Oven Baked Crispy Potato Wedges

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OVEN BAKED Crispy Potato Wedges Recipe

OVEN BAKED Crispy Potato Wedges

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!

  • Total Time: 53 mins
  • Yield: 4 1x

Ingredients

Units Scale

Instructions

  1. Preheat the oven to 200°C/400°F fan.
  2. Arrange the cut potatoes in a large baking dish (so that the wedges are not overlapping).
  3. Sprinkle the potatoes with salt, paprika, garlic powder, onion powder and pepper. Use your hands to coat the spice mix evenly (this is the key to the spices not clumping together!)
  4. Drizzle with olive oil, and then use your hands to coat further. Arrange the potatoes so the cut side is flat on the baking tray.
  5. Bake for 45 minutes or until the wedges are golden, turning once halfway through.
  6. 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 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.

MAKE AHEAD

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. 

LEFTOVERS

Best cooked and served immediately. Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.

  • Author: Nicole
  • Prep Time: 8 mins
  • Cook Time: 45 mins
  • Category: wedges and chips, side dish, wedges
  • Method: bake
  • Cuisine: American

Keywords: OVEN BAKED Crispy Potato Wedges, Crispy Potato Wedges, OVEN BAKED Crispy Potato Wedges recipe

FAQs

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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Comments

  1. Bonnie

    The best wedges! The perfect side to any meal

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