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Spicy Potato Wedges Recipe
Spicy Potato Wedges Recipe photo by Taste of Home

Spicy Potato Wedges Recipe

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4.5 14
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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.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 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

Nutritional Facts

1 serving (3/4 cup) equals 212 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 696 mg sodium, 33 g carbohydrate, 4 g fiber, 4 g protein.


  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.
Originally published as Spicy Potato Wedges in Taste of Home June/July 2007, p19

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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."

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