Chili-Garlic Potato Wedges

A good-for-you version of fries, laced with the mild tanginess of seasoned rice vinegar. Eat as is or dunk into our Quick & Yummy BBQ Dip.


1/3 cup NAKANO Seasoned Rice Vinegar–Roasted Garlic or Original
1 Tbsp. olive oil
1 tsp. salt
1 tsp. chili powder
1/2 tsp. paprika
1/8 tsp. cayenne pepper (optional)
3 cloves garlic, pressed through a garlic press
1-1/2 lbs. sweet potatoes,* Yukon golds, or russet potatoes
Fresh-ground black pepper (optional garnish)


Combine all ingredients except potatoes and black pepper; stir to dissolve salt.

Wash potatoes. Cut each in half lengthwise,* then cut halves into 4-6 wedges of equal size. Place wedges in a gallon re-sealable plastic bag; add marinade. Seal bag and marinate at room temperature 8 hours for sweet potatoes and Yukon golds,10 hours for russets. Turn bag occasionally.

Preheat oven to 425°F. Lightly oil a foil-lined sheet tray. Drain potatoes and arrange skin side down on tray. Bake 20-25 minutes.* Remove from oven and immediately sprinkle potatoes with additional chili powder and/or fresh-ground black pepper, if desired. Serve potatoes hot.

Makes 8 servings (30+ wedges).

  • Cut long sweet potatoes in half crosswise, then in half lengthwise, then into wedges.
  • Bake sweet potatoes and Yukon golds about 20 minutes; russets 25 minutes. Bake time depends on size of wedges. Test doneness with a toothpick or sharp knife.


Per serving: 90 calories, 1g fat (0 g sat, fat), 0mg chol, 1g protein, 19g carb, 230mg sodium, 3g fiber
Chili-Garlic Potato Wedges
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