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Crispy Baked Potato Wedges with Guacamole & Ketchup

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Golden, seasoned potato wedges baked to crispy perfection, served with creamy guacamole and classic ketchup—this crowd-pleasing, plant-based side dish is full of flavor and perfect for sharing.

Ingredients

Scale
  • 4 large russet potatoes, scrubbed
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • Salt and black pepper to taste
  • Fresh parsley or basil, chopped (for garnish)
  • 2 ripe avocados
  • 1 tbsp lime juice
  • 1/4 tsp sea salt
  • 1 tbsp chopped red onion
  • 1 tsp chili flakes (optional)
  • Black sesame seeds (optional garnish)
  • 1/4 cup ketchup (for serving)

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Cut each potato into 8 wedges. Soak in cold water for 15 minutes to remove excess starch. Drain and pat dry thoroughly.
  3. Toss the potato wedges with olive oil, paprika, garlic powder, onion powder, oregano, salt, and pepper until evenly coated.
  4. Arrange the wedges on the baking sheet in a single layer, skin side down.
  5. Bake for 35–40 minutes, flipping once halfway, until golden and crispy.
  6. Meanwhile, mash the avocados with lime juice, salt, and chopped red onion in a bowl. Add chili flakes if desired.
  7. Sprinkle the guacamole with black sesame seeds if using.
  8. Serve the potato wedges hot, garnished with chopped parsley or basil, alongside guacamole and ketchup for dipping.

Notes

  • Soaking the potatoes helps them get extra crispy when baked.
  • Adjust spices to your taste—try adding cayenne for heat.
  • Guacamole can be made ahead but is best served fresh.
  • For extra crispiness, bake on a preheated baking sheet.

Nutrition

Keywords: baked potato wedges, vegan side dish, guacamole dip, crispy potatoes, healthy snack

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