These crispy baked potato wedges are slightly crunchy on the outside, light and fluffy on the inside, and coated in a delicious Cajun seasoning mix. Vegan and gluten-free, they're great as a snack or as a side dish in a larger meal.
To make these wedges extra-crispy, soak the uncooked potato slices in warm water to help release some of the starch. If you don't want to make the seasoning mix, you can use a shop-bought version or just go with a good ol' sprinkling of salt.
For more delicious vegan potato recipes, check out this dairy-free dauphinoise (scalloped potatoes) and ultimate vegan mash.
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Which potatoes are best for wedges?
When it comes to potato wedges, I've always had the best results with baking potatoes (similar to the Russet variety in North America). This helps to ensure that the wedges are crispy on the outside and fluffy on the inside.
Red-skinned varieties such as Désirée also work quite well, and if you don't have baking potatoes then all-rounders such as Maris Piper or Yukon Gold will get you passable results. But I'd recommend baking potatoes.
Fresh potatoes are best, and you definitely want to leave the skin on for this recipe. Just be sure to give the potatoes a good scrub under water before you slice them.
How to make baked potato wedges crispy
To get extra-crispy baked potato wedges, I'd recommend soaking the raw potato wedges in water first. I recently came across this trick on the Cookie and Kate blog, so cheers for the tip!
As Kate explains, this releases some of the starch in the potatoes and lets them absorb moisture, which leads to crisp outsides and fluffy interiors. Having made wedges for years without soaking the potatoes first, I have to say I'm a convert.
You can't go too far wrong by not soaking the potatoes. But if you're in the pursuit of crispy wedge perfection, I'd encourage you to give it a go.
What is Cajun seasoning?
Cajun seasoning is a spice mix that owes its name to the Cajun cuisine of Louisiana in southern USA. There are many twists on the spice blend, but it typically includes cayenne pepper, black pepper, paprika, garlic powder, oregano, and salt.
While authentic Cajun seasoning recipes are likely to use non-smoked paprika, I've gone with smoked in this mix. I've also included ground cumin for a bit of extra flavour.
If you don't want to create your own Cajun spice mix, you could also use a shop-bought blend.
What is cayenne pepper?
Cayenne peppers are a long, skinny type of Capsicum annuum (the same family as other chillies and peppers). Native to southern North America and northern South America, they're known for their significant heat level.
When it comes to cooking, you're likely to come across the powdered form. This ground cayenne pepper has an intense, deep red/orange colour.
What's the difference between cayenne pepper and chilli powder?
While cayenne pepper is technically a form of chilli powder, there's a difference between this and the more generic chilli powders you might find:
- Cayenne pepper is made exclusively with cayenne chilli peppers.
- Chilli powder on a label usually means it contains a blend of different peppers, as well as other seasonings such as cumin and garlic powder.
Pure cayenne pepper also tends to be hotter than the average chilli powder mix.
How to make Cajun-spiced crispy baked potato wedges
Cut the potatoes into 8 equal-sized wedges, then place in a large bowl and cover with warm (not boiling) water. Leave to soak for 10-15 minutes and preheat the oven to 200°C (390°F).
Drain away the water and set the potatoes aside on a board or plate lined with kitchen towel. Pat them dry with another few pieces of kitchen towel.
To the empty bowl, add the olive oil, cayenne pepper, black pepper, garlic powder, smoked paprika, cumin, oregano, and salt. Mix well to combine all the spices with the oil.
Once combined, add in the potato wedges and toss well. You could also use your hands or a spoon to mix the wedges – just make sure each wedge is evenly coated.
Line a large baking sheet with greaseproof paper, drizzle with a little olive oil, and tip the contents of the bowl onto the baking sheet.
Space out the wedges evenly across the sheet, using a second sheet or pan if necessary. Tip over any residual oil and spices from the bowl and then place the wedges in the oven.
Bake for 25 minutes, before removing from the oven to carefully flip the wedges over. I like to use a flexible spatula for this, and the greaseproof paper should mean they come away fairly easily.
If they're really sticking, carefully edge the spatula underneath and drizzle a little more oil under the newly flipped side.
Return to the oven and bake for another 20-30 minutes, or until golden and crispy on the outside and soft on the inside. Some may crisp up quicker than others – you can remove these and return the rest to the oven to continue cooking.
Once cooked, sprinkle with a little more salt and serve while hot. I also like to add some chopped fresh coriander or parsley, but this is optional.
Serving suggestions
These crispy baked potato wedges make for a delicious snack along with your favourite dipping sauce. I personally like ketchup or plant-based crème fraiche with chives, but something like vegan raita would also be good.
Potato wedges are also great as a side dish for any of the following:
- Easy Vegan Chilli
- Lemony Butter Bean Stew
- Vegan Lentil Dal
- Crispy Baked Falafel
- Sweet Potato & Black Bean Chilli
- Easy Vegan Chana Masala
- Vegan Rajma Masala
- Smoky Jackfruit Chilli
Recipe FAQ
I've always had the best results with baking potatoes, which are similar to the Russet variety in North America. These should provide you with wedges that are crispy on the outside and fluffy on the inside.
This step is optional, and if you're in a hurry then you can’t go too far wrong by not soaking the potatoes. But if you’re in the pursuit of crispy wedge perfection, I’d encourage you to give it a go.
The easiest way is to use greaseproof paper or tin foil. You may still want to add a drizzle of oil, but you should be able to flip the wedges easily without any disasters. When it comes to flipping them over, I use a flexible spatula to really get underneath them.
Tips and variations
- Cooking time: The cooking time will vary depending on the size of your potatoes and the resulting wedges. Once you've flipped them, check them every 10 minutes or so to make sure they don't overcook.
- Baking sheet: You'll want to use a large baking sheet for these wedges. If you don't have a large baking sheet, use a couple of smaller ones or cook in batches. You don't want the wedges to be sitting on top of one another.
- Seasoning: If making these for the first time, try a level teaspoon of each seasoning ingredient and adjust in future to suit your taste. You could also use 5-6 teaspoons of a pre-made Cajun seasoning mix. If you're skipping the seasoning, I'd at least sprinkle some salt over the potatoes before cooking and again after cooking.
How to store baked potato wedges
Potato wedges are best straight out of the oven, when they're still hot and crispy on the outside. If you make more than you need, it's possible to store them in both the fridge and freezer:
Refrigerate: You can store cooked potato wedges in the fridge for up to four days, but they'll go quite soft on the outside. If you want to crisp them up again, reheat in the oven or in a pan with a little oil.
Freeze: To freeze cooked wedges, you'll want to let them cool to room temperature and then arrange in a single layer on the baking sheet. Transfer this to your freezer and let the wedges freeze individually (up to an hour), before storing them together in a resealable bag or airtight container.
Reheat the wedges in the oven for around 10 minutes, being careful not to burn them. Pre-heating them for a couple of minutes in the microwave should reduce the time required in the oven.
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More vegan recipe ideas
If you liked this recipe, you may also enjoy:
- Easy Vegan Scalloped Potatoes (Dauphinoise)
- Lemon Spinach Couscous
- Moroccan-Spiced Couscous
- Creamy Vegan Cauliflower Cheese
- Easy Roasted Cauliflower
- Mediterranean Couscous Salad
- Crispy Smoky Roasted Chickpeas
- Rainbow Slaw with Sesame Ginger Dressing
You can also check out my full list of vegan sides.
Crispy Baked Potato Wedges (Cajun-Spiced)
Ingredients
- Approx. 2 lb (1 kg) Russet or baking potatoes, scrubbed thoroughly (but not peeled)
- 3 tablespoons olive oil
- 1 teaspoon cayenne pepper
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon salt (plus more to taste)
- Chopped fresh parsley or coriander, to serve (optional)
Instructions
- When cutting the potatoes, the aim is to end up with 8 equal-sized wedges from each. Cut the potatoes in half lengthways, then lengthways again to make quarters, then again to create wedges. For this last cut, I prefer to start from the skin side and cut at a 45° angle towards the inner point. But do whatever you find easiest.
- Next, place the wedges in a large bowl and cover with warm (not boiling) water. Leave to soak for 10-15 minutes and preheat the oven to 200°C (390°F).
- Once the potatoes have soaked for 10-15 minutes, drain away the water and set the potatoes aside on a board or plate lined with kitchen towel. Pat them dry with another few pieces of kitchen towel.
- To the empty bowl, add the olive oil, cayenne pepper, black pepper, garlic powder, smoked paprika, cumin, oregano, and salt. Mix well to combine all the spices with the oil.
- Once combined, add in the potato wedges and toss well. You could also use your hands or a spoon to mix the wedges – just make sure each wedge is evenly coated. Line a large baking sheet with greaseproof paper, drizzle with a little olive oil, and tip the contents of the bowl onto the baking sheet.
- Space out the wedges evenly across the sheet, using a second sheet or pan if necessary. Tip over any residual oil and spices from the bowl and then place the wedges in the oven.
- Bake for 25 minutes, before removing from the oven to carefully flip the wedges over. I like to use a flexible spatula for this, and the greaseproof paper should mean they come away fairly easily. If they're really sticking, carefully edge the spatula underneath and drizzle a little more oil under the newly flipped side.
- Return to the oven and bake for another 20-30 minutes, or until golden and crispy on the outside and soft on the inside. Some may crisp up quicker than others – you can remove these and return the rest to the oven to continue cooking.
- Once cooked, sprinkle with a little more salt and serve while hot. I also like to add some chopped fresh coriander or parsley, but this is optional.
Notes
- Easy Vegan Scalloped Potatoes (Dauphinoise)
- Ultimate Vegan Mashed Potatoes
- Moroccan-Spiced Couscous
- Creamy Vegan Cauliflower Cheese
- Crispy Baked Falafel
- Roasted Cauliflower with Cumin Seeds
- Rainbow Slaw with Sesame Ginger Dressing
Nutrition
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Vicky
So yummy! Thanks TPV
The Pesky Vegan
Glad you enjoyed!
Avril
Well, as someone who’s made wedges & roasties for many, many years I’ve never thought of soaking the potatoes. I’ve parboiled but they can go soggy so I’ll definitely try this method. So many tips & extra bits of information too Thank you 👍🏼
The Pesky Vegan
Give it a go, definitely the best results I've had!