These oven baked Homemade Spicy Wedges are fantastically crispy on the outside and super soft in the middle. They are a much healthier alternative to their deep fried buddies, meaning you can eat more of them without the guilt!!!
If I was ever put in a situation where I could only choose one carbohydrate to eat till my dying day it would be potato. I mean don’t get me wrong I would totally miss digging into bowls of steaming hot rice, mouth-watering pastas and fresh bread right from the oven. But my love for potato and his sweet cousin, that I think would be part of the whole package beings a potato and all that, are so strong that I think I could go on day after day without regret or looking back.
I can see it now, a life filled with dollops of creamy mash instead of rice. Bowls filled with soft pillows of gnocchi instead of pasta. Crispy hash cakes replacing slices of bread. And trays full of these Homemade Spicy Wedges for snacking and plate filling.
The secret to making these Homemade Spicy Wedges extra crispy all comes down to the soaking. And why is this you ask?
Because it helps to release the excess starch in the potato. That excess starch is what prevents the potatoes from going all crispy and crunchy like. Which is just an absolute no no as far as wedges and fries are concerned.
Once you have scrubbed the skins and chopped your potatoes into wedge like shapes, simply soak them in cold water for half an hour or longer, the longer the crispier I find.
You can soak the wedges in any vessel you like. The kitchen sink works wonders for large portions, otherwise a medium to large bowl will do the job fine. And if you decide you want to indulge in these fantastic Homemade Spicy Wedges for a couple of days in a row, which I definitely think is going to happen, then just do one lot of prep and leave the the leftovers chilling in a bowl of water in the fridge till the next day.
Another factor to making these incredible wedges crispy is by making sure that they are patted thoroughly dry before tossing them in the oil and spices. This allows the oil to do what it does best, coating the wedges completely to give full crunch appeal.
And make sure you don’t crowd them on the baking tray otherwise they get all steamy together instead of baking to crispy perfection.
Naturally gluten and dairy free and suitable for vegetarians and vegans makes these Homemade Spicy Wedges a must try for any household.
And I just know you guys are going to fall in love with the simple but effect use of spices that I have chosen to coat these moorish morsels in. A pinch of chili powder for that spicy kick and a sprinkle of paprika for that smokey flavor and reddish color. These two together give the perfect balance of spicy and smokey flavors that just work perfectly with the potato.
Dip these Homemade Spicy Wedges into a blob of sour cream or even give them a squirt of a flashed up version of tomato sauce or they are even pretty amazing with my CREAMY RED BELL PEPPER DIP. And you my friend will find yourself in true heavenly potato bliss.
Great on their own as a snack, as a plate filler and are perfect to make loaded fries with.
I hope you guys enjoy these as much as I have. And if you try them, then let me know by leaving a comment below. I love hearing about your cooking adventures that we share together.
- 1½ pounds (700g) agria potatoes
- ¼ teaspoon chilli powder
- 1 teaspoon smoked paprika powder
- 2 tablespoons olive oil
- Wash the potatoes and cut into wedges. Soak in cold water for at least 30 minutes.
- Heat oven to 400 (200C) and line a large tray with parchment paper. You may need to use 2 trays.
- When the wedges have been soaked drain them off and pat dry using a clean kitchen towel or paper. Transfer the dried wedges into a large mixing bowl and sprinkle over the chilli and smoked paprika. Add the olive oil and give the wedges a good mix using your hands.
- Lay the wedges out on the tray or trays taking care not to crowd them. Place in the oven for around 20 minutes, turning once until cooked and crispy.
- Remove form oven and transfer to a bowl and toss with salt to taste.