Roasted potato wedges with purple cabbage


Oven-baked to golden perfection and packed with the flavor of black pepper, paprika, and dried herbs, this mouth-watering potato dish creates an ambiance of coziness within your home.

These perfectly browned potato wedges are crunchy on the outside and tender on the inside. They are not only healthier than fries, but also much easier to cook. No peeling. Minimal slicing. And the rest of the work will be done by your oven. It’s exactly the case when simplicity is the key to success!

On top of that, this recipe is a great idea for those who want to diversify and encolour their usual everyday dinner. Served together with vibrant purple cabbage and juicy fresh dill and parsley, the potato wedges become more appealing and intense. This dish is a sure crowd-pleaser and this is beyond question. Do not hesitate to give it a try!


  • 10 potatoes
  • 75 ml vegetable oil
  • 200 g (7 oz) purple cabbage


  • 1 tsp salt
  • 1/2 tsp paprika
  • 1/2 tsp dried herbs
  • 1/2 tsp black peppercorns


  • fresh parsley
  • fresh dill



Wash potatoes under running water and then scrub them with a brush or a metal sponge. Arrange the potatoes on a kitchen towel and let them dry. Cut each potato in half lengthwise and then into 5-6 wedges, in accordance with your size preferences.


Combine salt, paprika, dried herbs and black peppercorns in a mortar and ground them with a pestle. (You may correct the amount of spices to your taste).


Transfer the potato wedges to a plastic bag. Drizzle vegetable oil over them. Season the potatoes with herbs.Tie up the bag and shake to evenly coat the potato wedges.


Arrange the potatoes on a large sheet pan (covered with foil) in one layer.

Bake the potatoes at 180°C (356°F) for 20 minutes and then turn them to the other side and continue to cook for 20 minutes more. The potatoes should get a goldish tint, crispy crust, and tender inside texture.

Meanwhile the potato is baking, wash a piece of purple cabbage, fresh parsley and dill under running water. Chop the cabbage coarsely.

Arrange baked potato wedges in serving bowls. Add the cut purple cabbage. Decorate the bowls with fresh parsley and dill. It’s better to eat at once while the potato is hot and tempting.

You can enjoy these potato wedges on their own or serve them with your favorite dipping sauce.

Enjoy your meal!

Have you liked the recipe for baked crispy potato wedges?

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