Spicy Paprika Potato Wedges
This delicious spicy paprika potato wedges recipe is being shared here for the devouring pleasure of many who have been requesting it since seeing it in my instagram stories. I can't take any credit - my husband Andrew whips versions of this up regularly. To share this recipe I had to ask him to slow down and take some measurements, so for the first time the recipe is now set in stone!
We love these as a side to any protein of choice and of course you could serve them with sour cream, and trimmings.
This recipe would feed a family of 4 (for sides) - the pics here are of 2 very large potatoes. We always make too many because a) Andrew eats a lot and b) he loves leftovers - even left over cold wedges, which I don't really get. I don't think you can over spice wedges unless of course you're chilli adverse, so don't be afraid to go nuts on this front. Leave out the cheese if you're vegan, obvs.
2 large baking potatoes such as Dutch Creams
2 dessertspoons olive oil
2 heaped teaspoons sweet paprika
2 heaped teaspoons smoked paprika
1/2 teaspoon garlic salt
1 teaspoon finely chopped rosemary leaves (or dried oregano or thyme)
A good few cracks of pepper
A good pinch of sea salt
1 heaped tablespoon finely grated parmesaan.
Preheat the oven to 200 degrees C.
Cut the potatoes into wedges, leaving the skin on. Pat dry with paper towel to ensure more even cooking and crispier edges.
In a bowl combine the dried ingredients and olive oil, leaving the cheese aside. Toss the potatoes thoroughly ensuring they are evenly coated (this step is also good to do in a bag). Then mix through your grated parmesaan.
Place the wedges onto a roasting tray and disperse evenly. It's best not to crowd them and to have no two wedges touching. Bake for approximately 35 minutes. They are done when they are crisp and golden-brown. Enjoy!
Speaking of Andrew, make sure you try his Chilli Prawn, Zucchini and Rocket pasta if not already - its DE-lish.