Garlic Roasted Potato Wedges with Jalapeno Chili
Transform your next side dish into a bold, zesty sensation with these Garlic Roasted Potato Wedges with Jalapeño Chili! Featuring perfectly crisp Russet potato wedges tossed in a fragrant blend of olive oil, minced garlic, smoky paprika, and a touch of heat from fresh jalapeño slices, this recipe offers the ultimate balance of savory and spicy flavors. Roasted to golden perfection in just under an hour, these wedges are finished with a sprinkle of fresh parsley for a vibrant, herby touch. Ideal as a snack, appetizer, or side dish, they pair beautifully with dips like sour cream or your favorite hot sauce. Easy to prepare and packed with irresistible flavor, these roasted potato wedges are bound to become your go-to comfort food favorite. Keywords: garlic roasted potato wedges, jalapeño chili, crispy potato recipes, side dish ideas, spicy potato wedges.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Olive oil
- 4 large Garlic cloves
- 1 medium Fresh jalapeno chili
- 1 teaspoon Paprika
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Salt
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
Wash and scrub the Russet potatoes thoroughly. Pat them dry with a clean towel. Cut each potato into wedges by halving it lengthwise and then cutting each half into 4-6 slices, depending on the size of the potato.
Place the potato wedges in a large mixing bowl. Add the olive oil, minced garlic (use a garlic press or finely chop), paprika, ground black pepper, and salt. Mix well to coat all the wedges evenly.
Slice the jalapeno chili thinly, removing the seeds if you prefer less heat. Add the slices to the bowl with the potatoes and toss gently to distribute.
Spread the seasoned potato wedges in a single layer on the prepared baking sheet. Ensure the wedges are not overcrowded to allow for even roasting.
Bake in the preheated oven for 20 minutes. Remove the tray, flip each wedge using a spatula or tongs, and return to the oven to bake for an additional 20 minutes or until golden brown and crispy on the outside.
While the potatoes are baking, finely chop the fresh parsley. Once the wedges are done, remove them from the oven and sprinkle the parsley over the top for a fresh and vibrant finish.
Serve immediately as a side dish or snack, garnished with additional jalapeno slices or a dollop of sour cream for added flavor, if desired.
Nutrition Facts
Calories |
1596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2538 mg | 110% | |
| Total Carbohydrate | 275.0 g | 100% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 14.8 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 6988 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
