I woke up thinking about how we often overlook the simplest foods when it comes to making them special. Like your average baked potato wedges. But then I realized, it’s not just about tossing potatoes in oil and seasoning. It’s about the missing spice I keep in my pantry—smoked paprika—that transforms the entire flavor profile. That smoky aroma? It hits your nose first, then makes your taste buds sit up straight.

Right now, these wedges feel perfect for a lazy weekend in, but also just the thing to serve at a last-minute gathering that somehow always sneaks up on you. The smell of roasting garlic, the crispy edges of the potatoes, and that kick of paprika—makes everything smell like comfort and mischief at once.

Why I Love This Recipe (And You Will Too)

It’s so easy to throw together, yet feels fancy enough for guests.
That smoky flavor sneaks up on you—way more interesting than plain salt.
I always have all these spices on hand, so no special shopping trip needed.
Perfect for nights when I want snacky bites that don’t require a ton of effort or mess.
This recipe somehow turns even boring potatoes into something I actually look forward to eating.

Honestly, sometimes I wonder if I’m just chasing that one surprise flavor I haven’t found yet. Turns out, it’s just paprika. Who knew?

Smoked Paprika Roasted Potato Wedges

This dish features potato wedges seasoned with smoked paprika and roasted until crispy. The ingredients are tossed together and baked in the oven, resulting in wedges with golden edges and a smoky, tender interior. The final appearance is crispy on the outside with a warm, flavorful aroma.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 4

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method

Ingredients

4 large potatoes Russet or Yukon Gold work well
2 tbsp olive oil for tossing
1 tsp smoked paprika adds smoky flavor
0.5 tsp salt
0.25 tsp black pepper
2 cloves garlic minced

Equipment

Baking sheet
Mixing bowl
Sharp Knife

Method

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
Wash the potatoes thoroughly and cut each one into equally sized wedges, about 8 per potato, ensuring they are roughly the same thickness for even cooking.
Place the potato wedges into a large mixing bowl and add the minced garlic, smoked paprika, salt, black pepper, and olive oil.
4 large potatoes
Toss everything together until the wedges are evenly coated with the oil and spices, making sure the spices stick well to the potato surfaces.
Spread the seasoned wedges in a single layer on the prepared baking sheet, ensuring they aren’t crowded for maximum crispiness.
Place the baking sheet into the oven and roast for about 30-35 minutes, flipping the wedges halfway through, until they are golden brown and crispy around the edges.
Remove the wedges from the oven, and let them sit for a few minutes to crisp up slightly as they cool.
Serve the smoky roasted potato wedges hot, perfect as a snack or side dish with your favorite dipping sauce or simply on their own.

So yeah, maybe I’ll keep experimenting, but for now, these wedges are a keeper. Crispy, smoky, salt-sweet with a touch of garlic—they somehow remind me that simple is still good. Maybe even better. Sometimes, the most basic things give the biggest surprise after all.

Theo Granger

Hi, I’m Theo Granger, the voice and recipe creator behind Boldly Overseasoning.

If you believe salt is not the enemy, spices should be generous, and flavor should never whisper when it can sing, then you are absolutely in the right place. Boldly Overseasoning is my unapologetic celebration of big flavor, confident cooking, and trusting your instincts in the kitchen. I created this space for people who are done with bland food and ready to cook with courage.