Smoky paprika and garlic hit the air the second the wedges meet hot oil, and that first sizzle in cast iron tells you dinner’s about to get serious. Cast Iron Smoky Paprika Potato Wedges don’t need much—just a bold shake of spice and a steady heat source—to come out with crackly edges and a warm, woodsy aroma that fits right in around the fire ring.
Over coals, the skillet does the heavy lifting: the cut sides sear into a deep crust while the centers stay fluffy instead of turning mealy. Start with a lid or loose foil to help the potatoes steam through, then uncover and let the surface dry and brown. When the pan noise drops and the corners look bronzed and rough, they’re ready to scoop.
Serve them beside brats, burgers, or a campfire scramble, or eat them straight from the skillet while you’re tending the fire. Cleanup stays simple—wipe the warm pan, and the paprika-kissed oil left behind is basically a free seasoning layer for next time.
Cast Iron Smoky Paprika Potato Wedges
Equipment
- Campfire
- Cast iron skillet
- lid or foil (optional)
- Tongs
- Knife
Ingredients
- 4 medium russet potatoes cut into thick wedges
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Light a campfire and let it burn down to a solid bed of hot coals.
- In a bowl, toss potato wedges with olive oil, paprika, garlic powder, salt, and pepper.
- Heat a cast iron skillet on the grate over the fire for 2 minutes. Add potatoes in a single layer.
- Cover skillet with lid or foil. Cook 8–10 minutes, then flip wedges and continue cooking uncovered for an additional 8–10 minutes, turning occasionally, until golden and crisp on the edges.
- Remove from heat and serve hot.