Roasted Potato Wedges
Prep. Time
15 minutes
Cook Time
1.25 hour
Servings
4-6 plates
Difficulty
Easy
Gluten-Free, Nut-Free, Soy-Free, dairy-free, egg-free
You know those nights when you just need something cozy and delicious, but you also don’t want to spend the whole evening in the kitchen? That’s exactly when I make these potato wedges. They’re crispy on the outside, soft and fluffy inside, and full of flavor without any fussy steps. I love that I can toss everything together, let the oven do the work, and end up with a dish that makes the whole kitchen smell amazing. They’re the kind of potatoes you keep “taste-testing” before they even hit the table.
Ingredients
5-6 small/medium Yukon potatoes
1/2 cup extra virgin olive oil
1 tbsp dry parsley flakes
1 tsp powdered chilli lime (optional)
1 tbsp sweet chilli
1 tbsp sweet paprika
1 tbsp garlic salt
Instructions
Preheat the oven to 400F (200C)
Prepare an oven-safe large dish, and line it with parchment paper.
Rinse the potatoes thoroughly (do not remove the skin).
Cut each potato to quarters (first cut it to 2 halves, and then cut each half further to 2 halves).
Place the potato wedges in one layer in the dish.
In a small mixing bowl, combine the rest of the ingredients and mix well.
Brush the wedges with the sauce until consistently covered.
Pour water onto the bottom of the dish, cover it with aluminum foil, and place it in the oven.
Bake the potatoes for 45 minutes.
Remove the foil and place the dish back in the oven for 30 more minutes, or until the potato wedges are golden brown and slightly crispy on the outside.
Serve hot!
Notes
Did you know? Yukon potatoes are a type of yellow-fleshed potato known for their buttery flavor and smooth, thin skin. They have a naturally creamy texture that works beautifully in roasted dishes, and you don’t need to peel them—the skin is tender and adds extra flavor. Yukons hold their shape well when cooked, so they’re great for roasting, boiling, or making potato salads. They’re the versatile, easygoing friend of the potato world.
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