These Crispy Baked Jerk Potato Wedges are a simple side that is sure to bring your taste buds a spicy kick of flavor. With Jamaican seasonings present in every bite, these baked wedges make for the perfect summer go-to, whether it is at a BBQ, 4th of July, house party, during family meal time, or everything else in between.
1Tbspred pepper flakes(Can reduce to 1 tsp if you're not a fan of spice)
3Tbspsjerk seasoning paste or seasoning(I use the Grace brand)
1/2cupextra virgin olive oil + 1 Tbsp!
dried parsley, for garnish
To start, preheat your oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper.
Rinse and pat dry each potato and cut lengthways into halves and then in halves lengthways again, and then one last time. You should have about 6-8 pieces of wedges when done. Repeat this step for all potatoes until done.
Meanwhile, in a small bowl, add sea salt, black pepper, garlic powder, dried thyme, paprika, dried parsley, red pepper flakes, jerk seasoning, and extra virgin olive oil, and whisk together until well combined.
Next, add potato wedges and seasoning mixture to a large bowl and massage seasoning unto potatoes thoroughly using both hands.
Add the seasoned potato wedges onto the baking sheet (skin side down so that both sides remain visible) and bake for 35-40 minutes, until wedges are crisp and fork inserts into potatoes easily.
Remove from oven and sprinkle with dried parsley and serve with a side of BBQ sauce or your own personal favorite!
STORAGE: Leftovers can be stored in a tightly sealed container and refrigerated for up to 3 days.