Baked Spicy Potato Wedges

Baked Potato Wedges

Know what I love about potatoes? To me, the humble potato is like a blank canvas - a perfect platform to give life to a culinary masterpiece that is only bounded by my creativity, & sometimes by the variety of spices in my kitchen :) My Baked Spicy Potato Wedges are the delicious byproducts of these creative outpourings, a result of experimentation with various seasoning and spice combinations to get the perfect spicy, tangy & succulent taste that leaves my family & guests with the 'wow' factor. I love how the big, hulking potato wedges tone down the sharp, stimulating flavors of seasonings and spices to just the right level, the thin spicy crust covering the steamy softness of the potato along with the crunchy potato skin making each bite a trip to foodie paradise.

Baked Spicy Potato Wedges is a hot favorite in my household for indulging in potato cravings - it is so much healthier than deep-fried french fries.  It is amazingly quick & easy-to-make, yet delicious & filling as a snack or as a side dish. It also helps that Baked Spicy Potato Wedges is such a versatile dish that you can pick your choice of seasonings based on your taste preference, or on whatever seasonings are available in your kitchen - one less trip to the grocery store is always a welcome relief. Time to bake your masterpiece :)


Serves : 2-3

3 medium-size Yukon Gold Potatoes; unpeeled & washed
1/2 tbsp Italian Seasoning
1 tbsp minced fresh Garlic; lightly crushed
2 tbsp chopped fresh Cilantro (Coriander) leaves
1/2 tsp Red Chilli Flakes or to taste
3/4 tsp Dry Mango Powder (Amchur) or 1 tsp Fresh Lemon Juice; see tips
1 tsp Salt or to taste
1/8 tsp Freshly Ground Black Pepper
2 tbsp Extra Virgin Olive Oil

How to make Baked Potato Wedges with Cilantro & Garlic

  1. Preheat the oven to 425 degrees F. Line a baking sheet with Aluminium foil & spray the foil with cooking spray.
  2. In a small (microwave-safe) bowl, combine the olive oil & garlic. Microwave for a minute. Keep aside.
  3. Cut each potato in half lengthwise. Cut each half, lengthwise, into 4 equally sized wedges. You will get 8 pieces per potato.
  4. In a large bowl, add the potatoes. Drizzle the garlic-olive oil mixture over the potatoes and toss to coat.
  5. Sprinkle the seasonings (except cilantro) over the potatoes & toss to coat well.
  6. Arrange the potatoes in a single layer with cut-side down onto the baking sheet.
  7. Bake the potatoes for 30 to 35 minutes, or until they are golden-brown & crisp outside and tender inside. Turn the potatoes halfway through the cooking.
  8. Transfer to a bowl & sprinkle chopped cilantro (see tips) over the roasted potatoes & toss well. Adjust the seasoning as per your taste. Serve immediately.


Dry Mango Powder is available in Indian Grocery Stores & is used to make the dish tangy. You may instead use fresh Lemon Juice, however add lemon juice to the potatoes after they have been baked & just before serving - adding Lemon juice beforehand will make the potatoes soggy.


  1. Ahh.. Much healthier & tasty recipe :) Bookmarked !!

    1. Awwwww.....thanks Chitz for appreciating the recipe! Hugs!

  2. Superlike!!! Looks mouth-watering :)

  3. These look so good! I love potato wedges and I love the flavorings you added. Thank you for sharing with our Walking on Sunshine FB party! Would love for you to come to the BLOG on Friday for our linky party!

    1. Thanks Lois for your lovely compliment, happy to hear that you like them :) Thanks for the invite to join your linky party, would definitely come over this Friday. Apologies for the delay, was caught up & did not get the time to reply sooner!

  4. Wish I could copy and paste into a document to print, so that I can edit it to get it on one page. Sounds good, but probably won't end up making since I can't print into an acceptable format to keep. :( Selecting the print option prints the introduction, as well, which takes up too much space, and a lot of the text is cut off as I'm not given the opportunity to adjust the margins. Please make your site more user-friendly! :(

    1. Anonymous, I have disabled copy-paste because I have had experiences in the past where people have copied my recipe & posted it verbatim on other sites. Please understand this is a personal blog & while I am not a programmer, I have done my best to make my site as user-friendly as possible. I understand the print feature is not perfect but I did the best I could because lots of people requested for it. Whenever I am able to find a better solution I will upgrade the feature.

  5. These sound really good, thanks for putting this up.