Who doesn’t love potatoes? They’re one of those comfort foods that can take on so many flavors, and today I’m showing you how to make them extra crispy and packed with spice. These oven-baked potato wedges are golden on the outside, soft on the inside, and seasoned with a mix of garlic, paprika, oregano, and just a little heat if you like things spicy.
The best part? They’re ridiculously easy to make. You only need a few pantry staples and about 35 minutes in the oven to get perfectly roasted potatoes that are full of flavor. They make an amazing side dish to serve with grilled meats like chicken, beef, or pork, but honestly, they’re so good you can enjoy them all by themselves with ketchup, mayo, or any dipping sauce you love.
If you’re looking for a quick, foolproof recipe that delivers big flavor and crispy edges every time, this is it. Let’s bake some potatoes!
Ingredients
- 10 potatoes, peeled and washed
- 2–3 tablespoons vegetable oil
- 2–3 cloves garlic, crushed
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon chili flakes (optional)
- ½ teaspoon white pepper powder
- Salt, to taste
- Crushed black pepper, to taste
- Fresh parsley, chopped (for garnish)
Step-by-Step Recipe
So here I’ve got about 10 potatoes, which is roughly 1 kg. Make sure you’ve peeled them nicely and given them a good wash. I’m cutting them into potato wedges—nice and chunky, just the way I like them.
Next, I place the wedges into a large bowl. Now comes the fun part: seasoning. I drizzle in some vegetable oil, add crushed garlic, dried oregano, paprika, and a pinch of chili flakes. The chili flakes are optional, but if you like your potatoes spicy, definitely go for it. Then I add some white pepper powder, a little salt, and some freshly crushed black pepper. Mix everything together really well so every wedge is coated in that beautiful spice mixture.
Everything’s looking good, so now I grab my baking tray lined with foil paper. Spread the potatoes out—don’t overcrowd them, they need a little space. Then I cover them with another sheet of foil. This trick helps the potatoes cook faster because the foil traps heat and moisture inside.
Pop them in the oven at 230°C for about 20 minutes. Once that’s done, take them out, remove the foil, and slide them back into the oven. Bake for another 15 minutes, or until the wedges are perfectly golden brown and crispy on the outside while soft on the inside.
Now they’re ready! To finish them off, I chop up some fresh parsley and sprinkle it over the top. That’s it—your crispy baked potatoes are done.
Extra Notes
- Spice it up: Add more chili flakes if you want them extra hot, or skip them if you prefer mild.
- Serving ideas: These pair beautifully with grilled pork, beef, or chicken. Or just enjoy them solo with ketchup, mayo, or your favorite dipping sauce.
- Make-ahead: You can cut and season the wedges earlier in the day. Keep them covered in the fridge until you’re ready to bake.
And that’s how easy it is to make baked potatoes at home. Crispy, flavorful, and versatile—they’ll definitely become a favorite in your kitchen. I really hope you try this recipe out. Serve them up as a side or enjoy them on their own. Either way, I promise you’re going to love them.