Baked Paprika Potato Wedges

I love fries. Sweet potato fries and regular fries. Shoestring. Wedges. Waffle-cut. Curly. All the shapes and sizes, I love it all!

I always have regular potatoes and sweet potatoes at home. It’s basically a staple in my household and I don’t go more than several days without having some form of a potato. My favorite way to make them is in the form of a fry or wedge!

Keep scrolling down to see my basic recipe on how I prepare my potatoes!

Btw, broiling is the secret ingredient.

Processed with VSCO with 4 preset

Processed with VSCO with 4 preset

Processed with VSCO with 4 preset

Baked Paprika Potato Wedges

Potato wedges tossed in olive oil, sea salt, pepper and paprika. So crispy and works great as a side with your burger and sandwiches! 

Course Appetizer
Cuisine American
Servings 2 servings
Author Winnie Liong


  • 2 large russet potatoes
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika


  1. Preheat oven to 425 F.
  2. Wash potatoes, cut them in half lengthwise, then cut each half in half lengthwise again until you get 8 wedges from each half.
  3. Place potatoes on your baking sheet with olive oil, salt, pepper and paprika.
  4. Toss all the ingredients together and make sure all the potatoes are covered in oil.
  5. Bake for 20-25 minutes. Flip and toss them halfway and bake for another 10-15 minutes.
  6. For the last 2 minutes, leave on broil. Make sure you watch over it because it can burn quickly. The broil creates more browning and crisp.
  7. Bake until lightly browned and crisp. Sprinkle with more sea salt and serve with dipping sauce of choice!

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