With this recipe I will show you how easy it is to prepare your own homemade Crispy Baked Potato Wedges. These irresistible wedges are crispy on the outside, soft and fluffy on the inside, and are certain to become a favourite side dish or snack. To begin we toss the prepared potatoes in extra virgin olive oil then sprinkle with a polenta and herb mixture and toss again to coat evenly. The most difficult part of this recipe is waiting for the wedges to become golden brown and crispy!
Why You’ll Love This Recipe:
- It uses simple ingredients that you may already have on hand, and it is a budget-friendly dish.
- The Baked Potato Wedges are guaranteed crowd pleasers.
- They are ideal if preparing for one person or a crowd. Just adjust the amounts accordingly.
- You can customise the herbs and spices to suit your taste.
- The wedges are suitable for people with specific dietary requirements as they are gluten-free and vegan.
Recipe Inspiration: as many of you know, my preference is to make most of my food from scratch, and these Crispy Baked Potato Wedges show that homemade certainly beats store bought. They are easy to make, and I love that I control the quality of the ingredients that I use; there are no artificial colours, flavours or other unnecessary ingredients. They also bring back a special memory for me, as they’re something I used to enjoy with my Dad. He loved them with sour cream and sweet chilli sauce, and that is still my favourite way to enjoy them today.
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Potatoes: you will need large potatoes that are suitable for baking/roasting. Avoid waxy potatoes, they are better suited to salads. Ideally you want a starchy potato or all-rounder. Suitable potatoes are King Edward, Kestrel, Coliban, Yukon Gold, Kennebec or Sebago.
- Extra virgin olive oil: the least processed olive oil, it is from the first pressing of the olives and adds great flavour. Use the best olive oil that you have.
- Smoked paprika: adds colour and a hint of smokiness.
- Coarse cooking sea salt: salt and potatoes are great friends; they were meant to be together.
- Dried oregano: native to the Mediterranean, this herb adds savoury, earthy notes.
- Fine polenta/ground cornmeal: this ingredient adds to the crunch of the much-anticipated wedges. We also use it to coat our Tuna and Potato Patties and Whole Roasted Baby Potatoes.
- Sea salt flakes: we add some flaky sea salt before serving.
Variations:
Herbs: add dried herbs of your choice. Marjoram or rosemary would be a good substitute for oregano.
Spice: you could add a small amount of cayenne or chilli powder.
How To Make Crispy Baked Potato Wedges:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Prepare your potatoes:
You can peel the potatoes or if you prefer, leave the peel on for texture. Cut the potatoes in half lengthways, then cut each half into four pieces.
Add to a bowl of cold water and soak for about 5 minutes to remove excess starch. Drain and dry well.
Add the olive oil to a medium size bowl, add the wedges and toss so they are well coated with oil. Sprinkle with the herb and spice mixture and toss the wedges again.
2 – Bake the wedges:
To avoid crowding the potatoes, it is best to use two baking trays and spread them out so the hot air of the oven circulates around the potatoes, helping them become crispy.
Place in your preheated oven and bake, flipping the wedges half way through, until golden brown and crispy.
Remove from the oven and serve immediately with a dipping sauce of your choice.
Hint: slice your wedges as evenly as possible. If they are of different sizes they will not cook evenly.
Tips for Success, Storage and FAQs:
No, it isn’t. Some people prefer the texture that the skin provides. This recipe works well either way.
Store the cooled wedges in an airtight container in the fridge for up to 3 days. Reheat them in a 180 degrees C (355 F) oven for 10-15 minutes, or until crispy. They reheat very well.
Top Tip:
The potato wedges are at their best when served fresh from the oven. They will lose their crispness and become soggy if left too long. That being said, they do also reheat well!
Serving Suggestions:
There are many occasions you will want to serve Crispy Baked Wedges, such as:
- For an easily prepared, and always popular, snack, they are perfect when entertaining served with our homemade Sweet Chilli Sauce.
- They are guaranteed to be a crowd pleaser when served at a barbecue.
- As a side dish to our easy Chicken Patties – this meal is a family favourite.
- For a relaxed brunch, serve them with crispy bacon and fried eggs. A special treat!
There are few side dishes more popular than the potato, and I am certain that these Crispy Baked Potato Wedges will become a family favourite. Please let me know if you try them.
Alex xx
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Crispy Baked Potato Wedges
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
For the Wedges:
- 1 kg (2.2 lbs) potatoes See Note 1
- ¼ cup (60 ml) extra virgin olive oil
- 1 tablespoon fine polenta See Note 2
- ½ teaspoon cooking sea salt
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
For Serving:
- flaky sea salt – to taste
- sour cream and sweet chilli sauce (optional)
Instructions
- Preheat your oven to 200 degrees C (390 F).Line two sheet pans with baking paper.
- Prepare your potatoes. You can either choose to leave the peel on or peel them – they will work well either way.Cut the potatoes in half lengthways, then into 2.5 cm (1 inch) wedges. I aim for 6-8 wedges per potato, depending on the size.
- Add the potatoes to a large bowl, and cover in cold water. Allow them to sit for 5 minutes. This will help to remove extra starch and make the wedges even crispier.Drain the potatoes and discard the water. Place the potatoes onto a tea towel and dry very well. Wipe the bowl clean.
- Once dry, return to the same bowl. Add the olive oil and toss the potatoes to ensure they are all coated. Mix the polenta and spices together in a small bowl.Sprinkle over the polenta and spice mix and toss until everything is evenly coated.
- Divide the potatoes between the two trays, ensuring they are not touching.
- Place the two trays in your preheated oven for 20 minutes.After this time, carefully turn all of the wedges over and rotate the baking trays. Return to the oven for a further 10-20 minutes, or until they are very crispy and cooked through.
- Serve immediately, topped with a sprinkling of flaky sea salt and your choice of dipping sauces. My favourite is my Homemade Sweet Chilli Sauce and sour cream.
Notes
- Potatoes: you will need large potatoes that are suitable for baking/roasting. Avoid waxy potatoes, they are better suited to salads. Ideally you want a starchy potato or all-rounder. Suitable potatoes are King Edward, Kestrel, Coliban, Yukon Gold, Kennebec or Sebago.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons). For readers located elsewhere in the world, please use 1 tablespoon + 1 teaspoon for each listed tablespoon.
- Serving: they are delicious as is, but work well with your favourite sauce or dip. Don’t skip the flaky sea salt!
- Storage and leftovers: store the cooled wedges in an airtight container in the fridge for up to 3 days. Reheat them in a 180 degrees C (355 F) oven for 10-15 minutes, or until crispy. They reheat very well.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
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