Crispy, golden, and packed with a fiery kick—Pepper Potato Wedges are the ultimate comfort food with a bit of attitude. Keeping the skin on not only adds a rustic charm but also brings in extra texture and flavour. If you love potatoes that are crunchy on the outside, soft on the inside, and bursting with bold seasoning, these wedges are a must-try.
The Magic of the Skin-On Wedge
Leaving the skin on when cooking potato wedges isn’t just a shortcut—it’s a flavour enhancer. The skin crisps up beautifully, giving each bite an irresistible crunch. Plus, it locks in moisture, so the inside stays fluffy and light. And let’s not forget the added nutritional benefits: potato skins are packed with fibre, making these wedges a little more wholesome.
The star of this dish is black pepper. Whether you opt for finely ground pepper for a more even heat or coarsely cracked pepper for a more intense kick, the choice is yours. Some variations even mix black pepper with white or Szechuan pepper for an extra layer of complexity. The beauty of these wedges is their adaptability—subtle tweaks in seasoning can give them a whole new character.
What to Serve with Pepper Potato Wedges
These wedges are more than just a side dish; they can easily steal the show. If you’re looking for the perfect pairings, here are some ideas:
- Dips and Sauces: A cool contrast to the heat is always a win. Try them with garlic aioli, sour cream and chive dip, or even a smoky barbecue sauce.
- Meaty Mains: They work wonderfully alongside grilled steak, crispy fried chicken, or a juicy burger.
- Vegetarian Delights: Pair them with grilled halloumi, roasted vegetables, or a hearty bean chilli.
- Brunch Twist: Serve them with scrambled eggs, crispy bacon, and a drizzle of hot sauce for a bold breakfast.
Pepper Potato Wedges may be simple, but they pack a punch. Whether served as a snack, a side, or the star of the meal, they’re a satisfying way to enjoy a classic comfort food with a bit of heat.
Pepper Potato Wedges
Ingredients
- 4 large potatoes Maris Piper or Russet
- 3 tbsp olive oil
- 1 ½ tsp black pepper freshly ground
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp smoked paprika
Instructions
- Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
- Thoroughly wash the potatoes and cut each potato into evenly sized wedges to ensure even cooking.4 large potatoes
- Season the potatoes in a large bowl by tossing them with olive oil, black pepper, salt, garlic powder and smoked paprika, ensuring they are well coated.3 tbsp olive oil, 1 ½ tsp black pepper, 1 tsp salt, ½ tsp garlic powder, ½ tsp smoked paprika
- Arrange on the tray in a single layer, making sure they are not overcrowded for maximum crispiness.
- Bake for 30–35 minutes, turning halfway through, until golden brown and crisp.
- Serve immediately with your favourite dip or alongside your main dish.
13 comments
Had some in the freezer but after making these, they are now in the bin.
The seasoning mix is spot on, and I love the smoky touch from the paprika. I served these with a homemade burger, and they were the perfect match.
I loved how crispy these wedges turned out! The black pepper gives just the right amount of heat, and keeping the skin on makes them extra flavourful.
Perfect with a side of garlic aioli—will definitely make these again.
The crispy skin and the bold black pepper flavour make them addictive.
These wedges have a really nice peppery kick, which I enjoyed, but I’d probably reduce the black pepper a little next time for my kids.
Super crispy and delicious, though—especially with sour cream on the side.
They have that perfect crunch outside and soft inside, and they pair amazingly with spicy mayo. So much tastier than frozen wedges.
I used to order potato wedges all the time, but these are so much better and healthier.
Such an easy recipe, but the results are amazing.
Made these for a movie night, and they disappeared fast.
I liked the crispiness, but I found them a bit too spicy with the amount of black pepper in the recipe. Next time, I’ll tone it down slightly.
I’ll be making these regularly.