Smoky Roasted Potatoes
Crispy on the outside, fluffy on the inside — these smoky roasted potatoes are the perfect side dish for any meal. Tossed in a bold blend of smoked paprika and garlic, then roasted until golden and charred at the edges. Simple pantry ingredients, big flavor payoff.
For 4 servings
- prep
Preheat the oven and prep the baking sheet.
1.Preheat oven to 425°F (220°C).2.Line a large rimmed baking sheet with parchment paper. - prep
Cut the potatoes into wedges.
1.Scrub potatoes clean — no need to peel.2.Cut each potato in half lengthwise, then slice into 1-inch thick wedges.3.Keep wedges roughly the same size for even roasting.TIPLeaving the skin on adds texture and holds the wedge shape. - mix
Toss potatoes with oil and seasonings.
1.Place potato wedges in a large bowl.2.Drizzle with olive oil and toss to coat evenly.3.Sprinkle smoked paprika, garlic powder, onion powder, salt, and black pepper over the potatoes.4.Toss again until every wedge is evenly coated with spices. - roast · ~35 min
Arrange and roast the potatoes.
1.Spread potatoes in a single layer on the prepared baking sheet, cut side down.2.Make sure pieces have space between them — no overlapping.3.Roast for 20 minutes, then flip each wedge with a spatula.4.Continue roasting for 15 more minutes until golden brown and crispy at the edges.TIPDon't overcrowd the pan — leave breathing room so the potatoes roast instead of steam. - garnish
Finish with fresh parsley and serve hot.
1.Remove baking sheet from the oven.2.Sprinkle with chopped fresh parsley.3.Transfer to a serving bowl and serve immediately while hot and crispy.TIPServe right away — roasted potatoes lose their crispiness as they cool.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak potato wedges in cold water for 30 minutes before roasting to remove excess starch for extra crispiness.
- 2Pat the wedges completely dry after soaking to ensure the oil and spices adhere properly.
- 3Arrange wedges cut-side down on the baking sheet for maximum browning and char.
- 4Use a metal spatula to flip the potatoes; they release more easily than nylon.
- 5For make-ahead, parboil wedges for 5 minutes, cool, then refrigerate; roast just before serving.
- 6Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a 400°F oven to restore crunch.
Adapt it for your goals.
Herb-garlic
Replace smoked paprika with 1 teaspoon dried rosemary and 1 teaspoon dried thyme; add 2 minced garlic cloves after flipping for a classic European herb profile.
spicy chipotleSpicy-chipotle
Add 1 teaspoon chipotle powder and 1/2 teaspoon cumin to the spice mix for a smoky, earthy heat that pairs well with Mexican mains.
lemon parmesanLemon-parmesan
After roasting, toss with 2 tablespoons grated Parmesan and the zest of 1 lemon for a bright, umami finish.
low oilLow-oil
Use only 1 tablespoon olive oil and toss potatoes in a nonstick spray; the wedges will still crisp since the cut sides are exposed to direct heat.
Why this is on our healthy list.
Rich in Vitamin C
Potatoes with skin provide a good source of vitamin C, an antioxidant that supports immune function and collagen production.
High in Potassium
Potatoes are one of the richest vegetable sources of potassium, which helps regulate blood pressure and muscle contractions.
Contains Dietary Fiber
Keeping the skin on boosts fiber content, aiding digestion and promoting a feeling of fullness.
Low in Saturated Fat
With only 2 tablespoons of olive oil for the entire dish, this recipe keeps saturated fat low while providing heart-healthy monounsaturated fats.
Frequently asked questions
Most likely the wedges were too crowded on the pan or not dried thoroughly. Spread them in a single layer with space between each wedge, and always pat them dry after washing.
