Curried Crispy Potato Wedges

These no-fuss delicious baked (not fried!) potato wedges have a crisp exterior and have just the perfect amount of curry flavor. Be sure to use a curry powder you love! The ones pictured here are served with a velvety Romesco sauce.
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Prep Time: 5 minutes
Cook Time: 28 minutes
Total Time: 33 minutes
Servings: 4
Calories: 253kcal
Author: Crumbs & Caramel


  • 4-5 medium russet potatoes
  • 4 tbsp olive oil
  • 1 tbsp curry powder (use one you really love)
  • 1/2 tsp garlic powder
  • 1/2 tsp salt


  • Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper.
  • Scrub the potatoes; no need to peel them as the skin helps with the crispy exterior. Cut each potato into wedges by cutting it into quarters, and then each quarter into half resulting in 8 wedges per potato.
  • Place on baking tray and drizzle with olive oil. Dust with salt, garlic powder and curry powder. Using your hands or a large wooden spoon, toss to coat evenly and then line the wedges on the pan in such a way that each one is lying flat. If they are piled together, they won't be crispy.
  • Place in the oven for 12 minutes, or until the underside is golden with spots of browning. Remove from oven and flip each wedge with a fork. Return to the oven for another 10-14 minutes, checking at 10 minutes so they don't burn. The inside of each wedge should be fully cooked and tender, and the outside crisp and golden.

Nutrition Info:

Calories: 253kcal | Carbohydrates: 27g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Sodium: 313mg | Potassium: 903mg | Fiber: 5g | Vitamin A: 15IU | Vitamin C: 24.3mg | Calcium: 71mg | Iron: 7.5mg
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