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Crispy Baked Jerk Potato Wedges
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5 from 3 votes

Crispy Baked Jerk Potato Wedges

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. 
Course Appetizer, Side Dish
Keyword appetizer, baked, caribbean, crisp, easy, food, Jamaican, jerk, recipe, spicy, vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Author Shanika | Orchids + Sweet Tea


  • 6 large russet potatoes
  • 1 Tbsp paprika
  • 3 tsps sea salt
  • 1 Tbsps garlic powder
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 1 Tbsp red pepper flakes (Can reduce to 1 tsp if you're not a fan of spice)
  • 3 Tbsps jerk seasoning paste or seasoning (I use the Grace brand)
  • 1/2 cup extra 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!
  • Bon Appetit.


STORAGE: Leftovers can be stored in a tightly sealed container and refrigerated for up to 3 days.