This is an easy an versatile recipe. I've made this exactly as published, but have also eliminated the garlic powder and red pepper and tossed the potatoes with thyme and/or Parmesan cheese. They come out crispy and tasty every time.
Spicy Potato Wedges
This simple side dish is mostly hands-off, which lets you cook other dishes on the stovetop at the same time.
Yield: 6 servings (serving size: about 6 ounces potato wedges)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 164
- Calories from fat: 20%
- Fat: 3.7g
- Saturated fat: 0.3g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 1.1g
- Protein: 3.2g
- Carbohydrate: 29.9g
- Fiber: 4.6g
- Cholesterol: 0.0mg
- Iron: 1mg
- Sodium: 168mg
- Calcium: 17mg
Ingredients
- 2 1/2 pounds Yukon gold potatoes, each cut lengthwise into 8 wedges
- 1 1/2 tablespoons canola oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground red pepper
- Cooking spray
Preparation
- Preheat oven to 425°.
- Combine potatoes and oil in a large bowl, tossing well to coat. Combine salt, garlic powder, and pepper in a small bowl. Sprinkle salt mixture over potatoes, tossing well to coat. Arrange potatoes in a single layer on 2 baking sheets coated with cooking spray. Bake at 425° for 25 minutes. Turn potato wedges over, and rotate pans; bake an additional 20 minutes or until golden brown.
Spicy Potato Wedges Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining, Kid-Friendly, 5 Ingredients or Less
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat
- COOKING METHOD: Bake
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
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