Spice/crumb Coated Wedge Baked Potatoes

"These delicious potatoes may be served as finger food or with your main coarse. Very easy to make and have a very nice well balanced spice coating."
photo by Junebug photo by Junebug
photo by Junebug
Ready In:




  • Peel potatoes and cut in half lengthwise, then cut each half into 3 or 4 wedges.
  • Place potato wedges in a large bowl and cover with cold water and let sit for about 5 minutes while preparing the coating.
  • Preheat oven to 450 degrees F.
  • In a large mixing bowl, combine bread crumbs, Italian seasoning, paprika, seasoning salt, black pepper, and granulated garlic powder; mix well.
  • In a medium size bowl or saucepan, melt butter.
  • Dry wedge potatoes on paper towelling.
  • Drop several potato wedges into the melted butter and mix to coat with butter.
  • Now roll potatoes in the crumb/spice mixture to coat well.
  • Place coated potatoes directly on the middle rack in the oven, keeping them separated.
  • Bake in preheated 450 degree F oven for 15 to 20 minutes or until potatoes are nicely browned and done to your liking.
  • Serve immediately with a Dill Dip or Garden Dip.

Questions & Replies

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  1. Miss Annie
    This recipe has a new and creative way with with the lowly potatoe. Best of all, it is so easy to prepare, and so delicious. We loved the Italian seasoning mixed with the Hungarian paprika. I used Hot paprika. These potatoes were a wonderful addition to our meal. Thanks Uncle Bill for posting!!
  2. 932ninja
    What an easy way to add crunch to potato wedges. This was good stuff, thanks for sharing!
  3. mianbao
    I tried these for dinner tonight. They are very easy to make. I would like to play with the spice mixture a little next time. Thank you for a good base to work off.
  4. PetesNina
    These are delicious! They are easy to prepare, smell great while cooking and are gone in a snap. What a nice change from plain old fries. Thank you for sharing yet another great, family pleasing recipe!
  5. anme7039
    Yummy! 5 stars all around the table. For a more ease of prep I put the coating mix in a plastic baggie then put the spuds in the bag and gave them a good shake, much easier clean up!


I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
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