Pizza Seasoning Baked Potato Wedges
These baked potato wedges are everything you want from a snack — crisp edges, fluffy centres, and that unmistakable dried basil and oregano aroma that fills the kitchen as they roast. Toss the wedges in oil and Kitchen Koundinyasa's Herby Spice Blend before they go into the oven, and the blend does all the work: no extra sauce, no dipping needed. Think Domino's-style seasoned wedges, made entirely at home.
Prep: 10 min | Cook: 35 min | Serves: 2 | Difficulty: Easy
Ingredients
- 2 tsp Kitchen Koundinyasa Herby Spice Blend
- 3 medium potatoes, washed and cut into wedges
- 2 tsp oil (any neutral oil)
- to taste salt
- 1 tsp coriander leaves, finely chopped (for garnish, optional)
Method
- Preheat your oven to 220°C. If you have a wire rack, place it on your baking tray — this helps the wedges crisp on all sides without turning soggy at the base.
- Cut each potato lengthwise into 6 to 8 wedges, keeping the skin on. Pat them completely dry with a kitchen towel — any moisture will steam the wedges instead of crisping them.
- In a large mixing bowl, toss the wedges with the oil until every piece is lightly coated. Add the Herby Spice Blend and salt, then toss again so the dried basil, oregano, and pepper cling evenly to the surface of each wedge.
- Spread the wedges in a single layer on the tray, cut side down. Do not crowd them — give each wedge space so the hot air can circulate.
- Roast at 220°C for 30 to 35 minutes. At the 20-minute mark, flip each wedge. They are ready when the edges are golden brown and the skin has crisped up — you should be able to hear a faint crunch when you tap one.
- Transfer to a serving plate and scatter chopped coriander leaves on top if using. Serve immediately — wedges lose their crunch quickly, so eat them straight from the oven.
✓ High Protein | ✓ High Fibre | ✓ Rich in Calcium | ✓ Source of Potassium