Potato Wedges
Potato wedges tossed in oil and spices and baked until crisp outside and fluffy inside. Four servings in 45 minutes.
Photograph credit: Spicy Indian Potato Wedges by Graham Steel · Public Domain Mark 1.0 · Flickr
Where This Goes Wrong
Keep the skins on for crispness.
Steam the parboiled wedges dry before oiling.
Use two trays to give them room.
Cooking Potato Wedges
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Heat the oven to 220°C / 430°F (200°C / 390°F fan) with a large tray inside. Boil the wedges in salted water for 5 minutes. Drain and let them steam dry for 2 minutes.
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Toss with the oil, paprika, garlic powder, salt and pepper, shaking to roughen the edges.
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Tip onto the hot tray in one layer and bake for 30 minutes, turning once, until crisp and golden.
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Serve with the sweet chilli sauce and soured cream.
Why It Works
Leave the skins on. They hold the wedge together, add a bit of flavour and crisp up better than the flesh.
Cut the potatoes lengthways into 8 wedges each. Keep them the same size, or the thin ones burn while the thick ones stay hard.
Parboil for 5 minutes in salted water, then drain and steam dry for 2 minutes. This makes them fluffy inside, and the rough surface it creates is what crisps in the oven.
Toss with oil and the seasoning in a bowl, shaking hard so the edges roughen. The spice mix of paprika, garlic powder and salt gives the golden colour and flavour. Bake on a hot tray at 220°C, turning once, until crisp and well browned. Wedges are the sort of snack that disappears as soon as it arrives, so make plenty. The same method works with sweet potatoes, though they need a little less time in the oven and brown more easily.
Leftovers, Reheating and Keeping
Keeps in the fridge for up to 3 days. Reheat on a tray at 220°C for 10 minutes.
Common Substitutions & Variations
- A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
What to Serve Alongside
- Sweet chilli sauce
- Soured cream
- Coleslaw
- Grilled chicken
Questions and Answers
How long does Potato Wedges take to make?
About 45 minutes in total — 10 minutes of preparation and 35 minutes of cooking. The recipe serves 4.
What are the key tips for making Potato Wedges?
Keep the skins on for crispness. Steam the parboiled wedges dry before oiling. Use two trays to give them room.
What should I serve with Potato Wedges?
Sweet chilli sauce; Soured cream; Coleslaw; Grilled chicken.
How should Potato Wedges be stored?
Keeps in the fridge for up to 3 days. Reheat on a tray at 220°C for 10 minutes.
Is Potato Wedges suitable for a special diet?
This recipe is vegetarian and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Potato Wedges?
About 404 kcal per serving, with 6 g protein, 59 g carbohydrate and 16 g fat. The figures are calculated from the ingredient list and are an estimate.
What's in a Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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