Seasoned potato wedges are the ultimate homemade treat! You can cut them as thick as you like, flavor them with your favorite spice mix, and baked them until perfectly crunchy. These baked, golden brown, crispy potatoes make the perfect side dish for any occasion and are so easy to prepare, you will wave your deep-fat fryer buh-bye!
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Who doesn't love potatoes? All the most delicious dishes use it as the main ingredient!
Creamy and silky mashed potatoes, potato curry, seasoned french fries... if it's good, it has potatoes!
Jay and I have a long-standing tradition over the weekend when we do a meal that we call 'steak night', which simply consists of a homemade steak sandwich with all the trimmings, delicious dipping sauces, and potatoes.
The potatoes used to be fried, however, during the first lockdown [which is now quite a few years ago!], I started baking them, as we couldn't really work out the extra calories eaten.
So, as practice makes perfect, and as I have been making this recipe every single weekend for a few years now, I can absolutely say this is the best potato wedge recipe. No doubt, say goodbye to deep-fried potato wedges!
Baked Potato Wedges Ingredients
- Potatoes: Most potatoes will work when following this recipe, however, my favorite are Maris Piper. Other potatoes like Russet potatoes [Idaho potatoes], red potatoes, or Yukon Gold potatoes work well too [I've tried them all, as I buy the potatoes that look best in the grocery shop on the day]. I haven't tried this with sweet potatoes yet.
- Salt: If you have rock salt to season the water for parboiling the potatoes, that is great! The best salt to season any cooking water [veggies, pasta, etc] is 'sale grosso', or coarse sea salt.
- Olive Oil: Flavorful, rich, and works wonders with herbs and spices.
- Rosemary: Either dry or fresh from your garden [or the grocery shop] will do.
- Sage: For baking, I recommend opting for dried sage, as it tends to work better with higher temperatures.
- Cracked Black Pepper, Garlic Powder, Paprika: If going for powdered pepper, opt for freshly ground black pepper, as it has a fresher taste. Garlic powder works better than fresh garlic cloves as it spreads well and it doesn't risk burning in the oven [which gives a very bitter taste].
Optional Ingredients
- Thyme, Marjoram, Tarragon: All of these bold herbs work well, so amend the spice mixture to suit your taste. Thyme is especially popular in baked dishes.
- Smoked Paprika: Can be used instead of regular paprika for a smoky note.
- Red Chilli Powder or Kashmiri Chilli Powder: I use these occasionally instead of paprika to give the potato wedges some heat, with Kashmiri chilli offering a great color too. When using these, a little onion powder compliments the flavor beautifully.
- Cajun, Peri Peri, Buffalo, or Mixed Herbs: Any of these mixes [and many more!] can be used following this recipe. I particularly like [and prepare on rotation] hot cajun wedges.
- 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!
Step-By-Step Instructions
How To Cut Potato Wedges
- Wash your potatoes well under running water. Some may require a scrub to remove all the dirt and soil.
- Cut the potatoes in half lengthwise using a sharp knife, then place the flat part on the chopping board, then cut once more.
- Lastly, turn each quarter facing up and divide either in two or three, depending on the size of the potato. Large potatoes can be cut into more parts!
- After slicing, wash the potatoes with water once more; this will remove the excess starch, which may prevent them from becoming crunchy.
How To Parboil The Potatoes
- Parboil the potato wedges for 4-6 minutes in a large pan of salted boiling water. The potatoes need to be about 50% cooked, so the time needs to be adjusted depending on the size of the bites; test their readiness with a fork, which should still struggle a little to come out.
- Drain the potatoes in a colander and allow them to rest in it for 30 minutes. This will allow them to cool down and dry completely.
How To Make Crispy Baked Potato Wedges
- Preheat the oven to 400*F [180*C FAN - ventilated, 200*C static, or Gas Mark 6]. It is best to use the FAN function [ventilated oven] for this recipe, so opt for that if available.
- In a small bowl, mix the olive oil and all the herbs and spices.
- Move the cooled-down potato wedges to a large mixing bowl and top them with the flavored oil.
- Using two spoons, mix the potatoes into the dressing, entering the bowl from the sides and lifting from the bottom. This method will keep the potatoes as intact as possible.
- Cover a large baking sheet with some parchment paper and spread the spiced potato wedges in a single layer. Ensuring the potatoes don't overlap will allow the steam to escape, making them crisp.
- Place the tray in the middle of the preheated oven and cook for 30 minutes, or until thoroughly cooked, crispy, and golden brown. The fan function will spread the heat evenly throughout the oven, making the wedges crisp on both sides, without the need for turning them. If using a static conventional oven, then turn the potato wedges halfway through and increase the baking time if necessary.
- Season the crispy potato wedges with a little salt if necessary and serve with a nice dipping sauce, like mustard mayo or sour cream.
People Also Ask [FAQ]
There are many reasons for this, however, the most common ones are that the potatoes may not have been dry enough, or the oven not at temperature when the baking tray was added.
Before baking, ensure your boiled potatoes have fully cooled down and are dry; additionally, coat them thoroughly with the oil seasoning and spread them in a single layer on the baking pan, to allow the moisture to escape.
Yes, the potato wedges should be parboiled before baking. This will ensure the inside is fluffy and seasoned [salted water when boiling is a must], while crispy on the outside.
Can I cook seasoned potato wedges in a pan?
Yes, you can make potato wedges in a pan by shallow-frying them until thoroughly cooked, crispy, and delicious. Remember to add powder salt and pepper before serving!
Can I prep potato wedges ahead of time?
- Boil: The potatoes can be boiled one day in advance and kept in the fridge overnight in an airtight container.
- Seasoned Wedges: Wedges that are seasoned but not yet baked, can be stored overnight in the fridge or frozen for up to three months in a sealed container.
How to store seasoned baked potato wedges?
- In the fridge: Once baked, crunchy baked potato wedges can be stored in the fridge for up to three days in an airtight container. These can be reheated until hot and crispy in the oven or in an air fryer, however, they can also be shallow-fried.
- In the freezer: I don't recommend freezing already baked potato wedges as they tend to become soggy once thawed.
Tips and Tricks for Potato Wedges
- Salt: One of the most important steps to remember is to salt the water for boiling the wedges, and this is a trick I learned during my cheffing days. The potatoes will absorb the salt and this will result in much more flavorful wedges.
- Seasoning: While my recipe calls for very Italian ingredients, feel free to add extra flavor by mixing in herbs and spices that work well with your main dish.
- Dry Sage: Don't use powdered sage, as it is quite overpowering.
These baked seasoned potato wedges have been a huge hit in our household for many years now, and I am sure your whole family will enjoy this delicious side dish too.
Making potato wedges has become a bit of a ritual that I look forward to, and I hope this best recipe that I've mastered manages to bring loads of hungry bellies and crunchy wedges to your table too!
Serve with mustard mayo, baconnaise [oh, yeah!], ketchup, sour cream and chives, or hummus... they taste great with anything!
GET IN TOUCH! If you have any questions, please ask, and we will do our best to get back to you soon. We'd love to hear your thoughts if you tried this baked potato wedges recipe: please rate and comment on the recipe card below and let us know what you think!
🥗 Somebody said more potato recipes?
Recipe
Yummy Italian-Style Baked Seasoned Potato Wedges
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 to taste
Instructions
How To Cut Potato Wedges
- Wash your potatoes well under running cold water. Some may require a scrub to remove all the dirt and soil.
- Cut the potatoes in half lengthwise using a sharp knife, then place the flat part on the cutting board.
- Cut each half in half lengthwise once more.
- Lastly, turn each quarter facing up and divide either in two or three, depending on the size of the potato. Large potatoes should be divided into more wedges to ensure they cook evenly.
- After slicing, 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
- Parboil the potato wedges for 4-6 minutes in a large pan of salted boiling water. The potatoes need to be about 50% cooked, so the time needs to be adjusted depending on the size of the wedges; test their readiness with a fork, which should still struggle a little to come out.
- Drain the potatoes in a colander and allow them to rest in it for 30 minutes. This will allow them to cool down and dry completely.
How To Make Crispy Baked Potato Wedges
- Preheat the oven to 400*F [180*C FAN - ventilated, 200*C static, or Gas Mark 6]. It is best to use the FAN function [ventilated oven] for this recipe, so opt for that if available.
- In a small bowl, mix the olive oil and all the herbs and spices.
- Move the cooled down potato wedges to a large mixing bowl and top them with the flavored oil.
- Using two spoons, mix the potatoes to the dressing, entering the bowl from the sides and lifting from the bottom. This method will keep the potatoes as intact as possible.
- Cover a large baking sheet with some parchment paper and spread the seasoned potato 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 preheated oven and cook for 30 minutes, or until thoroughly cooked, crispy and golden brown. The fan function will spread the heat evenly throughout the oven, making the wedges crisp on both sides, without the need for turning them. If using a static conventional oven, then turn the potato wedges halfway through and increase the baking time if necessary.
- 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
- Salt: One of the most important steps to remember is to salt the water for boiling the wedges, and this is a trick I learned during my cheffing days. The potatoes will absorb the salt and this will result in much more flavorful wedges.
- Overcrowding: When placing the wedges on a baking sheet, ensure these are spread out and not overlapping, so as to allow the steam to escape. This will ensure you get extra crispy wedges as desired!
- Seasoning: While my recipe calls for very Italian ingredients, feel free to add extra flavor by mixing in herbs and spices that work well with your main dish.
- Dry Sage: Don't use powdered sage, as it is quite overpowering.
How to store seasoned baked potato wedges?
- In the fridge: Once baked, crunchy baked potato wedges can be stored in the fridge for up to three days in an airtight container. These can be reheated until hot and crispy in the oven or in an air fryer, however, they can also be shallow-fried.
- In the freezer: I don't recommend freezing already baked potato wedges as they tend to become soggy once thawed.
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