Oven Roasted Lightly Spiced Potatoes

These oven roasted and lightly spiced potato wedges are naturally gluten and casein-free (check your spices) and super easy to make with any kind of potato.  

Spiced Roasted Potatoes Lightly Spiced with Garlic, Oregano and Chili Powder Seasoning served with Filet Mignon and Roasted Vegetables.

Roasted Spiced Potatoes

Updated pictures and post from 2015.

I love making potatoes at home.  It takes a little time but they couldn’t be more delicious.  And these roasted spiced potatoes are one of our favorite side dish recipes!  We have them often because they go with so many different dishes.  

From Meatless burgers, to Thai Turkey burgers, or Mushroom Bison burgers, or with steaks.  You get the idea.

Simply cut the potatoes in half.  Then cut each half into wedges.  We preheat the oil in the oven then gently toss the potatoes in hot oil, adding salt and pepper.  Bake for about 45 minutes to one hour.  

Create a potato spice blend with chili powder, garlic powder and oregano

But before they are finished (about 15 minutes to go), sprinkle them with a mixture of chili powder, oregano and garlic powder to lightly spice them.  

I usually make up jar of this potato spice blend and then sprinkle it over the potatoes without measuring anymore. For a lightly spiced potato, you would only need about 3/4 teaspoon of the spice blend.

Well one night a huge chunk fell onto the potatoes.  It had a very strong chili flavor.  But chili goes great with melted cheese.  And I ended up with a happy accident and turned them into vegan cheese nachos.  So good.  

spiced potato wedges with vegan nacho cheese and spicy jalapeño slices

Choosing Your Potatoes

You can roast any type of potato, but I tend to like Russets or Yukon Gold for this type of recipe.   I like using fingerling potatoes to make these fried smashed potatoes.  

And this method could easily work with sweet potatoes instead of regular potatoes by roasting them to crispy perfection in the heated oil.

But we definitely only buy organic potatoes.  I read years ago that potatoes are heavily doused in pesticides.  And they routinely show up on the EWG dirty dozen list.  So we always look for organic.

Did you know potatoes actually contain a lot of nutrients like potassium, fiber, calcium, vitamin C, iron, vitamin B6 and magnesium.  It’s crazy that a medium potato has more potassium than a banana or cup of broccoli!  

Roasted Potatoes in Avocado Oil and Ghee

Choosing Your Oil

Finding the right kind of oil is important, too.  You want to use a healthy oil like avocado oil, ghee or olive oil.

Avocado oil is a super healthy fat and has a high smoke point.  Usually 500 degrees F.

But not all olive oils are the same. The olive oil should have a high smoke point because we are baking it a 450 degrees F.  If not, then bake it at 425 degrees instead.

Part of the cooking method is to heat the oil in a baking dish in the oven before adding the potatoes.  Then they are tossed in the hot oil and sprinkled with salt and pepper before going back into the oven.

Cooking time will depend on the type of potato.  Check on them and toss at least once.  We add the spices about 15 minutes before they are done. 

Boy do they go great with some GF ketchup or step it up a notch with this GFCF Hollandaise sauce or faux Béarnaise! Yum!

Want More Recipes Like Roasted Spiced Potatoes?

Roasted Spiced Potatoes | Gluten-Free, Dairy-Free

Simple to make homemade spiced potato wedeges are baked in the oven and make a perfect side dish or appetizer.

Course Appetizer, Side Dish
Cuisine American
Keyword roasted potatoes, spiced potato wedges
Prep Time 5 minutes
Cook Time 1 hour
Servings 4
Author Deana Larkin Evans

Ingredients

  • 4 medium organic potatoes
  • 2 tbsp olive oil, avocado oil or ghee
  • Himalayan pink salt
  • Freshly ground black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp Ancho chili powder
  • 1/4 tsp dried Mexican oregano

Instructions

  1. Preheat oven 450 degrees F.
  2. Wash and scrub the potatoes. Cut into wedges lengthwise.
  3. Place the oil in a baking dish and heat in the oven for 1-2 minutes. Carefully remove the hot baking dish from the oven and add potatoes. Toss potatoes in oil with a spatula. Arrange skin side down in baking dish. Sprinkle generously with salt and pepper. Bake for 40 minutes to 1 hour, checking for browning on the edges.
  4. Mix together the garlic powder, Ancho chili powder and Mexican oregano. Sprinkle over the potatoes 15 minutes before the potatoes are done roasting. Toss before serving.

Recipe Notes

We typically use a combination of avocado oil and ghee.  They both have a high smoke point. If you are going to use olive oil, make sure you use a really good quality olive oil with a high smoke point.  Or turn the temperature down to 425 degrees F.  

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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5 Responses

  1. DianaL says:

    These look fantastic! I can totally see myself enjoying these with some steak.

  2. Great blog! This looks delicious I should try it.

  1. March 22, 2015

    […] – Plate Full O’ Veggies (roast, blanch and steam your favorite veggies – we used potato spice on the potatoes, cayenne on the cauliflower and carrots, and a simple Balsamic GF mustard dressing […]

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