Big, bold barbecue flavors make these oven roasted barbecue potato wedges an incredibly delicious side to any meal. They are seasoned perfectly with a crispy exterior and soft, almost buttery insides! Like your favorite BBQ potato chips, they are hard to resist once you get started!
You guys, I don’t know how to convey the awesomeness of these spiced potato wedges. But I’m going to try because they definitely deserve it. Their flavor & the texture are EVERYTHING. When I was a kid, my favorite potato chips were the BBQ variety and these are sort of like those except in wedge form. If I don’t get leftovers put away, like, immediately, then Paul and I will just walk through the kitchen snatching up just. one. more. until they are all gone. Which is the saddest because these poppable little guys can pull double duty as the most amazing country breakfast potatoes later in the week if you fry up any leftovers in a pan with a little bacon grease and maybe some chopped peppers and onions.
I love, love, love oven roasted potatoes with big flavors, like these Baked Greek Feta Fries, so it should be no surprise that skin-on potato wedges liberally coated in homemade barbecue seasoning would be a homerun winner in my book. The barbecue flavors go amazing with grilled fish or roasted chicken, especially, but they are also a perfect way to spice up your mornings if you are into potatoes for breakfast. Which we are.
You start with either Yukon Gold or Red New Potatoes, slice them up into wedges by cutting them in half, then in half again, then once more until you end up with 8 wedges from each decent sized potato. I don’t usually by the massive, incredible hulk size potatoes but if you do, you might want to slice them up a little bit more than that. If you have little bitty potatoes, which are sometimes all I can find in the red new potatoes, you might just want to slice them in half. Mostly you are just aiming for uniformity of size so they cook through evenly on the pan, but you also want to make sure you have plenty of surface area for the homemade barbecue seasoning to adhere to!
Then they get drizzled with a healthy amount of olive oil, sprinkled with a spice blend of chili powder, paprika, garlic and onion powders, and salt & pepper, then tossed around some more to make sure every last inch of them is coated in the smoky, wonderful seasoning. After roasting them in the oven for about 40 minutes, they are ready for devouring. And trust me, they will definitely be devoured.
Oven roasted barbecue potato wedges basically have everything going for them. The skin-on, crispy exteriors get all crusty in places where the potatoes come in contact with the pan. The charred ones are our favorites and we are always poking around looking for any extra dark ones. And the tender, melt-in-your-mouth insides are the perfect vehicle for carrying the big flavors of barbecue spices.
These little babies are also gluten-free and Whole 30 compliant, which is awesome if you have gluten sensitivities (we don’t but have a number of friends who do) or are attempting your first (or second or third) round of Whole 30. You can eat them just as they are, or if you want an extra special treat, you can make a garlicky aioli to dip them in. So, SO good. And totally something to make regardless of Whole 30 nonsense or whatever.
You’re family is going to love these oven roasted barbecue potato wedges! Be sure to pin this for later!
- 2 1/2 pounds potatoes (about 8-10 medium-size)
- 4 tablespoons Olive oil, for drizzling
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- Preheat oven to 450 degrees.
- Wash the potatoes well, then slice into wedges, either by cutting the potatoes into fourths or eighths, depending on how large your potatoes are. In a small bowl, combine all of the spices.
- Drizzle the potato wedges generously with olive oil and toss to coat, then sprinkle with the barbecue seasoning blend and toss again until all of the spices are evenly distributed. Spread the potatoes out on a large baking sheet so they are in a single layer.
- Bake for 40-45 minutes, or until fork-tender with browned, crispy exteriors. Remove from oven and serve immediately.
You can really use any kind of potato with this recipe, although red potatoes and Yukon golds are my favorites. But Russett's work as well if that's what you have on hand.
Amount Per Serving: Calories: 199 Saturated Fat: 1g Sodium: 416mg Carbohydrates: 25g Fiber: 5g Protein: 5g