I've taken a liking to the simple potato wedge as an alternate to mash potato when preparing meat and three vege. However, I'm trying to get a recipe that consistently deliveries tasty wedges.

My current method is:

  • Wash potatoes
  • Chop potatoes
  • place in plastic bag
  • Add a little oil and spice mix*
  • Shake
  • Bake

* The spice mix is the part I've been having problems with.

I was using:

  • 1 part salt
  • 2 parts pepper
  • 3 parts paprika

But this wasn't giving consistent results.

I've stuck with Nandos Peri-peri seasoning for a while as a safeguard, but I'd like to go back to my own spice mix.

I'm looking for spicy Mexican flavours, but using only spices/herbs, and not salts or flavour enhancers, apart from sea salt (not garlic salt or onion salt).

Any suggestions?

  • as you mention inconsistent results -- were you using the same type of salt, and same grind of pepper each time?
    – Joe
    Commented Feb 10, 2011 at 3:30
  • @Joe yes sir, cracked pepper, seasalt, paprika each time, the ratios only changed. One time I got a result which was just pepper and really not nice :(
    – glasnt
    Commented Feb 10, 2011 at 3:45
  • 2
    Try adding onion powder, too. I like it a lot better than the all-dominating presence of garlic; it's softer and helps to blend your other flavors together.
    – zanlok
    Commented Feb 10, 2011 at 8:37
  • @zanlok Unfortunately I can't use onion. All onion type veges are out of the menu, health reasons.
    – glasnt
    Commented Feb 10, 2011 at 23:18
  • the 'really not nice' comment for pepper -- what temp are you cooking at? you might be burning the pepper which is going to throw off the flavor.
    – Joe
    Commented Feb 11, 2011 at 1:06

4 Answers 4


Add cumin, chili powder and garlic powder to your salt and pepper. You might like a bit of curry powder or turmeric too, but I don't know if you'd call that a Mexican flavor.

  • +1: turmeric rocks fries. nice for savory/earthy flavor and happy color.
    – zanlok
    Commented Feb 10, 2011 at 8:34
  • I'll try the Cumin, Chilli and Salt&Pepper. I already have those at home from our Thai Curry spice stock. :) Shall update this as the winning answer if it's nom :)
    – glasnt
    Commented Feb 10, 2011 at 23:16
  • I like this one, the only thing I'd add is dried oregano.
    – Gary
    Commented Mar 4, 2011 at 8:38
  • A nice mix is salt , Malay curry powder and a touch of sugar as it basically has a bit of everything above Commented Mar 4, 2011 at 15:50

I once mistakenly used ground cayenne pepper rather than paprika when frying some shrimp, and the result was a taste explosion!

I would recommend substituting half of the paprika for ground cayenne.

  • I don't know if I would go with half. The initial recipe seems more cautious than that.
    – user194
    Commented Feb 10, 2011 at 15:21
  • Agreed -- start with a pinch of cayenne and work up from there.
    – Martha F.
    Commented Feb 10, 2011 at 15:47
  • 1
    for a unique chili flavor instead of the more common/hearty paprika tang, 1:3 cayenne and pasilla powders work well together for a spicy/deep-rich zest
    – zanlok
    Commented Feb 10, 2011 at 21:07

Try a little Rosemary and Thyme, Garlic, Cajun spice. All of those are great on potatoes!


I recently had them with Dijon mustard as a spice, and it turned out really nice.

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