Recipe By Tatiana
Published Apr 2nd
Prep 10m Cook 1h Additional - Ready In 1h 10m
Servings 6 servings Calories 316.5

These make for a great side dish. They are spicy and crispy yet fluffy in the middle. They go with everything.

Recipe Ingredients

  • 2 tablespoons paprika
  • 2 tablespoons olive oil
  • 1 tablespoon garlic powder
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 4 large potatoes, cut into wedges
  • 1 cup bread crumbs

Cooking Directions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Mix paprika, olive oil, garlic powder, chili powder, salt, and black pepper together in a bowl until marinade is smooth.
  3. 3 Place potatoes in a baking dish; add marinade and rub into potatoes. Sprinkle bread crumbs over potatoes and coat each wedge well.
  4. 4 Bake in the preheated oven for 30 minutes. Reduce heat to 355 degrees F (180 degrees C) and continue cooking until wedges are tender enough to puncture with a fork, about 30 minutes more.

Nutrition Facts

  • Calories 316.5
  • Carbohydrate 59.2 g
  • Fat 6.2 g
  • Fiber 7.8 g
  • Protein 8.1 g
  • Saturated Fat 1 g
  • Sodium 548.9 mg
  • Sugar 3.7 g


  1. BRINE THE WEDGES!!! I you want crispy, not-spotty, and evenly cooked need to brine them in salt water for 1 hour. The rest of the recipe is fine...but without brining the wedges before baking, you’ll have no clue how they will turn out until they are done.
  2. Followed this recipe minus the bread crumbs and baked in air fryer! Delish
  3. A little spicy but delicious!
  4. Both my daughter and I liked the flavor of these but the bread crumbs made them a bit too crumbly for us. Also the process of making the marinade and rubbing it onto the potatoes is not something I would care to do again. I think I would take the advice of other reviewers and - Read more ...
  5. Flavor wise, decent. Certainly beats a plain wedge. But the instructions for making a marinade, fail. It's all dry seasoning. Save yourself some trouble and toss the wedges in oil, put on the sheet and season by hand as you do the bread crumbs or panko. That will result in the best evenly seasoned wedges. - Read more ...
  6. It was a good side dish. However next time I might use less bread crumbs as well as less salt. A bit overpowering but I would try and make this again!
  7. I will make this again but will make sure to have long baking potatoes so the wedges actually stand up in the dish - will make the marinade and bread crumbs more consistent after baking/roasting.
  8. Solid potato wedges. Made exactly as recipe states. We enjoyed this as a change of pace. Will definitely make again.
  9. I guess I was just looking for something with a little more flavor. There's not too much to differentiate this recipe from many other baked potato wedge recipes that I've tried and that's not to say that we didn't like it because we did. The recipe doesn't state whether or not the bread crumbs should - Read more ...

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