Dare we say better than Steakhouse fries?
Simple recipes are always on my favorites list. They come together easily, and when made with quality ingredients, are delicious. That’s what I love about these Paprika Potato Wedges. Using a handful of easy to find staples, and 20 quick minutes, you too can enjoy these tasty taters.
Let’s get to it!
The key to getting these Potato Wedges nice and crispy is making sure your oven is hot! So, you need the temp to read 425 degrees, not 410, not 420, but a big ‘ol 425. Yes, my friend, you want that oven H-O-T, because anything less than that and you will have sad little soggy spuds.
The second tip, you need as much surface area exposed to that hot air. What on earth does that mean, you ask? Simple, if you place the taters, with the two most prominent (read: the angled sides) sides exposed to the hot air, the crunchier they’ll be. More hot air, more crunch, just like a tall tale from one of your children.
Since you have the spuds standing on their side, they don’t need to be flipped! Can you imagine? Put it in, set that timer and walk away. But, only for 20 minutes, no one wants charcoal wedges. These have just the right amount of crisp, plus that smoky paprika that not only makes them look pretty, but as my children say, “yummy,” as well. I absolutely love to pair these wedges with our meatloaf recipe, or a classic grilled steak.
enjoy!
xx
the turnips + tantrums team
Roasted Paprika Potato Wedges
Ingredients
- 4 russet potatoes
- 2 tbsp olive oil
- 2 tsp paprika
- 1 tsp kosher salt
- .5 tsp black pepper
Instructions
- Preheat the oven to 425 degrees.
- Be sure to scrub your potatoes well. These are not Roasted Dirt & Paprika Potatoes.
- Cut each potato into 8 wedges.
- Line a baking sheet with aluminum foil.
- On the baking sheet, mix ingredients together with your hands.
- Stand all the wedges up, so that they have the larges sides exposed.
- Bake for 20 minutes, or until wedges are golden.
Nutrition
Recipe Source: turnips + tantrums original recipe.
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