Garlic Paprika Potato Wedges Recipe – Crispy Oven-Baked Perfection

Last Updated on 4 months by Neha Deshmukh

Garlic Paprika Potato Wedges Recipe – Crispy Oven-Baked Perfection

Hey everyone! If you’re anything like me, you’re always on the hunt for the perfect snack. Something satisfying, a little bit indulgent, and easy to whip up. Well, look no further! These Garlic Paprika Potato Wedges are seriously addictive. I first made these when I was craving something comforting, and they’ve been a family favourite ever since. They’re crispy on the outside, fluffy on the inside, and packed with flavour. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t just any potato wedges. They’re a flavour explosion! The garlic-infused oil makes all the difference, and the paprika (or Kashmiri chilli powder, if you want a more authentic Indian touch) gives them a beautiful colour and a lovely warmth. Plus, they’re oven-baked, so much easier (and healthier!) than deep-fried versions. Honestly, once you try these, you’ll never go back to store-bought fries.

Ingredients

Here’s what you’ll need to make these amazing wedges:

• 2 large russet potatoes
• 8 small garlic cloves
• 6 tbsp olive oil
• 3 tbsp cornstarch/cornflour
• 1.5 tsp sea salt
• 1.5 tsp freshly ground black pepper
• 0.5 tsp paprika or Kashmiri red chilli powder
• 0.5 tsp garlic powder

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure these turn out perfectly:

Olive Oil Selection

Don’t be shy with the olive oil – it’s key to getting those wedges beautifully golden and crispy. I prefer a good quality extra virgin olive oil, but regular olive oil works just fine too. Around 90ml should do the trick.

Garlic Varieties – Regional Indian Preferences

In India, garlic is a staple! Depending on where you are, you’ll find different varieties. I love using the smaller, more pungent garlic cloves for this recipe. They really pack a punch.

Potato Types – Best for Wedges

Russet potatoes are my go-to for wedges. They’re starchy, which means they get wonderfully fluffy inside and crispy outside. Maris Piper or Yukon Gold potatoes also work well if you can’t find russets.

Spice Blend – Paprika vs. Kashmiri Red Chilli Powder

Paprika gives a mild, smoky flavour. But if you want a more authentic Indian flavour, definitely use Kashmiri red chilli powder! It has a beautiful colour and a gentle heat. You’ll find it in most Indian grocery stores.

Cornstarch/Cornflour – The Crispy Secret

This is the magic ingredient! Cornstarch (or cornflour, as we call it in India) helps to create a super crispy coating. Don’t skip it! About 45ml is perfect.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s infuse that oil. Gently warm the olive oil in a small saucepan with the crushed garlic cloves. You don’t want to fry the garlic, just infuse the oil with its flavour. Set aside to cool.
2. Preheat your oven to 200°C (390°F).
3. Now, give your potatoes a little parboil. Pop them into boiling water for 10-12 minutes, until they’re slightly tender. You don’t want them falling apart! Drain and let them cool completely.
4. Once cool enough to handle, cut the potatoes into wedges – about 12 wedges per potato is a good size.
5. In a large bowl, toss the wedges with the garlic-infused oil, cornstarch, salt, pepper, paprika (or Kashmiri chilli powder), and garlic powder. Make sure they’re evenly coated. This is where the magic happens!
6. Spread the wedges in a single layer on a baking tray lined with parchment paper. This prevents sticking and makes cleanup a breeze.
7. Bake for 30-40 minutes, flipping them halfway through, until they’re golden brown and beautifully crispy. Keep an eye on them – ovens vary!

Expert Tips

• Don’t overcrowd the baking tray! This will steam the potatoes instead of roasting them.
• For extra crispy wedges, soak the cut potatoes in cold water for 30 minutes before tossing them with the oil and spices.
• A little sprinkle of sea salt after baking also does wonders.

Variations

• Spicy Kick: My friend Priya loves adding a pinch of cayenne pepper to the spice blend for an extra kick.
• Herby Goodness: My mom always adds a tablespoon of chopped fresh rosemary or thyme to the mix. It’s delicious!
• Cheesy Delight: Sprinkle some grated Parmesan cheese over the wedges during the last 5 minutes of baking.

Vegan Adaptation

These wedges are naturally vegan! Just double-check your paprika/chilli powder doesn’t contain any hidden animal products.

Gluten-Free Confirmation

Yep, these are gluten-free too! Just make sure your cornstarch/cornflour is certified gluten-free if you have a severe allergy.

Spice Level Adjustment – Mild to Spicy

Want more heat? Add a pinch of cayenne pepper or a finely chopped green chilli to the spice blend. For a milder flavour, reduce the amount of paprika/chilli powder.

Festival Adaptation – Diwali/Holi Snack

These wedges are perfect for festive gatherings! They’re a crowd-pleaser and go beautifully with a cup of chai.

Serving Suggestions

Serve these hot with your favourite dipping sauce. Ketchup, mayonnaise, or a spicy Sriracha mayo are all fantastic choices. They also make a great side dish with burgers or grilled chicken.

Storage Instructions

Leftovers (if there are any!) can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore their crispiness.

FAQs

What type of potatoes work best for these wedges?
Russet potatoes are ideal, but Maris Piper or Yukon Gold also work well.

Can I make these ahead of time?
You can parboil and cut the potatoes ahead of time. Store them in cold water in the fridge until you’re ready to bake.

How can I adjust the spice level?
Add cayenne pepper or a green chilli for more heat, or reduce the paprika/chilli powder for a milder flavour.

What is the best way to ensure the wedges are crispy?
Don’t overcrowd the baking tray, use cornstarch, and consider soaking the potatoes in cold water beforehand.

Can I air fry these potato wedges instead of baking?
Absolutely! Air fry at 180°C (350°F) for 15-20 minutes, shaking halfway through.