Lemon Paprika Potato Wedges, photo by Jennifer RicePhoto by Jennifer Rice

Lemon Paprika Potato Wedges

Cuisine: Latin
Prep Time: 5 min
Cook Time: 40 min
Servings: 2-4 people
These divine potato wedges are best served right out of the oven, when they're nice and crispy.

Potato wedges are always delicious and so simple to make! You can get creative with the seasoning, fill them with a variety of ingredients, and serve them as an appetizer, side dish, snack or party food. For this recipe I kept it simple and used paprika and lemon, a perfect match! Now mix that combo with some potatoes, top with melted cheese, and you have yourself a great snack that the whole family will enjoy.

I use Spanish paprika with a pinch of cayenne pepper because heat is a must in my house! But you can use any kind of paprika and omit the cayenne if you don't like spicy food. Cooking with lemons is about as common in my house as cooking with salt... I love the fresh taste lemons bring to the table, and on these wedges it kinda makes them perfect.

These lemon paprika wedges are amazing with Chimichurri Skinny Dip!

Ingredients

  • 4 large potatoes washed and cut into wedges
  • 4 tablespoons vegetable oil
  • 2 teaspoons paprika
  • 1/2 teaspoon cayenne pepper or chipotle powder (optional)
  • 1 tablespoon sea salt
  • 1/4 cup grated cheese
  • 1/2 fresh lemon

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Directions

  1. Preheat oven to 425º F.
  2. Place wedges on a roasting dish and mix with the oil, paprika, cayenne and salt until potatoes are covered.
  3. Roast for 45 min, flipping and squeezing some lemon on them 2-3 times during cooking.
  4. When slightly crispy, sprinkle the grated cheese on top and cook for 2 more minutes until the cheese has melted.
  5. Serve warm and enjoy.
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