Paprika Potato Wedges Recipes

BAKED PAPRIKA POTATO WEDGES

Steps:

• Preheat your oven to 180*C (160*C fan assisted)/ 350*F Slice each potato in half lengthways, then slice each half in half again so that each potato makes 4 wedges. Transfer into a large bowl then sprinkle on top the paprika, dill, garlic powder, salt and pepper. Drizzle on top the olive oil. You want just enough to help the spices coat the wedges evenly. Now transfer the wedges onto a baking sheet or roasting tin covered with parchment paper. Bake for around 30 minutes - or until the potatoes are nice and soft on the inside and golden on the outside.

PAPRIKA POTATO WEDGES

Steps:

• Wash the potatoes with cold water, pat them dry with kitchen towel, then cut them into wedges. You can peel the skin off, if you wish, but I prefer it on.
• Place the wedges in a re-sealable plastic bag together with all the other ingredients.
• Seal the bag and give it a good shake, so that they wedges get coated nicely.
• Preheat the oven to 220 degrees C (430 Fahrenheit).
• Place the wedges onto a roasting tray and bake for 35 minutes or until crisp and golden-brown.
• Serve with the sauce of your choice.

POTATO WEDGES RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Thoroughly wash potatoes, cut in half, and slice into wedges.
• Toss wedges in olive oil and seasonings.
• Place on a baking sheet, skin side down.
• Bake 40-50 minutes.
• Enjoy!

GARLIC PARMESAN POTATO WEDGES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. Sprinkle potato wedges with Parmesan cheese and toss again.
• Mix Italian seasoning, garlic powder, paprika, and salt together in a small bowl. Sprinkle over the wedges and toss to coat. Arrange wedges skin-side down on a rimmed baking sheet.
• Bake in the preheated oven until fork-tender and golden, about 40 minutes.

PAPRIKA POTATO WEDGES

Steps:

• Heat the oven to 425.
• Scrub the potatoes, rinse, and pat dry. Cut each potato length ways into 8 wedges.
• Put the wedges in a roasting tin, drizzle over the oil and toss well to coat the potatoes. Sprinkle with the paprika and salt.
• Roast potatoes for 35-40 minutes, spooning the oil over them 2-3 times.
• Remove from oven and sprinkle with a pinch of salt.

SMOKED PAPRIKA POTATO WEDGES

Steps:

• Preheat the oven to 450 degrees F.
• Put the potatoes in a large pot over medium heat and cover with water. Cover the pot and bring to a boil. Add salt, to taste, to the water and cook for 5 minutes. Drain and put them, while hot, in a bowl. Add the extra-virgin olive oil and the grill seasoning and the paprika and toss to coat evenly. Arrange the potatoes on a cooling rack on top of a baking sheet, so the heat can go all around the wedges. Roast until crisp, about 15 to 18 minutes.
• Remove the potatoes from the oven to a platter. In a small bowl, mix together the sour cream, garlic, chives and hot sauce. Serve the potatoes hot with the dipping sauce alongside.

GRILLED POTATO WEDGES WITH SMOKED PAPRIKA MAYONNAISE DRESSING

Steps:

• Preheat a charcoal or gas grill to high heat.
• Brush the potato wedges with oil, sprinkle with salt and pepper and grill until nicely charred and cooked through, 2 to 3 minutes per side.
• While the potatoes are grilling, whisk together the mayonnaise, mustard, sherry vinegar and grilled lemon juice. Whisk in the olive oil. Season with salt and a generous amount of pepper.
• Pull the potatoes from the grill to a platter and dust with smoked paprika. Drizzle the sauce over the warm potatoes and scatter the parsley over the top.;

SMOKED PAPRIKA POTATO WEDGES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place a baking pan in the oven to heat up.
• Mix olive oil, garlic, oregano, smoked paprika, and hot sauce in a large bowl. Toss potato wedges in the oil until well coated.
• Pour wedges into the hot baking pan.
• Bake in the preheated oven until crisp and golden, about 40 minutes.

POTATO WEDGES

Steps:

• Heat the oven to 200C/180C fan/gas 6. Bring a large pan of lightly salted water to the boil. Cut the potatoes into chunky wedges, then boil in the water for 7 mins. Drain and leave to steam dry for 5 mins.
• Spread the wedges out on a large baking sheet or two smaller ones. Toss with the oil and 1 tsp salt (preferably sea salt) and spread out so that they aren't overlapping. Roast for 30 mins, turning halfway until golden and crisp.