Roasted Potato Wedges with Paprika
Crispy oven-roasted potato wedges tossed in smoky paprika and olive oil. A simple, flavorful side dish that's perfect for weeknight dinners.
- Total time
- 40 min
- Servings
- 4
- Calories
- 220
- Protein
- 4g
Ingredients
- 2 lb potatoes
- 3 tbsp olive oil
- 2 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Preheat your oven to 425°F. Scrub the 2 lb potatoes and cut each into 8 wedges, leaving the skin on for extra crispness.
- 2
In a large bowl, toss the potato wedges with 3 tbsp olive oil, 2 tsp paprika, 1 tsp salt, and 0.5 tsp black pepper until evenly coated.
- 3
Arrange the wedges in a single layer on a baking sheet, making sure they aren't crowded so they crisp up rather than steam.
- 4
Roast for 25-30 minutes, flipping halfway, until the wedges are golden brown and easily pierced with a fork.
- 5
Serve hot, sprinkled with a little extra salt if desired.
Tools you’ll need
- baking sheet
- large bowl
- knife
- cutting board
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