Seasoned with paprika, dry mustard, and a hint of garlic powder, these crispy potato wedges are the perfect side dish for a summer cookout!
July 4th is next week, and I am so excited! It’s one of my favorite holidays, for a couple of reasons: 1. Fireworks! 2. Perfect weather for cookouts and swimming! (Although, next week the weather forecast is predicting rain, rain, and more rain, so we’ll see.) 3. Family time!
So, today I am bringing you a delicious vegetable side dish for a July 4th (or any day) cookout.
These Broiled Potato Wedges are another family favorite. My mom actually made some of them on my recent trip to visit, which reminded me that I needed to get the recipe.
The combination of paprika, dry mustard, and garlic power gives the potatoes a wonderful flavor, and the broiling makes the edges all nice and crispy.
Yum. I like crispy potatoes.
The one trick is to figure out what works best with your broiler, as ovens are a little different. For my oven in particular, I have found that these wedges turn out just right if I broil them on the top rack (about 3-4 inches from unit) for the first 7-8 minutes, flip the potatoes, and then switch them to the 2nd-to-top rack (about 6 inches from unit) for the last 6-7 minutes of broiling time. Keep a close eye on them to be sure they don’t burn! (I’ve made the mistake of walking away while broiling dinner before. That was a close one, people.)
Enjoy! It’s almost Friday, everyone. 🙂
Broiled Potato Wedges
Ingredients
- 3 medium-sized russet potatoes (about 1 pound)
- 2-3 Tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon sugar or whole cane sugar
- 1 teaspoon paprika
- 1/2 teaspoon dry mustard
- 1/4 teaspoon garlic powder
Directions
Turn on oven broiler unit and set to “high”. Lightly grease large baking sheet with cooking spray and set aside.
Cut potatoes lengthwise into eighths. (Cut in half, and cut each half into quarters.) Place pieces on baking sheet, with cut sides facing down. Brush with olive oil. Combine seasonings in small bowl and sprinkle half of seasonings over potatoes.
Broil for 7-8 minutes. Flip potatoes, sprinkle with remaining seasonings, and broil for 6-7 more minutes or until cooked through. Wedges should be fork tender inside and crispy on the outside.
Note: With my broiler unit, I find it works best to broil the potatoes on the top rack (about 3 inches from unit) for the first 7-8 minutes, and then on the 2nd-to-top rack (about 6 inches from unit) for remaining 6-7 minutes.
~K in the Kitchen
KintheKitchen 
OMG they look perfect for this “crispy edges” addict! Yummers.
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I am a “crispy edges addict” as well and I can personally vouch for these! They are delicious. 🙂 Thanks!
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These look so wonderful Katherine! So much better than deep frying them! Thanks for sharing 🙂
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Thank you! They are a favorite, for sure. You’re welcome. 🙂
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Yeah! 6 star rating!
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I hope that’s 6 out of 5 and not 6 out of 10. Hmmm…
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Nope, 6 out of 5. :-]
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