Gluten-Free

Baked BBQ Potato Wedges

Make restaurant-style potato wedges at home. A combination of smoked paprika and chile powder impart incredible barbecue flavor to our baked wedges - no deep-fryer needed!

None
Maya Visnyei
Servings
4
Prep Time
10 min
Cook Time
30 min
Duration
40 min

Ingredients

  • 2 6-oz white potatoes, cut in half lengthwise and each half cut into 6 wedges (NOTE: Wedges should be 1/2-inch wide at thickest part.)
  • 1 1/2 tsp smoked paprika
  • 1 tsp chile powder
  • Olive oil cooking spray
  • 1 tbsp olive oil
  • 1/4 tsp sea salt, or to taste

Preparation

  1. Preheat oven to 400
  2. °F. Line a large, rimmed baking sheet with nonstick foil and mist foil with cooking spray. To a large bowl, add potatoes. Drizzle with oil and toss to coat. Sprinkle potatoes with paprika, chile and salt, tossing to coat evenly.
  3. Spread wedges in a single layer on sheet. Bake for 30 minutes, turning halfway, until cooked through and golden.

Nutrition Information

  • Serving Size 6 wedges
  • Calories 101
  • Carbohydrate Content 16 g
  • Cholesterol Content 0 mg
  • Fat Content 4 g
  • Fiber Content 2 g
  • Protein Content 2 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 125 mg
  • Sugar Content 1 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g