Spicy Garlic Potato Wedges | The MOST Addictive Potatoes I´ve Ever Had
These Spicy Garlic Potato Wedges are so good, you won´t be able to have just one. Like seriously, they are the most addictive potatoes I´ve ever had. They´re packed with flavors, easy to make and all done in about 40 minutes.
What gives these potatoes that spicy kick is the Hot Smoked Spanish Paprika. An essential ingredient in this recipe. As it adds the perfect balance of smokiness and heat, but without being overly spicy. If you want more heat, you can add in a little chili powder.
For the potatoes I used russet potatoes. But you can use any type of potatoes you like. The secret is to make sure all the potatoes are similar in size. That way all the wedges can be cut into the same size and cook evenly.
TIPS & TRICKS to Make this Recipe: You can serve these potato wedges warm or even at room temperature. They will hold for up to 5 days in the fridge in an air-tight container. To reheat, you can just dry heat them in a fry pan or even add them into the oven for a couple of minutes.
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork Apron and other awesome Merchandise here.
Your SUPPORT Helps Spain on a Fork Keep Going
Watch the Video Below on How to Make these Spicy Garlic Potato Wedges
Spicy Garlic Potato Wedges
- 2 1/4 lbs russet potatoes 1 kilogram
- 3 tbsp extra virgin olive oil 45 ml
- 8 cloves garlic
- 1 tsp hot smoked Spanish paprika 2.50 grams
- 1/4 cup chopped fresh parsley 15 grams
- pinch sea salt
- dash black pepper
Wash and pat dry the potatoes, then cut into wedges, I like to cut each potato in half lengthwise, then cut each half in half, and then cut each half at a diagonal cut to create the wedges, about 3 wedges from each half for a total of 12 wedges from each potato
Add the potato wedges into a large bowl, along with 1 tbsp (15 ml) extra virgin olive oil, sea salt & black pepper, toss together until well mixed
Transfer the potato wedges into a baking tray lined with foil paper, all in a single layer and skin side down
Add into a preheated oven, bake + broil option (bottom + top heat) 210 C - 410 F
Menawhile, heat a small fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil, roughly chop the garlic and add into the pan, mix continuously, after 30 to 45 seconds and the garlic is fragrant, turn off the heat, add in the hot smoked paprika and a kiss of sea salt, mix together and set aside
Once the potato wedges are cooked through, about 30 minutes (you can always pierce them with a toothpick to ensure they are done), remove from the oven, transfer the potatoes into the same bowl you tossed them in earlier, add the spicy garlic sauce over the potatoes and the parsley, gently toss together
Add the potatoes into a serving dish, serve warm or at room temperature, enjoy!
Get the Hot Smoked Spanish Paprika that I used to make this Recipe
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.