Roasted Potato Wedges

A crispy, spicy alternative to french fries, perfect as a side dish to meat or poultry.

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Roasted Potato Wedges

  • Servings: 4
  • Difficulty: very easy
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  • 1.5kg / 3.3lb of Yukon gold potatoes
  • 3 tablespoons of olive oil
  • 1 tablespoon of coarse sea salt
  • 1 teaspoon of sweet paprika powder
  • 1 tablespoon of dried marjoram


  1. Preheat the oven to 210°C / 410°F.

  2. Peel the potatoes and cut into wedges. In a large mixing bowl combine olive oil, sea salt, paprika, and marjoram. Add the potato wedges and stir (or cover with a lid and shake) until the wedges are completely coated with the spiced oil.

  3. Spread the potato wedges in a single layer on a baking sheet and bake until golden brown and crispy, about 25 – 35 minutes. Serve immediately.


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