Truly crispy, crunchy, OVEN BAKED wedges. No deep-frying required, no specialty potatoes, no unrecognisable ingredients and no fuss! These are simple and delicious. All you have to do is cut the potatoes (no peeling necessary!), coat them in spices and oil, and bake. I love popping a batch of these in the oven when we have a barbecue. They go so well with a big juicy homemade burger or steak … or anything really! The addition of sour cream and sweet chilli sauce on the side makes them so moreish!
What are the best potatoes to use for Oven Baked Crispy Potato Wedges?
This recipe works with any potato variety, including waxy potatoes. The results are always crispy on the outside and soft and fluffy on the inside. The recipe doesn’t call for the potatoes to be peeled (it’s one less step, and the skin is packed with nutrients), but you can peel them if you wish. Cut your potatoes into wedges by halving them lengthways, then cutting each half in half again. For large potatoes, cut each wedge in half once more to give you a total of 8 pieces.
Can you make Oven Baked Crispy Potato Wedges ahead of time?
Yes, you can cut the potatoes up to 24 hours before cooking. Store them refrigerated, fully submerged in water (do not add salt or flavouring to the potatoes as this will cause them to brown). Once ready to cook, drain and pat them dry with a paper towel.
Are Oven Baked Crispy Potato Wedges suitable for leftovers?
Crispy Potato Wedges are best cooked and served immediately. Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven. Not suitable to freeze.
Print OVEN BAKED Crispy Potato Wedges
There’s no deep-frying required for these easy Oven Baked Crispy Potato Wedges. Beautifully seasoned with flavoursome spices, they are fabulous served with pretty much anything you wish! Serve them with sweet chilli sauce and sour cream for dipping.
- Total Time: 53 mins
- Yield: 4 1x
Ingredients
- 1 kg (2 lb 3 oz) unpeeled potatoes, cut into wedges (see note 1)
- 1 tsp sea salt flakes
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cracked black pepper
- 3 tbsp olive oil
- Sweet chilli sauce, to serve
- Sour cream, to serve
Instructions
- Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
- Arrange the cut potatoes in a large baking dish (so that the wedges are not overlapping).
- Sprinkle the potatoes with salt, paprika, garlic powder, onion powder and pepper. Use your hands to coat the potatoes evenly with the spice mix (this is the key to the spices not clumping together!)
- Drizzle with olive oil, then use your hands to coat the potatoes again. Arrange the potatoes so the cut side is flat on the baking tray.
- Bake for 45 minutes or until the wedges are golden, turning once halfway through.
- Serve with sweet chilli sauce and sour cream.
Notes
Note 1 – This recipe works with any potato variety, including waxy potatoes. The results are always crispy on the outside and soft and fluffy on the inside. The recipe doesn’t call for the potatoes to be peeled (it’s one less step, and the skin is packed with nutrients), but you can peel them if you wish. Cut your potatoes into wedges by halving them lengthways, then cutting each half in half again. For large potatoes, cut each wedge in half once more to give you a total of 8 pieces.
MAKE AHEAD
Cut the potatoes up to 24 hours before cooking. Store them refrigerated, fully submerged in water (do not add salt or flavouring to the potatoes as this will cause them to brown). Once ready to cook, drain and pat dry with a paper towel.
LEFTOVERS
Best cooked and served immediately. Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven. Not suitable to freeze.
- Prep Time: 8 mins
- Cook Time: 45 mins
- Category: wedges and chips, side dish, wedges
- Method: bake
- Cuisine: American
bonniemackintosh says:
The best wedges! The perfect side to any meal