Ingredients
Equipment
Method
Instructions
- Preheat the oven to 400°F. Lightly spray a baking sheet with cooking spray.
- Wash the 4 large potatoes. Cut each potato into 8 wedges (cut in half lengthwise, then cut each half into 4 wedges). Try to make wedges as even in size as possible.
- Place the wedges in a large bowl and cover them with hot water. Soak for 10 minutes.
- Drain the potatoes and dry each wedge thoroughly with a clean kitchen towel or paper towels. Drying well is important for crispiness.
- In a small bowl, combine 1/2 teaspoon paprika, 1/2 teaspoon ground cumin, 1 teaspoon onion powder, 1 1/2 teaspoons garlic powder, 1/4 teaspoon mustard powder (optional), 2 teaspoons salt, and 1/2 teaspoon black pepper. Mix until evenly combined.
- Return the dried wedges to the large bowl. Drizzle 3 tablespoons oil over the potatoes, then sprinkle the seasoning mixture on top. Toss the wedges until they are evenly coated with oil and spices.
- Arrange the seasoned wedges in a single layer on the prepared baking sheet, spacing them so they are not touching as much as possible.
- Bake for 30–35 minutes, flipping the wedges once after about 15 minutes, until they are golden and crisp on both sides.
- Remove from the oven and serve immediately.
Notes
Notes
Soaking the potatoes in hot water works for this recipe but only because we are roasting the potatoes in the oven. Do not soak potatoes in hot water if you intend to fry them in a deep fryer. Soak in cold water only if you choose to deep fry this recipe in oil.
You can also soak the potatoes in cold water for about 45 minutes before cooking for similar results.
Soaking the potatoes in water steams the potatoes on the inside when they cook. Drying the potatoes well after soaking helps to ensure the potatoes become crispy on the outside.
I often will coat the pan with a little spray oil also to help keep the potatoes from sticking to the pan.
You can line your pan with
parchment paper
or aluminum foil to help make cleanup easier. The potatoes are slightly less crispy if you line the pan.
Mustard powder and cumin give these potato wedges an extra flavor boost that tastes more like seasoning salt. If you prefer a simpler version, both the cumin and the mustard powder can be omitted
If you prefer a little more kick, you can also double the paprika and/or use smoked paprika.
Soaking the potatoes in hot water works for this recipe but only because we are roasting the potatoes in the oven. Do not soak potatoes in hot water if you intend to fry them in a deep fryer. Soak in cold water only if you choose to deep fry this recipe in oil.
You can also soak the potatoes in cold water for about 45 minutes before cooking for similar results.
Soaking the potatoes in water steams the potatoes on the inside when they cook. Drying the potatoes well after soaking helps to ensure the potatoes become crispy on the outside.
I often will coat the pan with a little spray oil also to help keep the potatoes from sticking to the pan.
You can line your pan with
parchment paper
or aluminum foil to help make cleanup easier. The potatoes are slightly less crispy if you line the pan.
Mustard powder and cumin give these potato wedges an extra flavor boost that tastes more like seasoning salt. If you prefer a simpler version, both the cumin and the mustard powder can be omitted
If you prefer a little more kick, you can also double the paprika and/or use smoked paprika.