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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, vegan
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Author Shanika | Orchids + Sweet Tea



  • 2 lbs. russet potatoes (That's about 6 large potatoes)
  • 1/4 cup Extra virgin olive oil + 1 Tbsp!


  • 1 Tbsp onion powder
  • 1 Tbsp garlic powder
  • 2 tsps cayenne pepper
  • 2 tsps sea salt
  • 2 tsps black pepper
  • 2 tsps dried thyme
  • 2 tsps brown sugar
  • 1 tsp ground allspice
  • 1 tsp dried parsley
  • 1 tsp smoked paprika
  • 1/2 tsp red pepper flakes
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground clove
  • 1/4 tsp ground cumin


  • Preheat the oven to 400 degrees Fahrenheit and line a rimmed 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----this should create a "wedge-like" shape. You should have about 6-8 pieces of wedges when done for each potato. Repeat until all potatoes are cut.
  • In a bowl, add together the jerk seasonings and olive oil, stirring until combined.
  • Add the cut wedge slices of potatoes into a large bowl and pour the jerk seasoning mixture atop, mixing everything together with your hands until wedges are full coated.
  • Transfer the wedges to the prepared baking sheet and bake for 35-40 minutes or until wedges are golden and crisp. NOTE: Test the doneness of potatoes by using a fork to insert into the centers. If it goes through easily, they are done.
  • Remove from oven and serve with a side of your favorite dairy-free sauce. My dairy-free Garlic Lime Sauce goes well with these wedges!
  • Bon Appetit!


  • STORAGE: Place any leftovers in a tightly sealed container in the refrigerator for 3-4 days.
  • JERK SEASONING (STORAGE): You can keep leftovers in a small tightly sealed jar and at room temperature for up to 6 months like your other herbs + spices.