Jump to Recipe Print Recipe

roasted seasoned potatoes

I love potatoes.

LOVE THEM!

I grew up eating them twice baked, mashed, fried, hashed, roasted, chopped, seasoned, baked, twirled and pretty much any other way you can think up to prepare them.

I have a firm belief that the perfect baked potato exists – crispy skin, fluffy, hot, slightly soft insides.

The perfect french fry has a crisp salty skin and a fluffy inside.

Mashed potatoes and twice baked potatoes, oh y’all… I could write sonnets about both, but I won’t.

Because y’all aren’t here for potato sonnets, y’all are here for incredibly easy, deliciously wonderful, crispy, seasoned, mouth-watering oven roasted potato wedges.

This recipe for Oven Roasted Potato Wedges is one of the simplest ways to make potatoes and it can be served as a side dish or an appetizer.

Oven Roasted Potato Wedges

delightfully easy seasoned oven roasted potato wedges
Print Recipe
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes

Ingredients

  • 6 medium potatoes washed and chopped into 1″ (ish) pieces
  • 2 Tablespoons olive oil
  • 1/2 Cup RSS
  • or
  • 2 Tablespoons garlic salt
  • 2 teaspoons to 1 Tablespoon freshly ground black pepper
  • depends on your family’s tastes.. start small and safe
  • 1 Tablespoon Cumin
  • 1 teaspoon cayenne if you like it sassy
  • 1 Tablespoon oregano
  • a dash cinnamon

Instructions

  • Preheat oven to 375° F
  • Place the chopped potatoes, olive oil and seasonings in a bag, shake to coat the potatoes with the olive oil and seasonings
  • Lay the potatoes out onto a parchment lined baking sheet and bake for about 25 to 35 minutes.
  • Broil on high for last 2 minutes to give them a deliciously crisp finish.

Notes

These are delicious and so easy to make!
Serve with 1 C mayo mixed with 1 Chopped chipotle in adobo sauce
or ranch
or sour cream with chopped green onions
or ketchup with a dash of chili-garlic sauce.
Author: Rachel

If you like this recipe, try one of these other delicious potato recipes!

Twice Baked Potatoes in under 30 minutes

BBQ Chicken Stuffed Potatoes

Sausage Stuffed Twice Baked Potatoes

I'm a deep-fried Southern belle, married to a cowboy boot wearin', Harley ridin’ Texan Prince Charming. I am the always proud and frequently exhausted mom to two 8th generation Texans My childhood was spent at my Granny's side learning to cook with cast iron, butter and that special southern ingredient -- love Today, I share my passion for food, family and photography with thousands of monthly readers on my blog, A Southern Fairytale. I love cute boots, my Canon camera, belly laughs with friends, the beach, my family and ellipses..."

26 Comments

  1. mmmmmmmmmm

    and more

    mmmmmmmmmm
    .-= Angie [A Whole Lot of Nothing]´s last blog ..Aiming Low =-.

    Reply

    1. LOVE Balsamic vinegar! Cinnamon just adds a hint of a sweet smokiness and is nommy! I always add cinnamon and chocolate to my Chili, too.

      Reply

    1. YAY! Let me know how y’all like them 😉 Try to make sure that all the chunks are roughly the same size or they won’t cook evenly. You may have to cook them longer, it’s an oven thing 😉 LOL.
      but, broiling them at the end for just a couple of minutes adds that yummy CRISP that you get in restaurants 😉 nom nom.

      Reply

      1. Okay…it didn’t let me know that you commented on my comment, but I was already coming back.

        Holy moly…2T of pepper…our mouths were on fire and we aren’t woosy! And, I didn’t even put the cayenne pepper on it! Izzy said “these are too spicy for me!”

        I think next time, I might do a dash of pepper. But, they were good!

        And, I did have to cook them longer:)
        .-= Krystyn´s last blog ..As if I need one more hobby =-.

        Reply

    1. Heather, you should know that you’re allowed some leeway, my friend 😉
      I can’t wait to click over and see what yummy you’ve provided!

      Reply

Talk to me!

This site uses Akismet to reduce spam. Learn how your comment data is processed.