Seasoned potato wedges are the ultimate homemade treat! Baked until perfectly crispy and golden brown, they are served hot as a perfect side dish ready in under an hour!
Potatoes are an easy side dish choice, as everybody loves them and they can be made in so many ways! Mashed potatoes without milk, crunchy french fries, loaded potato skins, and even potato curry!
The potatoes for this recipe are cut into wedges, skin-on of off as preferred, then parboiled. Once cooled, they are tossed into an olive oil and herbs seasoning before being fried to crunchy perfection.
Sounds tasty? Yes, tastier than deep-fried ones. Get the oven on!
💎 Why This Recipe Works
- This potato wedges recipe is a real crowd pleaser, and requires no deep frying! Serve them with air fryer chicken kabobs and roasted fennel.
- The seasoning perfectly coats each bite, making this the best side for hamburgers, sandwiches, and grilled proteins!
- You can easily multiply the recipe for oven baked potato wedges for larger gatherings!
🛒 Ingredients
- Potatoes: Most potatoes will work when following this recipe, however, my favorite are Russet Burbank (also known simply as Russet potatoes). Other varieties like red potatoes, or Yukon Gold potatoes work well too, while in the UK I suggest using Maris Piper.
- Sage: For baking, I recommend opting for dried sage, as it works better with higher temperatures.
Be sure to check the recipe card for all the ingredients and steps you need—every detail counts!
♻️ Substitutions and Variations
- Herbs and Spices: You can go ahead and create your own spice mix, or buy a ready made one, like Peri Peri, Cajun (one of my favorites!), or Buffalo. I love adding thyme, onion powder, and smoked paprika too, however, occasionally use Kashmiri chilli powder instead, as it gives great color. Ultimately, use the flavors you like, and experiment based on your preference and the meal you will be serving the wedges with. You can still follow the baked potato wedges recipe as written.
- Grated Parmesan Cheese: If following the recipe exactly as it is, you can sprinkle a little Parmesan cheese on top during the last 2-3 minutes of baking! Finish by serving with fresh parsley on top!
👩🏻🍳 How to Make (step-by-step)
- Wash, cut, parboil, and cool the potato wedges. [Picture 1]
- Prepare the flavored olive oil. [Picture 2]
- Dress the wedges, ensuring each is coated. [Picture 3]
- Place the seasoned wedges on a baking tray. [Picture 4]
- Bake the homemade potato wedges perfection and serve hot! [Picture 5]
🙋♀️ People Also Ask [FAQs]
Do I need to parboil the potatoes before baking?
Parboiling is not necessary but can help achieve an extra crispy exterior. Boil for 4-6 minutes, then drain and dry before seasoning and baking.
How do I cut potatoes into wedges evenly?
Cut the potato in half lengthwise, then place the flat side down and cut into quarters or eighths, depending on the desired thickness.
How do I store and reheat potato wedges?
Store potato wedges in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 375°F (190°C) for 10-15 minutes to regain crispiness, or in an air fryer for 5-7 minutes. You can freeze them for up to three months.
💡 Expert Tips and Tricks
- Cooling: Allow the parboiled potatoes to cool before dressing them with the herby oil. This ensures the seasoning sticks, resulting in crispy, flavorful wedges when baked.
- Salt: A tip I learned from my cheffing days is to salt the boiling water for the wedges. This helps the potatoes absorb flavor, making the wedges more delicious!
- Cooking potato wedges in a pan: you can make potato wedges in a pan by shallow-frying them until thoroughly cooked, crispy, and delicious.
🍽️ Recipe
Baked Seasoned Potato Wedges
These seasoned potato wedges are the perfect side dish to all mains. Ready in under an hour and deliciously crispy!
Ingredients
- 900 g White Potatoes
- 3 tablespoon Olive Oil
- ½ teaspoon Dry Rosemary or half a sprig washed and chopped
- ½ teaspoon Dry Sage
- ¼ teaspoon Crushed Black Pepper
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Paprika
- Salt and freshly ground black pepper to taste
Instructions
How To Cut Potato Wedges
- Wash the potatoes well under running cold water. Some may require a scrub to remove all the dirt and soil. Do not use hot or warm water, as it activates the starches.
- Cut the potato in half lengthwise, then place the flat side down and cut into quarters or eighths, depending on the desired thickness.
- Wash the cut potatoes with cold water once more; this will remove the excess starch, which may prevent them from becoming crispy.
How To Parboil The Potatoes
- Add the wedges to a large pot of water and bring it to a boil. Add salt and parboil the potatoes until they are about 50% done, or about 4-6 minutes from boiling for potatoes as in my pictures.
- Drain the potatoes and allow them to cool down.
How To Make Crispy Baked Potato Wedges
- Preheat the oven to 400*F [180*C FAN - ventilated, 200*C static, or Gas Mark 6].
- Mix the olive oil and all the herbs and spices to create the dressing.
- Place the potato wedges in a bowl and top them with the dressing.
- Using two spoons, mix the potatoes, entering the bowl from the sides and lifting from the bottom. This method will keep the potatoes as intact as possible. You can also use your hands if you prefer.
- Cover a large baking sheet with some parchment paper and spread the wedges in a single layer. Ensuring wedges don't overlap will allow the steam to escape, making the wedges crispy.
- Place the baking tray in the middle of the oven and cook for 20 minutes, or until thoroughly cooked, crispy and golden brown. If using a static conventional oven, then turn the potato wedges halfway through and increase the baking time if necessary.
- OPTIONAL: If your oven has the FAN function. It will spread the heat evenly throughout the oven, making the wedges crisp on both sides, without the need for turning them.
- Season the crispy potato wedges with a little salt if necessary and serve with a nice dipping sauce, like mustard mayo or sour cream.
Notes
- Storing and Reheating: Store potato wedges in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 375°F (190°C) for 10-15 minutes to regain crispiness, or in an air fryer for 5-7 minutes. You can freeze them for up to three months.
Nutrition
Calories: 268kcalCarbohydrates: 40gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 14mgPotassium: 954mgFiber: 5gSugar: 2gVitamin A: 17IUVitamin C: 45mgCalcium: 29mgIron: 2mg
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