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!
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 lengthways, cutting each half in half again. For large potatoes, cut each wedge in half once more to give you a total of 8 pieces.
Cut potatoes up to 24 hours before cooking. Store 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.
Best cooked and served immediately. Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
Keywords: OVEN BAKED Crispy Potato Wedges, Crispy Potato Wedges, OVEN BAKED Crispy Potato Wedges recipe
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 lengthways, cutting each half in half again. For large potatoes, cut each wedge in half once more to give you a total of 8 pieces.
Yes, you can cut the potatoes up to 24 hours before cooking. Store 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.
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.
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bonniemackintosh says:
The best wedges! The perfect side to any meal