Pull Up a Chair—Let Me Tell You About My (Slightly Chaotic) Potato Wedge Obsession
Alright, so you know those days where you can’t decide if you want fries or actual real-deal potatoes with dinner? Well, ages ago while I was faffing about in my kitchen (probably distracted by my phone or the cat, let’s be honest), I came up with these baked potato wedges and they’ve basically been a family staple ever since. I had this one time where I tried grilling them on the barbecue, and they slipped straight through the grates—total disaster! So, now I just stick with baking. More reliable; less potato carnage.
Why I Keep Coming Back to This Recipe
I make these wedges whenever my brain is too full for complicated cooking. Seriously, when the kids are hangry (that’s hungry plus angry, if you’ve been blissfully spared), these hit the spot every single time. My partner claims they’re better than the ones form that fast food chain—though full transparency, he says that about most of my cooking, but I pretend not to notice.
There’s just something magical about the crispy edges with the fluffy inside (even when I accidentally chop them too thick—oops). Oh, also, they pair with nearly anything: burgers, leftover chili, or just dipped right into mayo. Honestly, some days I make a double batch thinking I’ll have leftovers for tomorrow… doesn’t happen.
Gather Up the Ingredients (or Whatever’s Close Enough)
- 4 medium russet potatoes (Or Maris Piper—my gran swore by those. Sometimes I just use whatever’s lurking in the veg basket)
- 3 tbsp olive oil (If I’m in a pinch, I’ll grab canola. Works just fine, don’t let olive oil snobs tell you otherwise)
- 1 heaped tsp smoked paprika (I’ve used regular old paprika too—don’t stress)
- 1 tsp garlic powder (Sometimes… I skip it if I’ve run out. No one notices. Taboo, I know.)
- Big pinch sea salt (You could use kosher, table, Himalayan pink salt… honestly any salt will do the job)
- Freshly ground pepper (If you like it spicy, add a dash of chili flakes. Probably go gentle if kids are eating? Your call.)
- Optional: a small handful grated parmesan for sprinkling at the end (Most days I forget this step—still tastes banging)
- (And here’s a wild card: toss in some dried rosemary, or fresh if you grow it, but don’t stress if not. The potatoes won’t mutiny.)
How I Bake Potato Wedges (Perfectly-Imperfect Method)
- Preheat your oven. 220°C (fan 200°C), that’s about 425°F. Basically, hot enough you might start sweating if you hang out by the oven.
- Scrub those potatoes—keep the skins, that’s where the flavor is (plus, who can be bothered peeling?). Cut each into chunky wedges. Aim for about 8 per potato, but mine are never identical. Variety’s the spice of life, right?
- Soak the wedges in cold water for 10 or so minutes. I sometimes forget this and can’t honestly say I notice a huge difference, but the internet swears it makes them crispier. Your call.
- Dry them really well. As in, almost annoyingly so. Toss them in a tea towel (and yes, I sometimes use paper towels when the washing-up pile is looming), then tip into a mixing bowl.
- Add the oil and seasonings, and mix by hand—yeah, it’s messy, but prettier than using a spoon. This is where I usually sneak a little taste, just to check the seasoning. (No shame!)
- Spread onto a large baking tray lined with parchment, if you have it—less sticking. If they’re crowded, use two trays, otherwise they steam and get a bit meh.
- Bake for 25 minutes, then flip each wedge. Don’t worry if some are kind of stuck, just use a spatula or gentle nudge, they’ll forgive you. Bake another 15-20 mins—sometimes a tad less if your oven runs hot. Once the edges are super crisp and golden, you’re done!
- (Optional: Toss with parmesan at the end. But if you forget, honestly, they’re still dreamy.)
Some Notes From My Endless Potato Experiments
- Using smaller potatoes? Go for more, and just watch the baking time—they finish faster than you’d expect. I’ve burnt a batch or two learning that!
- If you’re out of parchment, just use a well-oiled tray. The cleanup’s worse, but hey—no biggie if that’s all you have.
- Once, I was *this* close to trying sweet potatoes instead (and did, actually), but they take less time so don’t overbake them like I did first go. They almost vanished into sugary nothingness!
If You Fancy Mixing Things Up…
I’ve gone through a fair few variations: Cajun spice for a bit of a kick (made the kids cry—oops), lemon zest and black pepper for a fresher vibe, or sometimes a cheeky sprinkle of curry powder if I’m feeling wild. Parmesan’s a winner, but blue cheese… not so much, it just went gloopy and weird. You have to try a few things to see what suits your tribe.
Essential-ish Equipment (But There’s Always a Workaround)
- Big, sharp kitchen knife (Though once, I managed with a bread knife in a pinch. Not ideal but gets the job done!)
- Mixing bowl (A roasting tin works if your bowl’s hiding)
- Baking tray or sheet (Or two, if you’ve got loads of potatoes and don’t want them to steam)
- Parchment or baking paper, but even good old foil will do (just oil it well)
Keeping Them Fresh… Or Not (Real Talk on Leftovers)
You can technically store these in an airtight container in the fridge for 2–3 days. But, in my house, they’re usually picked off by snack-hunters before I even get round to lunch the next day. If you want them crisp again, just pop them back in a hot oven for 7-8 minutes. Microwaving? Meh. Makes them a bit limp but still edible if you don’t mind.
How I Like to Serve (And the Odd Tradition)
Most nights, I set a big bowl in the centre of the table, alongside a bunch of dips (ranch, sriracha mayo, ketchup—you name it). And weekends, my little one insists on dunking hers in a mix of ketchup and hummus—don’t knock it till you’ve tried it. Oh, and they’re wicked next to a chicken burger or even a fried egg for lazy brunches. Now I’m getting hungry just typing this.
Pro Tips… Learned the Hard Way
- I once tried skipping the soaking step to save time and the wedges stuck so badly I almost threw the tray out. So… if you’ve got the patience, do it. If not, be prepared to scrape ‘em free.
- Don’t overcrowd the tray. Really—if you do, expect sad, limp wedges (been there, done that more than I’d admit).
- Oh and, don’t forget to preheat your oven! Cold oven = not so crispy potatoes (I’ve done that at least twice, because I am apparently incapable of learning from my own warnings).
FAQ—Because I Get Asked This All the Time
Can I use sweet potatoes instead?
Yeah, totally, but start checking them earlier—mine turned to mush the first time. Cooler oven might help too.
What if I don’t have olive oil?
No worries! I’ve used sunflower and even a blend of whatever was left in my cupboard. Sometimes I even use that spray stuff (don’t tell the foodies, they’ll have a fit).
Do I really need to flip them halfway?
It’s worth it, trust me. Gets them super golden all over. If you forget, they’re still nice, just not as… fancy-looking, I guess?
Can I freeze these?
Eh, you technically can, but when you reheat them, let’s just say it’s not quite the same magic. Still, for late-night cravings, better than nothing!
How do I make them vegan?
They’re already vegan if you skip the cheese, so you’re in luck. Or try a bit of vegan parm if you’re feeling swish.
(If you’ve got any other burning questions, send ’em my way! I spend way too much time tinkering with potatoes for my own good.)
On a totally unrelated note, does anyone know a good trick for getting that last smudge out of the oven door window? Mine drives me mad every time, but somehow it never bothers me when wedges come out looking this good. Anyway, enjoy! If you try these and come up with a new twist, drop me a message or—better yet—bring me some to sample. Happy munching, mate!
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
-
1Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
-
2Scrub and wash the potatoes thoroughly. Cut each potato into evenly sized wedges.
-
3In a large bowl, toss the potato wedges with olive oil, garlic powder, paprika, dried oregano, salt, and black pepper until evenly coated.
-
4Arrange the potato wedges in a single layer on the prepared baking sheet. Sprinkle with Parmesan cheese if desired.
-
5Bake for 30-35 minutes, flipping once halfway through, until the wedges are golden and crispy.
-
6Serve hot with your favorite dipping sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
