Spicy baked potato wedges recipe, anyone? They’re mildly spicy, but super crispy and you’ll *never* believe that they’re not deep-fried. Oh and also, they’re vegan, dairy free and low FODMAP too.
My spicy baked potato wedges recipe is a new favourite in our house – I’m not sure we’ll ever have frozen oven wedges ever again after tasting these! They’re super simple to make and are probably the best wedges I’ve ever tasted…
This is a little simple remix of my original baked potato wedges recipe, but I’ve spiced it up a little bit… literally!
Ok, they’re not spicy in the sense that they’ll blow your head off but they do have a mild, peppery heat if you add cayenne pepper and a lovely smoky flavour too. However, they still have the same, insanely crispy exterior with fluffy potato in the middle.
Throw on a few fresh herbs and they’re ready to be devoured! And you’ll only need 5 simple ingredients to pull it off.
But there’s one little tip that I always do when cooking these to make sure my wedges turn out exactly like they would if you deep-fried them… and no, it doesn’t involve frying them in any way!
All you need to do is parboil your potato wedge shapes before popping them into the oven. It’s such a simple step that doesn’t take too long and makes a HUGE difference.
Once you’ve parboiled them, give them a good shake after you’ve drained them. This will fluff them up a bit and you’ll get insanely crispy wedges after baking them.
Of course, you can just cut your wedge shapes, toss them in seasoning and oil and bake them without par-boiling them. But you defo won’t get that insanely crispy texture like they’ve been fried.
But it’s up to you! Give it a try both ways and let me know what you prefer – I know what I prefer! Here’s what you’ll need…
So here’s everything you’ll need for my super crispy potato wedges recipe… (it’s not a particularly long list!!)
Ingredients for my spicy baked potato wedges recipe
- 1 kg potatoes
- oil (I use garlic infused oil but any would do)
- 2-3 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional, gives a bit more spice!)
Ok, so here’s how to make them…
1. Start by turning on your oven at 200C fan or 220C without the fan setting on. We want the oven to be nice and hot here so they get nice and crispy so make sure it’s fully pre-heated before cooking anything.
2. First of all, wash and gently scrub the potatoes – I know nobody actually does this, but you probably should ? Make sure that you don’t peel them because otherwise you won’t have wedges… you’ll have wedge-shaped roast potatoes!
3. Start by cutting the potatoes into wedge shapes. I know that’s really vague but it’s hard to explain in writing! I’ll have a go anyway. Basically, cut your potatoes in half length-ways. Then place the flat-side down and cut it in half again, length-ways. Then you can take both segments and cut in on them at an angle, to make your wedge shapes.
4. Place the your chopped wedge shapes in a saucepan of boiling salted water for about 6-8 minutes. Only place them into the water from the point at which the water is bubbling and boiling. After 6-8 minutes, the potatoes should be softer but not breaking up.
5. After 6-8 minutes, drain the potatoes and give them a good shake in the saucepan with the lid on. This will make them really crispy and fluffy – it’s the most important step! Remove the lid to allow them to dry a little briefly.
6. Pour some oil onto a large baking tray and spread your wedges out onto the tray. I use garlic-infused olive oil as it’s low FODMAP and adds tons of flavour.
7. Drizzle with a little more oil on top of them, then sprinkle with your paprika, salt and pepper (cayenne pepper optionally too). Make sure there is a fairly even coverage. Ideally turn the wedges over at this point too so they are completely coated with oil and seasoning on all sides.
8. Place in the oven for around 30 minutes until super crispy. (I like to turn the wedges around half way through) If they’re still a little flexible, then they’re probably not quite done. They should be nice and crisp like a fried chip!
9. Remove from the oven when they are cooked and with a golden, crisp exterior. The skin should be reeeeeally nice and crunchy and even the flesh of each wedge should be lovely and crisp. Enjoy!
Here’s a few top tips for pulling off my spicy baked potato wedges recipe:
- If you can, try not to use ENORMOUS potatoes for this recipe – they’ll be more cumbersome to cut into the correct wedge shape. Plus, you’ll likely end up with larger wedges which will take longer to cook and crisp up.
- Of course, don’t make wedges out of baby potatoes either – they’re far too small and will probably just turn to mush when you par-boil them!
- Try and make sure all your wedges are a similar size. Otherwise small sized wedges will start to burn before the big ones are cooked. Having a sharp knife can mean you make more accurate cuts.
- Be generous with the oil, that’s what makes them crispy!
- You can make this recipe without parboiling the potatoes first, but without that fluffy par-boiled exterior they’ll take longer to cook and won’t be as nice at all.
And if you’d prefer the more condensed version of my spicy baked potato wedges recipe, here’s the recipe card ??
Spicy Baked Potato Wedges Recipe (vegan, low FODMAP)
- 1 kg potatoes
- oil I use garlic infused oil but any would do
- 2-3 tsp smoked paprika
- 1/2 tsp cayenne pepper optional, gives a bit more spice!
- Preheat your oven to 200C Fan / 220C.
- Wash and scrub your potatoes but don't peel them.
- Cut the potatoes into wedge shapes.
- Place the potatoes in a saucepan of boiling salted water for about 6-8 minutes from the point at which the water is bubbling and boiling. The potatoes should be softer but not breaking up.
- After 6-8 minutes, drain the potatoes and give them a good shake in the saucepan with the lid on. This will make them really crispy and fluffy. Remove the lid to allow them to dry a little briefly.
- Pour some oil onto a large baking tray and spread your wedges out onto the tray.
- Drizzle with a little more oil, then sprinkle with your paprika, salt and pepper (cayenne pepper optionally too). Make sure there is a fairly even coverage. Ideally turn the wedges over at the point too so they are completely coated with oil and seasoning on all sides.
- Place in the oven for around 30 minutes until crispy. (I like to turn the wedges around half way through)
- Remove from the oven when they are cooked and with a golden, crisp exterior.
Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!
Thanks for reading,
Oh and don’t forget to pin this for later!