Yummy Baked Taters or Wedges

"Easy and tasty baked potatoes seasoned with cumin and paprika. You can serve these as a vege side for 6-8 or serve with ketchup/tomato sauce or sour cream and chilli sauce. I like to use a kilogram of new baby potatoes but you can use regylar larger sized potatoes cut into 1 inch pieces. You can cut larger potatoes into wefges if you prefer This recipe will be gluten-free if your spices are"
photo by Jubes photo by Jubes
photo by Jubes
photo by Miss Fannie photo by Miss Fannie
Ready In:




  • Preheat oven to 220°C or 200°C if fan forced.
  • If using baby potatoes, wash and dry them and then cut into quarters. If using larger potatoes cut into rouughly 1 inch pieces.
  • I like to place the potatoes into a large plastic bag, or you can add them to a large mixing bowl. The plastic bag is the easiest and least messy option.
  • Add in the remaining ingredients and ensure thoroughly mixed.
  • Pour the potatoes out onto a flat tray in a single layer. I like to use cookies sheets. You dont need to grease the trays as the potatoes are already coated.
  • Place in the oven and turn after 20 minutes. Cook until done to your liking. Mine usually take 40 to 50 minutes.

Questions & Replies

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  1. Miss Fannie
    Yummy is the word, This dish was so good, I did not see the need to offer catsup, vinegar, or any other sauce to dress it up. They were perfect.
  2. NurseJaney
    *Made for Australia/NZ Swap #72* My new GO-TO recipe for roasted potatoes ! I usually cut them up, add S&P and maybe Italian seasoning, pour "some olive oil, all in a bowl, and roast for 50-60 min. THIS has some REAL flavor ! Loved how the coating disperses in the baggie but generously coats the potato pieces. I used regular sized red 'taters, UNpeeled, (for color and nutrition) and baked for 50 min. in 400*F oven. Thanks for posting, Jubes-- we have enough for leftovers !!
  3. Chef Buggsy Mate
    **Jubes**, these potatoes are wonderful... however; I must admit I must admit that I had to make a substitution. I asked DH to pick up a bag of potatoes while at the store but he didn't purchase a single thing on the shopping list except for cheese. So, I had to use sweet potatoes in place of russets. I kept the spices the same though... we all loved the flavor combination! My son who usually complains if his sweet potato isn't swimming in butter, cinnamon and at least a Tbs. of brown sugar actually went back for seconds! I can't wait to make this again- both as written and with sweet potatoes. Made and reviewed for the 71st AUS/NZ Recipe Swap.


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