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Crispy Baked Potato Wedges Cajun-Spiced

Crispy Baked Potato Wedges (Cajun-Spiced)

The Pesky Vegan
These Cajun-spiced crispy baked potato wedges are great as a gluten-free and vegan snack, or as a side dish in a larger meal.
5 from 1 vote
Prep Time 10 mins
Soak Time 10 mins
Total Time 1 hr 10 mins
Course Side Dish
Cuisine American, Gluten-free, Vegan
Servings 4
Calories 299 kcal


  • Approx. 1 kg 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
  • 1 teaspoon salt
  • Chopped fresh parsley or coriander, to serve (optional)


  • 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.


Potatoes: 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.
Soaking: 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.
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.
Cayenne pepper: If you don't have cayenne pepper, you can substitute chilli powder. Just bear in mind that most generic chilli powders won't have as much heat or concentrated chilli flavour.  
Smoked paprika: There are many different types of paprika powder, and authentic Cajun seasoning recipes are likely to use non-smoked versions. I like smoked but use whatever you prefer or have to hand. 
Storage: Potato wedges are best straight out of the oven, but you can store them for up to four days in the fridge or up to six months in the freezer (see main post section for details).
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* The nutrition info below is for one serving of the potato wedges, based on a total of four servings. 


Calories: 299kcalCarbohydrates: 47gProtein: 6gFat: 11gSaturated Fat: 1.5gSodium: 596mgPotassium: 1082mgFiber: 4gSugar: 2gVitamin A: 454IUVitamin C: 15mgCalcium: 45mgIron: 3mg
Nutrition Facts
Crispy Baked Potato Wedges (Cajun-Spiced)
Amount Per Serving
Calories 299 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1.5g9%
Sodium 596mg26%
Potassium 1082mg31%
Carbohydrates 47g16%
Fiber 4g17%
Sugar 2g2%
Protein 6g12%
Vitamin A 454IU9%
Vitamin C 15mg18%
Calcium 45mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Cajun potato wedges, vegan potato recipe, vegan side dish
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