Okay, so real talk—these roasted potato wedges? They’ve kinda become my thing.
You know how some recipes just sneak into your routine and suddenly you’re making them, like, every week? That’s what happened here. They’re crispy (like actually crispy), spicy, and somehow manage to feel both indulgent and kinda healthy at the same time.
And you don’t need much to pull it off. Just 15 minutes of prep, 40 in the oven, and boom—you’ve got a tray of golden wedges that disappear way too fast.
Perfect for a chill weeknight or when people randomly show up and you wanna pretend like you had a plan.
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The Trick That Makes These Wedges Legit Crispy
So here’s the move that changed everything for me: soak the potatoes in cold water. I didn’t believe it at first either, but yeah—it works.
Just 30 minutes pulls out all that extra starch and gives you those edges that almost feel fried. Just make sure you dry them off really well after. Damp potatoes = sadness.
Then it’s all about that spice mix. Nothing fancy—just garlic powder, onion powder, and smoked paprika. But together? Total flavor bomb. And don’t even get me started on the aioli. I could eat that stuff with a spoon.
Creamy, spicy, a little tangy. Kinda makes the whole dish feel like a cheat meal… even though it’s not.
Want It Spicier? Or Milder? Totally Up to You
One thing I love about the sriracha aioli is how easy it is to tweak. Some nights I keep it mellow with just a tablespoon of sriracha.
Other times I’m like, let’s go full-on fire-breathing dragon and I’ll add two or three. Depends on the vibe.
If you’re not a sriracha person (it happens), try swapping in gochujang for a little funk and sweetness, or harissa if you’re feeling fancy. I do that sometimes when I want it to feel like a whole new dish.
A Few Seasoning Combos I Mess With
The basic version’s great, but I get bored easy, so I started switching up the flavors depending on what I’m cooking. These ones slap:
- Italian-ish: Dried oregano, garlic powder, crushed red pepper
- Curry vibes: Curry powder, turmeric, and a bit of garam masala—so good with the aioli
- Ranch-style: Dill, parsley, garlic and onion powder—feels like pub food in the best way
All of ‘em work with the same roasting method, so you don’t need to change anything else.
The Quick Breakdown (Because You’ve Got Stuff to Do)
- Prep: 15 minutes
- Cook: 40 minutes
- Total: Just under an hour
- Pro tips:
- Make the aioli ahead—it keeps for a few days and tastes even better after chilling
- You can cut the potatoes the night before and leave ‘em in water in the fridge (saves me so much time)
I love this because it’s flexible. You can make parts ahead, toss it all together when you’re ready, and it still feels fresh.
What I Serve These With (or Sometimes Just Eat Alone)
No lie, these wedges have upstaged the main dish more than once. But if I am serving them with something, here’s what works:
- Grilled chicken or steak—super satisfying combo
- Veggie burgers or wraps—adds some crunch and spice
- Tossed into a snack board when I’m hosting and don’t wanna do anything complicated
And yeah, I’ve absolutely just made a tray and eaten them standing over the counter with the aioli. No shame.
Healthy Roasted Potato Wedges with Sriracha Aioli
Equipment
- Rimmed baking sheet
- Small mixing bowls
Ingredients
For the Potatoes:
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 pounds waxy potatoes such as Yukon Gold or Red Bliss, cut into 8 wedges each
- 2 tablespoons extra-virgin olive oil
For the Sriracha Aioli:
- 1 cup mayonnaise
- 2 tablespoons sriracha
- 1 tablespoon fresh lime juice
- 2 garlic cloves minced
Instructions
- Preheat Oven: Set your oven to 425°F.
- Prepare Seasoning: In a small bowl, combine garlic powder, onion powder, smoked paprika, kosher salt, and black pepper.
- Season the Potatoes: Place the potato wedges in a medium-sized bowl. Drizzle with olive oil and sprinkle the seasoning mixture over them. Toss the wedges thoroughly to coat evenly.
- Roast the Potatoes: Spread the wedges in a single layer on a rimmed baking sheet, ensuring that one cut side lies flat against the sheet for optimal crisping. Roast for 25 minutes, flip the wedges, and roast for an additional 15–20 minutes until golden and crispy on the outside while tender inside.
- Make the Aioli: In a small bowl, whisk together mayonnaise, sriracha, lime juice, and minced garlic until smooth and creamy.
- Serve: Plate the roasted potato wedges and serve alongside the sriracha aioli for dipping.
Notes
Nutrition
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.