Southwestern Potato Wedges

Southwestern Potato Wedges

Low in saturated fat and cholesterol, these spicy potato wedges are a good substitute for French fries

Course Side Dish
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 3
Calories 128 kcal
Author Shelby Kinnaird | Diabetic Foodie


  • 3/4 pound gold potatoes (like Yukon Gold) scrubbed clean
  • 2 teaspoons olive oil
  • 3/4 teaspoon chili powder
  • 3/4 teaspoon cumin
  • 3/4 teaspoon garlic pepper


  1. Preheat oven to 425°F.

  2. Slice potatoes into wedges, about 8 per potato (do not peel potatoes). Put into gallon size zipper-top plastic bag. Drizzle with olive oil. Combine chili powder, cumin, and garlic pepper in a small bowl, then add to bag with potatoes. Seal the bag and squeeze it, moving the potatoes around, until the spices and oil are evenly distributed.

  3. Dump the potatoes onto a baking sheet and separate them. Bake for 15 minutes, then turn wedges over and bake another 10 minutes or until done.

Recipe Notes

Feel free to try other spice combinations or cut the potatoes in different shapes.