Crispy BBQ Potatoes with Smoked Paprika and Sea Salt
Crispy on the outside, fluffy in the middle, these smoky BBQ potato wedges are my go-to side for grilled chicken skewers. Seasoned with smoked paprika, garlic, and sea salt, they’re bold, simple, and always a hit. A must-try British potato side dish for any summer BBQ or casual weekend feast.
Ingredients
- 1 kg Potatoes Maris Piper or King Edward
- 3 tbsp Olive oil extra virgin
- 1½ tsp Smoked paprika
- 1 tsp Garlic granules
- 1 tsp Sea salt
- 1 tsp Black pepper to taste, cracked
Optional
- Fresh parsley chopped
Instructions
- Preheat the oven to 220°C (fan 200°C)
- Scrub the potatoes and cut into thick wedges. Boil in salted water for 6–7 minutes until just tender. Drain well and steam dry.
- Return to the pan and gently shake to rough up the edges
- Mix the oil, paprika, garlic granules, salt and pepper in a large bowl. Add the potatoes and toss to coat.
- Spread wedges out on a baking tray lined with parchment. Don’t crowd them.
- Roast for 35–40 minutes, turning halfway, until crisp and deep golden. Scatter with chopped herbs if using and serve hot.
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