Roasted Paprika Wedges. Delicious, crispy, flavourful and so easy to make at home. Perfect as a side dish or appetizer.
These wedges are crispy on the outside and soft on the inside. They also don’t take too much time to make and they’re WAY better than store bought or frozen potato wedges. Plus they make your house smell SO GOOD!
I love potatoes. If you know me, it’s probably my FAVOURITE vegetable. It’s so good and full of starchy deliciousness. If you asked me which vegetable I would bring on a deserted island it would be potatoes. And not the sweet kind. Just plain yellow russet potatoes please.
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They’re also so satisfying and filling. In fact, if you’re looking for a good meatless meal idea, potatoes are a great base! Sometimes I love mixing my wedges with some veggies like kimchi, fried egg on top and some mayo and call it a day! That’s why I love potatoes. They’re humble, affordable and accessible. I also share many potato recipes on my blog so just search and you’ll find them all!
For this recipe
You will need very few ingredients:
- Yellow russet potatoes as they are best for baking
- Paprika powder
- Avocado oil
You’ll also need a potato peeler.
Watch how I made this!
Give it a try!
Well I hope you give my Roasted Paprika Potato Wedges a try! It always excites me when you guys make my recipes and I hope this is one you try.
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Roasted Paprika Wedges
- baking sheet
- Reusable baking liner
- Potato peeler
- 8 medium size organic yellow russet potatoes sliced into wedges with skin on
- 2 tsp paprika powder
- 1 tsp sea salt
- 2 tbsp Avocado Oil
- Preheat the oven to 450 degrees F.
- Evenly spread sliced potato wedges onto greased or lined baking sheet
- Add paprika powder, salt and avocado oil on top of wedges. Use your hands to massage spices and oils into wedges.
- Bake for 15 minutes, then remove from oven and flip. Bake for another 15 minutes. Serve with your favourite condiment.