Crispy Baked Potato Wedges with Creamy Guacamole

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Crispy Baked Potato Wedges with Creamy Guacamole

These golden potato wedges are seasoned to perfection and roasted until crisp on the outside and fluffy on the inside. Paired with a quick, creamy guacamole, this recipe makes a crowd-pleasing appetizer or side dish for any occasion!

Ingredients

For the Potato Wedges

  • 4 large potatoes (Yukon Gold or Russet work best)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground cumin
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon black pepper
  • Optional: 1 tablespoon cornstarch (for extra crispiness)

For the Guacamole

  • 2 ripe avocados
  • 1 small garlic clove
  • Juice of ½ lime (or to taste)
  • Salt, to taste
  • Optional add-ins: chopped fresh cilantro, a pinch of cumin, or a dash of chili flakes

Instructions

Step 1: Prepare the Potato Wedges

  1. Preheat your oven to 390°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. Wash the potatoes thoroughly. You can peel them or leave the skins on for a rustic texture.
  3. Slice each potato in half lengthwise, then cut each half into 3–4 wedges depending on the potato’s size. Try to keep the wedges similar in thickness for even cooking.
  4. In a small bowl, whisk together olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper.
  5. Place the potato wedges in a large mixing bowl and pour the spice mixture over them. Toss until all wedges are evenly coated.
  6. Optional: Sprinkle 1 tablespoon of cornstarch over the wedges and toss again — this helps to create an ultra-crispy finish.
  7. Spread the wedges out in a single layer on the prepared baking sheet. Avoid overcrowding the pan to ensure they roast rather than steam.
  8. Bake for 40 minutes, flipping the wedges halfway through. They should be golden and crisp on the edges.

Step 2: Make the Guacamole

While the wedges are finishing up:

  1. In a food processor or with a fork, mash the avocados with lime juice, garlic, and salt until creamy.
  2. Taste and adjust the seasoning. Add fresh herbs or spice, if desired.
  3. Serve immediately or cover and refrigerate for up to 1 hour.

Serving Tips

Serve the hot potato wedges fresh from the oven alongside a bowl of guacamole for dipping. They also pair beautifully with hummus, vegan sour cream, or a drizzle of tahini-lemon sauce.

Air Fryer Instructions

If you’d prefer an air-fried version, I’ve included detailed steps in the blog post above. It’s a quicker option with the same delicious crunch!

Nutrition (Per Serving)

Serves 4 (excluding guacamole)

  • Calories: 233
  • Fat: 4g (6%)
  • Carbohydrates: 39g (13%)
  • Fiber: 4.5g (18%)
  • Sugar: 2.7g (3%)
  • Protein: 8g (16%)
    Nutrition values are estimates based on a standard 2,000 calorie diet.

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