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Spicy Potato Wedges Recipe

Spicy Potato Wedges Recipe

When my husband and I barbecue with friends, we always bring these, and everyone loves them. They're a favorite accompaniment to almost anything we cook on the grill.—Autumn McNamara, Keego Harbor, Michigan
TOTAL TIME: Prep: 15 min. Bake: 30 min. YIELD:8 servings


  • 1/4 cup canola oil
  • 1 tablespoon chili powder
  • 2 teaspoons onion powder
  • 2 teaspoons garlic salt
  • 1 teaspoon sugar
  • 1 teaspoon paprika
  • 3/4 teaspoon salt
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 3-1/2 pounds large red potatoes, cut into wedges


  • 1. In a large resealable plastic bag, combine the first eight ingredients; add the potatoes. Seal bag and toss to coat. Arrange in a single layer on greased baking sheets.
  • 2. Bake at 400° for 30-35 minutes or until potatoes are tender and golden brown, turning once. Yield: 8 servings.

Nutritional Facts

3/4 cup: 212 calories, 7g fat (1g saturated fat), 0mg cholesterol, 696mg sodium, 33g carbohydrate (2g sugars, 4g fiber), 4g protein

Reviews for Spicy Potato Wedges

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Reviewed Mar. 4, 2015

"These are the best fries!! I omit the cayenne pepper & regular salt. Quick and easy to make. I have tried a couple of other baked fries recipes but none have the wonderful flavor these do. Definitely a favorite at our house."

Reviewed Jun. 29, 2014

"Delicious! I made these for a family dinner and had no leftovers."

Reviewed Oct. 27, 2012

"I have made this recipe many times with different kinds of potatoes - always a winner. It has a great blend of flavors. I, too, use cooking spray instead of oil. We keep the seasoning mixed and in the pantry in a lidded shaker... spray and sprinkle, turn, spray and sprinkle. More seasoning can be added when turning the potatoes during cooking (if needed)."

Reviewed Oct. 11, 2012

"When i made this recipe I don't use oil instead i spray the potatoes with pam then sprinkle the seasons on and toss in a big bowl we all love them."

Reviewed Jul. 11, 2012

"Delicious! I didn't have cayenne pepper so I used chipotle pepper instead. Seemed to work fine. Added a nice smoky flavor."

Reviewed May. 7, 2012

"These were really good! I added a tbsp of cornstarch (to crisp them up) and used olive oil instead of canola. I also preheated the pan before adding the potatoes. There weren't any left, always a good sign.

Foil line your pan for easy clean up!"

Reviewed Oct. 26, 2011

"The flavour was awesome, the only thing I didn't like was how the seasoning clumped together on the potatoes when I shook it in the bag. Next time i'll toss them in the oil and then shake the seasoning over top before baking."

Reviewed Oct. 25, 2011

"I love these!! I will definitely be making these again and again!! The kids even liked them."

Reviewed May. 29, 2011

"Always a hit. We like a lot of spice so I actually double all the ingredients except for the potatoes. I have many requests for this recipe."

Reviewed Nov. 18, 2010


Reviewed Jun. 8, 2010

"These were good, and easy. I made several alternations though. I don't chop the potatoes into wedges, I just slide the potatoes thin, I also cut back on the canole oil to about 4 TBS, anything extra is just a mess. I have used all types of potatoes and can't tell the difference. Lastly, I cooked the potatoes on the grill wrapped in foil. Potatoes were nice and crunchy with a good kick. I used blue cheese dressing for dipping and they were a huge hit!"

Reviewed Aug. 13, 2009

"Can you use other potates other than red"

Reviewed Aug. 7, 2009

"Can these be cooked on the grill?"

Reviewed Aug. 5, 2008

"I make these a lot. My family loves them and when we have people over for dinner, they've raved about them too! So easy and so tasty!"

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