Smoked Paprika Potato Wedges Recipe

Potatoes: The main ingredient, providing the base for the wedges.

Olive oil: Helps to coat the potatoes and allows them to crisp up in the oven.

Smoked paprika: Adds a smoky, slightly sweet flavor to the wedges.

Garlic powder: Enhances the flavor with a subtle garlic taste.

Salt: Essential for seasoning and bringing out the flavors.

Black pepper: Adds a bit of heat and depth to the seasoning mix.

To achieve perfectly crispy potato wedges, make sure to soak the potatoes in cold water for at least 30 minutes before tossing them with the olive oil and spices. This helps to remove excess starch, which can prevent them from becoming as crispy as possible. After soaking, be sure to pat the potato wedges dry with a clean towel to ensure they roast evenly.

• potatoes - Substitute with sweet potatoes: Sweet potatoes offer a slightly sweeter flavor and a different nutritional profile, adding variety to the dish.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for roasting.

• smoked paprika - Substitute with regular paprika and a dash of liquid smoke: Regular paprika provides the color and mild flavor, while liquid smoke adds the smoky element.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more intense and aromatic garlic flavor.

• salt - Substitute with sea salt: Sea salt can provide a slightly different texture and a more complex flavor profile.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and a slightly different heat profile, adding a subtle difference to the dish.

• Allow the potato wedges to cool completely before storing. This prevents condensation, which can make them soggy.

• Transfer the cooled potato wedges to an airtight container. For best results, use a container that minimizes air space.

• Store the container in the refrigerator. The potato wedges will stay fresh for up to 3-4 days.

• For freezing, place the cooled potato wedges on a baking sheet in a single layer. This step ensures they freeze individually and not in a clump.

• Freeze the baking sheet for about 1-2 hours, or until the potato wedges are solid.

• Once frozen, transfer the potato wedges to a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to reheat, preheat your oven to 400°F (200°C). Spread the frozen potato wedges on a baking sheet in a single layer.

• Bake for 15-20 minutes, or until heated through and crispy. You can also use an air fryer for a quicker reheating option.

• Avoid microwaving the potato wedges as it can make them soggy instead of crispy.

• For an extra burst of flavor, sprinkle a bit more smoked paprika or garlic powder before reheating.

• Oven Method: Preheat your oven to 375°F (190°C). Spread the leftover potato wedges on a baking sheet in a single layer. Bake for 10-15 minutes until they are heated through and regain their crispiness. This method ensures the potato wedges stay crispy on the outside and soft on the inside.

• Air Fryer Method: Set your air fryer to 350°F (175°C). Place the potato wedges in the air fryer basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating. This method is quick and keeps the potato wedges crispy.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the potato wedges in the skillet and cook for 5-7 minutes, turning occasionally until they are heated through and crispy. This method is great for a quick reheat with a touch of added flavor from the olive oil.

• Microwave Method: Place the potato wedges on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on high for 1-2 minutes, checking halfway through. While this method is the fastest, it may result in softer potato wedges compared to other methods.

• Oven: Used to bake the potato wedges at a consistent temperature of 400°F (200°C) to ensure they become golden and crispy.

• Large mixing bowl: Essential for tossing the potato wedges with olive oil, smoked paprika, garlic powder, salt, and black pepper to ensure even coating.

• Baking sheet: Provides a flat surface to spread the potato wedges in a single layer, allowing for even baking.

• Parchment paper: Optional but useful for lining the baking sheet to prevent sticking and make cleanup easier.

• Spatula: Handy for turning the potato wedges halfway through the baking process to ensure they cook evenly on all sides.

• Measuring spoons: Necessary for accurately measuring the olive oil, smoked paprika, garlic powder, salt, and black pepper.

• Knife: Used to cut the potatoes into wedges.

• Cutting board: Provides a safe and stable surface for cutting the potatoes into wedges.

Pre-cut potatoes: Cut the potatoes into wedges ahead of time and store them in water in the fridge to prevent browning.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.

Preheat the oven: Make sure your oven is fully preheated before you start baking to ensure even cooking.

Batch cooking: Double the recipe and bake in batches. Store extra potato wedges in the fridge for quick reheating later.

Spice mix prep: Mix the spices in advance and store in an airtight container for future use.