Baked Paprika Potato Wedges (Video)

Nadia dairy free, gluten free, nut free, Side dishes, Vegan, Vegetarian, Video 14 Comments


Baked Paprika Potato Wedges 

Baked Paprika Potato Wedges

This side dish is now a favourite in our house, my husband can’t get enough of it! I made these wedges once a while ago as a change from the usual sweet potato fries I usually go for and now every time I ask the hubby what he fancies to eat he’ll ask for these baked paprika potato wedges.

Watch the video above to see how easy these baked paprika potato wedges are to make!

White potatoes have such a bad reputation now, along with bread, rice…etc, but I don’t see anything wrong with eating potatoes every now and then as part of a balanced diet. True, sweet potatoes are better for you as they offer an impressive serving of vitamin A, a vitamin that white potatoes lack, but they’re still a good form of carbohydrate to include in your diet. We tend to have these wedges on weekends as a treat, usually with my chickpea pizza which is lower in carbs compared to regular pizza so we can afford to indulge in some extra carbs on the side!

You can always use sweet potato instead of white potato if you prefer, but because sweet potato has quite a distinctive sweet flavour, the spices won’t show up as much but will still taste delicious!


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Baked Paprika Potato Wedges
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  1. Watch the video demo at the top of the page!
  2. 750g small potatoes
  3. 1 tbsp paprika
  4. 3/4 tsp salt
  5. 2 tsp dried dill
  6. 1/2 tsp garlic powder
  7. a generous sprinkle of black pepper
  8. 2-3 tbsp olive oil
  1. Preheat your oven to 180*C (160*C fan assisted)/ 350*F
  2. Slice each potato in half lengthways, then slice each half in half again so that each potato makes 4 wedges.
  3. Transfer into a large bowl then sprinkle on top the paprika, dill, garlic powder, salt and pepper.
  4. Drizzle on top the olive oil. You want just enough to help the spices coat the wedges evenly.
  5. Now transfer the wedges onto a baking sheet or roasting tin covered with parchment paper.
  6. Bake for around 30 minutes - or until the potatoes are nice and soft on the inside and golden on the outside.
UK Health Blog - Nadia's Healthy Kitchen

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Comments 14

    1. I know, right? All carbs have been demonised but just like fats and protein, we need them in our diet! Some carbs are better than others but as long as they’re enjoyed in moderation they’re perfectly healthy! I love paprika too! It’s the first spice I add to potato recipes 🙂

  1. These look delicious! One of my families favourite things are potato wedges. They’re so simple & delicious. I love the combination of flavours in these and will definitely be making some – hopefully this week!

  2. I love your videos Nadia! I make my wedges this way at home too, but have never tried it with Paprika and garlic powder! Will have to go out and buy some! I like leaving the skins on too because that makes them more nutritious. I ready somewhere that the peel of the potato it the bit that contains all the good stuff. Also a major thumbs up for the parchment paper in the tin! Makes it SO much easier to clean up and to get them out of the pan without breaking them. GREAT post 🙂 x

  3. Thank you Lisa 😀 I love adding both paprika and garlic powder to potato recipes. Amazing combo 🙂

    The skin is the best thing about potato wedges! And yes, like other fruit and veg, the skin is usually the most nutritious. I’ve even read that we should eat banana peel, but I’m not sure I’m ready to go there yet haha! 😛

    I use parchment paper for everything!! I’m so lazy and I like to minimise clean up. Also as you mentioned, it’s so much easier to get food out that way.

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