Yummy Italian-Style Baked Seasoned Potato Wedges

5 from 3 votes

The best side dish to accompany any main meal!

Prep Time10

Cook Time40

Total Time50

Course: Side Dish, Snack

Cuisine: American, Italian

Diet: Vegan

Servings: portions

Calories: 268kcal

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.

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.

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.

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.

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.