I love to make roasted potatoes to serve alongside grilled meats. They just go so perfectly together.

Preparing these potato wedges is much faster than you’d think. An easy hack that I do is to peel the potatoes and cut them into wedges earlier on in the day or even the night before. I leave them in a cold bowl of water and they do not oxidize. When I’m ready to bake them, I remove them from the water and pat them dry, and then I can season and roast them fresh without me having to be busy peeling and cutting right before supper.

I always use a real cookie sheet for best results and line it with parchment paper. Then I pour the spices and oil directly onto the parchment paper, add the potatoes, and toss them with oil and spice mixture directly on the cookie sheet. This saves me from having to wash an extra bowl, making clean up from this side dish a breeze.

The spices mentioned here are just a suggestion. Feel free to add or swap any of your favorite herbs or spices. I sometimes add some of my Union Spice Blends Mediterranean Blend; other times, I will sprinkle on some Cajun or zaatar seasoning for a different kick.

Click here to watch a video of me making these roasted potato wedges.

Looking for another great potato side? Try these pizza shop-inspired garlic knot potatoes.

Crispy Seasoned Roasted Potato Wedges

Try these delectably seasoned crispy roasted potato wedges at your next barbecue!

Print Recipe

Ingredients

5 potatoes, peeled and sliced into wedges
3 Tbsp olive oil (or oil of your choice}
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
½ tsp black pepper
1 tsp salt

Instructions

Preheat oven to 500°F.
Place the oil and spices directly onto a lined baking sheet, mix to form a paste. Add potatoes and toss very well to coat.
Bake for about 40 minutes, or until crisp on the outside and soft on the inside.