Good oven wedges need room to brown. Cutting them evenly and drying them thoroughly helps the oil coat their surface, while a hot metal tray gives the cut sides a useful start. There is no deep fryer and no complicated coating here, just potatoes, oil and a few seasonings.

The wedges are turned once rather than constantly moved around. That gives the underside time to develop a crust. Paprika adds colour and a gentle savoury flavour, but keep an eye on the tray near the end because spices can darken before a large wedge is tender.

The recipe

Crispy paprika potato wedges

4 side servings · 60 minutes total · Metric measurements

Ingredients

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Method

  1. Prepare the ovenHeat the oven to 220°C / 425°F conventional, or 200°C fan. Put a large, sturdy metal tray in the oven while it heats. Use oven gloves whenever handling it.
  2. Cut evenlyCut each potato lengthways into 6-8 wedges, aiming for similar thickness. Pat the cut potatoes very dry with a clean kitchen towel.
  3. SeasonToss the wedges in a bowl with the oil, paprika, garlic powder, 1/2 teaspoon salt and pepper until evenly coated.
  4. Roast the first sideCarefully remove the hot tray and spread the wedges on it with a cut side down. Leave space between them. Roast for 22-25 minutes without moving.
  5. Turn and finishTurn the wedges with a thin spatula. Roast for another 15-20 minutes until golden at the edges and a knife slides easily into the thickest piece. If they darken too fast, lower the heat slightly.
  6. Serve hotTaste a wedge and add the remaining salt only as needed. Scatter with parsley if using, then serve promptly while the edges are crisp.

Small details that help

  • A floury potato usually gives a fluffier middle; waxy potatoes make firmer wedges. Both can work, but the texture will differ.
  • Leave space between pieces. Use two trays if necessary and rotate their positions during cooking.
  • If a wedge sticks when you first try to turn it, give it another minute or two before sliding a spatula underneath.

Swaps and variations

Swap paprika for dried rosemary and black pepper, or use smoked paprika for a deeper flavour. Avoid fresh minced garlic on the tray for the full cooking time because it can burn; add it near the end if using.

What to serve with it

Serve as a side with a chickpea skillet, roast chicken or a simple bean salad. A plain yogurt dip with lemon is a useful contrast to the warm paprika seasoning.

Storage and reheating

Refrigerate promptly in a covered container and use within 3 days. Reheat on a tray until 74°C / 165°F throughout. The edges may not be as crisp as when freshly cooked; avoid covering them while reheating in the oven.

Food-safety reference: safe cooking and reheating temperatures. Refrigerate perishable food within 2 hours, or 1 hour above 32°C / 90°F. Keep the refrigerator at 4°C / 40°F or below.

Common questions

Should I peel the potatoes?

No, but scrub them well and discard potatoes that are green, sprouted or damaged. Peel sound potatoes if you prefer the texture without skins.

Can I line the tray?

Oven-safe baking paper makes cleaning easier but may change browning. Check the paper's temperature limit and do not preheat an empty tray with loose paper on it.

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