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!
Who doesn't love potatoes? 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 consists of a homemade steak sandwich with all the trimmings, delicious dipping sauces, and potatoes.
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.
The potatoes are cut into wedges, preferably skin-on, then parboiled, and then, tossed into an olive oil and herbs seasoning. Finally, all that's left, is to bake them to perfection.
No doubt, say goodbye to deep-fried potato wedges!
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💎 Why This Recipe Works
- Potato side dishes pair well with most dishes.
- This recipe is easy to prepare and can be customized to everyone's taste.
- It only requires very few ingredients!
- Easy to multiply the doses for larger gatherings.
🛒 Ingredients
- Potatoes: Most potatoes will work when following this recipe, however, my favorite are Maris Piper, as they have a creamy flesh and a fluffy texture. 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].
🔔 Be sure to check out the recipe card for all the ingredients and instructions you'll need to make this dish. Don't miss out on any of the details!
📑 Substitutions and Variations
- 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!
👩🏻🍳 How to Make Cake (step-by-step)
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]. Using the FAN function [ventilated oven] for this recipe is best, so opt for that if available.
- Mix the olive oil and all the chopped herbs and spices in a small bowl. [Picture 2] This will ensure they spread well on the surface of the wedges.
- Move the cooled-down potato wedges to a large mixing bowl and top them with the flavored oil.
- Mix the potatoes into the dressing using two spoons, entering the bowl from the sides and lifting from the bottom. [Picture 3] This method will keep the potatoes as intact as possible.
- Cover a large baking sheet with parchment paper and spread the spiced potato wedges in a single layer. [Picture 4] 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. [Picture 5]
- 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 [FAQs]
Why are my potato wedges not crispy?
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.
Why are my wedges always soggy?
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.
Should I boil potatoes before roasting?
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.
💡 Expert Tips and Tricks
- Cooling: It is extremely important that the parboiled potatoes are allowed to cool down before dressing them with the herby oil. This will allow the dressing to stick to the potatoes, which will also become crispy in the oven.
- 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.
- Dry Sage: Don't use powdered sage, as it is quite overpowering.
- Cooking potato wedges in a pan: you can make potato wedges in a pan by shallow-frying them until thoroughly cooked, crispy, and delicious. Remember to add salt and pepper before serving!
- Serve with: mustard mayo, baconnaise [oh, yeah!], ketchup, sour cream and chives, or hummus.
- Prep 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.
🥡 Storing & Reheating
- 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.
👋 Have you given this recipe a try? We'd love to hear your thoughts! Please leave us a ⭐ review below, and don't forget to tag us @spiceandlife_com on Instagram and Pinterest. Your feedback means the world to us, and we really appreciate it. For more recipes, follow us on Pinterest, Facebook, YouTube, and Instagram. Thank you! 🙏
🍽️ Recipe
Yummy Italian-Style Baked Seasoned Potato Wedges
The best side dish to accompany any main meal!
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.
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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