Matt’s Paprika Wedges

Developed by Matt and Alanna Marise

Preparation Time: 10 minutes, Cooking Time: 30-40 minutes

When we first started dating this was one of my partners favourite ways to cook potato wedges. As our relationship has developed and I have taken over a lot of the cooking, the recipe has changed a little bit, as recipes always do with a different cook. These wedges are very satisfying and good for a cold day, or a meal that has a lot of simpler flavours. The wedges certainly add a lot of omph and we have had them with a variety of different meals, but mostly pan-fried fish or steak and salad. The paprika gives the wedges a beautiful golden-red hue, and if you dimmed the lights and sat down to your meal with a glass of wine, you really would feel like you are dining out.



  • 5 medium white-washed potatoes, cut into wedges
  • 3-4 T paprika
  • 2 t chilli flakes
  • 1 t garlic salt
  • 3 T olive oil
  • Salt and pepper to taste


1  Preheat oven to 180°C fan bake.

2  In a bowl, combine all the seasonings, oil and potato wedges. Mix until combined.

3  Lie the wedges out on a baking tray (best if covered with baking paper first), making sure they don’t overlap where possible.

4  Fan bake for 35-40 minutes, removing when they are cooked through, crispy and golden.

*As an option, leaving the wedges to sit in cold water for 30 minutes prior to seasoning as this can help remove starch and stop them going soggy.

*Perfect served with aioli, sour cream or mayonnaise.

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