Spicy Potato Wedges (Potato Fries)

by Editorial Staff

Summary

Prep Time	50 mins
Total Time	50 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

16 m potato (s), waxy
6 tablespoon corn flour or corn grits (also both)
6 teaspoons paprika powder, mild
4 teaspoon onion powder
3 teaspoons cayenne pepper
5 teaspoons salt
8 tablespoon oil (olive oil, other oils are also possible)

Instructions

Mix the spices (paprika powder, onion powder, pepper, salt and cornmeal) in a small bowl as a dry powder. (Can also be prepared and stored well in advance in a spice shaker).
Wash the potatoes very cleanly, (do not peel!) Quarter or eighth depending on the size. Put the oil in a large bowl, turn the potatoes nicely in it so that they are evenly covered with oil. Then spread the dry powder over it and mix well. Maybe save some of the powder. Preheat the oven to approx. 180-200 ° C, place baking paper on a baking sheet and spread the potato wedges on top. Now sprinkle the rest of the powder evenly over it. Put the baking sheet in the preheated oven and cook for about 30-40 minutes. Serve creme fraiche as a dip. Goes with all meat dishes.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.