Spicy Oven-Roasted Potatoes
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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These spicy oven-roasted potatoes are the ultimate versatile side dish, offering a satisfying crunch and a subtle heat. By using unpeeled wedges, you achieve a rustic texture that holds up beautifully against the bold flavours of smoked paprika, garlic, and a pinch of cayenne pepper. The high oven temperature ensures the outsides become golden and crisp while the centres remain fluffy and light, providing the perfect contrast in every bite.
This simple vegan recipe is perfect for a midweek meal or as a crowd-pleasing snack for weekend gatherings. Serve these fiery wedges alongside a cooling herb dip or as a healthy alternative to chips with your favourite plant-based burger. They are naturally gluten-free and packed with savoury flavour, making them a reliable staple for any home cook’s repertoire.
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Ingredients for Spicy Oven-Roasted Potatoes
3 russet potatoes (about 675g), unpeeled, each cut lengthwise into 8 wedges
60ml olive oil
1/2 teaspoons paprika
1/4 teaspoons garlic powder
1/8-1/4 teaspoons cayenne pepper
Kosher salt, freshly ground pepper
How to make Spicy Oven-Roasted Potatoes
Preheat oven to 232°C. Toss potato wedges, oil, paprika, garlic powder, and cayenne pepper on a foil-lined large rimmed baking sheet to evenly coat; season potatoes with salt and pepper.
Roast, turning once, until wedges are golden brown and crisp, 25-30 minutes.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
16 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors
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