Ok, let me tell you something serious right now. I know you’ve probably had potato wedges a million times in your life. It is one of those classic side dishes we’ve all tried at least once, right? But here is the thing… You haven’t these potato wedges! They are perfectly dressed, beyond delicious and most importantly – so easy to make! Seriously, the first time I made them, just last weekend, our taste buds were in shock. It was that good! The empty sheet pan has proven it!
The best part about them is that you don’t have to stray too far from your regular wedge making routine. With just a few little tweaks you will get these amazing wedges on your plate. So, let’s dive in, because trust me, you’re gonna want these in your life ASAP!
What do you need
Russet potatoes – These are large, dark brown potatoes that are very good for baking. All you need to do is to peel the skin off and cut them into large wedge-style pieces. Told you, it is a super easy and familiar process.
Seasoning – Well this is where the magic happens, my friend. It is all how you dress these folks. Here is the mix I use:
- Onion – The sweetness of the onion pairs perfectly with the potato taste. When roasted, it add that layer of flavor that is an absolute must. Just peel and cut the onion into large wedge pieces.
- Garlic – Use a whole head of unpeeled garlic. We go very raw and rustic here. Roasting the garlic whole, brings the flavors to another level. So please trust me on this one.
- Olive oil – You need a good drizzle of olive oil here to bring everything together and get the crispy finish. Plus, we need to break the thick tomato paste texture, so olive oil is just the right add on to use here.
- Tomato paste (or my homemade tomato sauce if you have it) – It is unbelievable what the tomato paste does to this dish. Just a spoon or two of tomato paste adds an unbelievable depth of flavor. It’s the star of the show!
- Smoked paprika – This is the spice that I often use for potatoes. I love the sweet and smoky flavor that feels like home.
- Cumin – Just a spoonful of ground cumin blends so nicely with the other seasoning. You are going to love how it tastes with the potatoes.
- Salt and pepper – As always, season to taste.
- Herb Butter (optional but highly recommended) – Whether it is sage-based, rosemary-based, or even dill-based, the herb butter adds something special to the wedges. Don’t worry if you don’t have it, just simply substitute it with plain butter and fresh herbs (if any).
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Kitchen tools
I really want to highlight the kitchen tools that are a must-have in every kitchen, especially if you are looking for budget-friendly options that make life easier. Trust me, these are tools you’ll use over and over again:
Vegetable Peeler – There is nothing more helpful than a basic old-fashioned vegetable peeler. You don’t need anything fancy; in fact, I’ve learned from experience that sometimes the simplest tools work the best. A no-frills peeler will get the job done and reasonable price. I’ve got two favorites to help you out if you’re on the hunt:
- Kitchen Aid Classic Vegetables Peeler – This is exactly what I am talking about. Simple, reliable, and old-fashioned. A simple well-made tool that peels like a dream. It is comfortable to hold and gets the job done quickly, making it a kitchen essential.
- OXO Peeler – Another favorite of mine, especially when I am preparing my veggies for something like my vegetable ginger soup. It truly makes peeling a breeze. Plus, it is sturdy and fits well in your hand, which makes all the difference.
Non-stick baking sheet – A non-stick baking sheet is something you will use for everything – from roasting vegetables to baking cookies and pastries. And the best part? It is easy to clean. Whether you are making crispy roasted potato wedges or baking your favorite cookies, a non-stick baking sheet is a kitchen must-have.
All-Dressed Potato Wedges
Course: Sides, Main, DinnerDifficulty: Medium4
servings10
minutes1
hour10
minutes1
hour20
minutesThe all-seasoned potato wedges are the perfect side dish, loaded with so much flavor and easy to make, ideal for the next dinner you make.
Ingredients
4 big russet potatoes - This amount is perfect for a family of four. If you are cooking for more (or fewer), feel free to adjust the quantity.
1 large onion - Adds sweet, caramelized flavor that pairs so well with the potatoes.
1 garlic head unpeeled - Roasting garlic whole gives an amazing, mellow flavor that is a perfect to complete the dish.
¼ cup tomato paste (or ½ cup of my homemade tomato sauce)
Salt and pepper - Season to taste
1 tablespoon smoked paprika - For sweet smoky kick
½ teaspoon ground cumin - To add warmth and depth to the seasoning mix
50 gr herb butter - Preferably if not substitute with plain butter
Olive oil - As needed
Directions
- First things first, preheat your oven to 400F to warm up and line your baking sheet pan with parchment paper for easy clean up. My motto: No mess, no stress!
- Wash the potatoes, peel them and cut them in large wedge style pieces. Spread them out evenly on the sheet pan.
- Peel the onion and cut it into large wedges. Add them to the pan along with the potatoes.
- Break apart the garlic head for cloves to fall naturally (don’t peel them), and scatter them over the rest of the veggies.
- In a small bowl mix the tomato paste with a drizzle of olive oil to thin it out. Mix well then pour the mixture on top of the veggies. Gently massage to make sure the sauce is evenly spread.
- Season with salt and pepper, cumin and smoked paprika and transfer the pan into the preheated oven for about 1 hour, or until the potatoes are soft when poked with a fork.
- Once done, take them out of the oven and let them rest for 10-15 minutes before serving.
Recipe Video
Notes
- To add extra spicy kick, you can add some cayenne pepper to the seasoning mix.
- If you don’t have tomato paste, regular tomato sauce works just fine, but if you have my homemade tomato paste, even better for extra flavor!
How can you serve the all seasoned wedge potatoes
I personally love these as a side with steak, roasted chicken, or even on their own with some roasted corn. That is my go-to combo, but honestly, the options are endless! Get creative and make them your own.
Don’t forget to let me know how they turned out! Share with friends and family, and spread the word for some inspiration, Enjoy!
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