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Crispy spiced potatoes baked golden brown, sprinkled with fresh herbs
Golden and crispy potato wedges seasoned with herbs and spices.

Crispy spiced potato wedges

Author: Flavelo
Recipes Side Dishes

The perfect tray-baked potato is tender inside like purée, and rattle-crisp outside. This is not just a side dish, but often the star of the main meal. The secret lies in maximising surface area and timing spices correctly. Garlic and herbs release their essential oils in the oven's heat, permeating every pore of the potato.

🕒 Prep Time 10 mins
🍳 Cook Time 35 mins
⌛ Total Time 45 mins
🍽️ Servings 5 servings
🔥 Calories 310 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large baking tray (so potatoes aren't on top of each other)
  • Baking parchment
  • Large mixing bowl

Instructions

1 ✓

Preheat the oven to 200°C (fan). Wash the potatoes (peel if skin is thick), and cut into uniform wedges.

Tip: Uniform size ensures even baking.
2 ✓

Pat the potato wedges dry with kitchen paper so they are completely dry.

Tip: Water turns to steam and prevents a crispy crust forming (browning).
3 ✓

In a bowl, mix the oil with the spices (salt, pepper, paprika, garlic, herbs).

Tip: This way spices are distributed evenly.
4 ✓

Toss the potatoes thoroughly with the spiced oil, massaging with hands.

Tip: Oil should cover everywhere.
5 ✓

Spread out in the tray in a single layer. Do not touch!

Tip: Air needs to circulate between pieces (convection).
6 ✓

Roast for approx. 30-35 minutes. Turn them over with a spatula halfway through.

Tip: Turning helps all sides brown.
7 ✓

Ready when edges are dark brown and crispy, and centre is soft.

Tip: Best fresh, can go soft while standing.

Recipe FAQ

Why didn't it get crispy?
You probably overcrowded the tray. If potatoes touch or cover each other, they will steam due to escaping steam, not roast. Give them space!
The paprika burnt, what should I do?
Paprika burns quickly due to high sugar content. If roasting in a very hot oven (above 220°C), only add paprika in the last 5-10 minutes of cooking.

Ingredients

  • 1 kg Roasting potatoes (Type C)
  • 4 tbsp Olive oil or goose fat
  • 1 tsp Garlic powder (or crushed garlic)
  • 1 tsp Paprika
  • 1 tsp Dried oregano
  • 1 sprig Fresh rosemary (chopped)
  • 1 tsp Salt
  • 1 pinch Black pepper