Smoked Paprika Potato Wedges

Total Time:
28 min
10 min
18 min

4 to 6 servings

  • 18 small white potatoes, cut into wedges
  • Salt
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons grill seasoning or lots of salt and pepper
  • 2 teaspoons smoked sweet paprika, abut 2/3 palmful
  • 1 cup sour cream
  • 1 clove garlic, grated or crushed into paste
  • 3 tablespoons chives, finely chopped
  • 2 teaspoons hot sauce
Watch how to make this recipe.
  • Preheat the oven to 450 degrees F.

  • Put the potatoes in a large pot over medium heat and cover with water. Cover the pot and bring to a boil. Add salt, to taste, to the water and cook for 5 minutes. Drain and put them, while hot, in a bowl. Add the extra-virgin olive oil and the grill seasoning and the paprika and toss to coat evenly. Arrange the potatoes on a cooling rack on top of a baking sheet, so the heat can go all around the wedges. Roast until crisp, about 15 to 18 minutes.

  • Remove the potatoes from the oven to a platter. In a small bowl, mix together the sour cream, garlic, chives and hot sauce. Serve the potatoes hot with the dipping sauce alongside.

For a change, try small sweet potato wedges, parboiled, then roasted in the same manner.

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    Recipe courtesy of Patrick and Gina Neely