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Smoked Paprika Potato Wedges

  • Level: Easy
  • Total: 28 min
  • Prep: 10 min
  • Cook: 18 min
  • Yield: 4 to 6 servings
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18 small white potatoes, cut into wedges


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


  1. Preheat the oven to 450 degrees F. 
  2. 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. 
  3. 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.

Cook’s Note

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

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