These Papas al Horno are a household favorite. Once you try them, you'll understand why.
They have a crispy exterior, a soft interior, and a spicy kick, making them a perfect accompaniment for meats, poultry, and fish or even as a standalone snack.
The secret to their extra crispiness is the addition of potato starch.
They're seasoned with Cajun seasoning for a burst of flavor and heat, but you can swap in any spices you prefer.
These baked potato wedges are simple to prepare with just a few ingredients and straightforward steps. Whether served as a side dish or a snack, they're sure to be a hit!
How to Make Papas al Horno
Note: The full instructions are provided in the recipe card below.
- Preheat the oven to 450°F and set the rack in the middle.
- Wash and cut each potato into 6 wedges.
- Toss the wedges with potato starch, Cajun seasoning, paprika, kosher salt, and 4 tablespoons of oil.
- Oil a rimmed baking sheet and arrange the wedges in a single layer.
- Bake for 45 minutes, flipping once, until golden and crispy.
- Season with additional salt if needed and serve.
Camila's Tips
- For quicker prep and minimal cleanup, toss all ingredients directly on the baking sheet.
- Before baking, thoroughly wash and dry your potatoes. Peeling is optional; doing so minimally preserves the flesh, but keeping the skin on adds texture and nutrients.
- Ensure complete coverage by generously coating the potatoes with olive oil to prevent drying and achieve a crispy, golden exterior.
- Place the potatoes on the baking sheet with space between them to allow better air circulation, crisping all sides evenly.
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Recipe
Papas al Horno
Equipment
- Metal Turner
Ingredients
- 3 large baking potatoes, unpeeled
- 4 tablespoons peanut oil or olive oil, divided Any neutral-flavored oil can be used as an alternative.
- 1 teaspoon kosher salt, adjust to taste
- 2 tablespoons cajun seasoning McCormick Recommended
- 1 tablespoon paprika
- 2 tablespoons potato starch
Instructions
- Preheat the oven to 450°F and position an oven rack in the middle.
- Scrub the potatoes thoroughly, then cut each potato in half lengthwise. Next, cut each half into thirds lengthwise, resulting in 6 long wedges from each potato.
- Place the potato wedges in a large bowl. Add potato starch, Cajun seasoning, 4 tablespoons of oil, paprika, and kosher salt to the bowl. Toss the potatoes until they are evenly coated with the mixture.
- Grease a rimmed sheet pan with 1 tablespoon of oil (avoid using foil as the potatoes may stick). Arrange the coated potato wedges on the sheet pan in a single layer, placing them with one cut side down.
- Bake the potatoes in the preheated oven until they turn golden brown and become crispy, about 45 minutes, turning the potatoes halfway through the cooking time using a flat spatula for even browning.
- Once the potatoes are done, remove them from the oven and taste for seasoning. Adjust the seasoning if needed by adding more kosher salt to taste.
- Transfer the baked potato wedges to a serving platter.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
