Chili-Seasoned Potato Wedges

Total Time
45mins
Prep
10 mins
Cook
35 mins

Nice, and simple side dish for a weeknight dinner, or for a small get together.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. In a large resealable plastic bag, combine the soup mix, chili powder, salt, pepper, and garlic powder.
  2. Cut each potato into 8 wedges, and place in the bag and shake to coat the potatoes.
  3. Arrange the wedges in a greased 15x10x1 baking pan, and drizzle lightly with oil.
  4. Bake uncovered at 425 degrees for 12-20 minutes on each side, or until crisp.
Most Helpful

5 5

We loved these! They are nice and spicy...but next time I will omit the salt...I was expecting the little onion bits to stick to the potatoes...but that didn't happen...Very easy to prepare...thanks for posting the recipe...=)

5 5

This is so good, that I've actually made it twice....the second time I cooked them on a baking tray on the trusty WeberQ with the hood down - fabulous!
Made for PRMR.

5 5

I wouldn't have thought of using onion soup mix to flavor roasted potatoes, but I'll certainly think of it in the future! These are really nice. I used Yukon Golds and didn't add any extra salt--the soup mix was salty enough. Thanks for posting!