Crispy Potato Wedges

Crispy potato wedges are a simple, budget-friendly favourite that suits family dinners, weekend lunches and casual snacks. With a golden exterior, fluffy middle and plenty of seasoning options, they are easy to adapt to suit everyone at the table.

Prep Time 10

Cook Time 40

Total Time 50

Servings Portions

Ingredients

800 g floury potatoes such as Maris Piper or King Edward
3 tbsp olive oil or vegetable oil
1 tsp paprika optional
1 tsp garlic powder optional
½ tsp dried mixed herbs or oregano optional
Salt to taste
Black pepper to taste

Instructions

Preheat the oven to 220°C / 200°C fan / 425°F / Gas Mark 7. Wash the potatoes thoroughly and scrub away any dirt. You can leave the skins on for extra texture and flavour, or peel them if you prefer.
Cut each potato in half lengthways, then cut each half into two or three wedges, depending on its size. Aim for reasonably even pieces so they cook at the same rate.
800 g floury potatoes
Place the wedges in a large mixing bowl. Add the oil, paprika, garlic powder, dried herbs, salt and black pepper. Toss everything together until the potatoes have an even coating.
3 tbsp olive oil, 1 tsp paprika, 1 tsp garlic powder, ½ tsp dried mixed herbs, Salt, Black pepper
Spread the wedges over a large baking tray in a single layer, leaving a little space between each piece. If necessary, use two trays rather than crowding them together. This helps the edges crisp instead of steam.
Bake for 35–45 minutes, turning the wedges halfway through cooking. They should develop golden-brown edges and a tender centre. Larger wedges may need a little longer, so check that a knife passes easily through the thickest piece.
Remove the wedges from the oven and taste one carefully once it has cooled slightly. Add a little extra salt if needed, then serve immediately while the outside remains crisp and the centres are fluffy.

Equipment

Notes

Optional Flavour Variations:

Garlic and herb - Garlic powder and dried oregano

Smoky paprika - Smoked paprika and black pepper

Cheesy - Finely grated Parmesan during the final 5 minutes

BBQ - BBQ seasoning before baking

Spicy - A pinch of chilli powder or cayenne pepper

Rosemary - Chopped fresh rosemary or dried rosemary

For children, keep the seasoning mild and offer stronger flavours separately for adults.

Tips for the Best Crispy Potato Wedges:

Dry the potatoes: After washing and cutting, pat them dry with a clean kitchen towel before adding the oil.

Avoid overcrowding: Space between the wedges helps them brown properly.

Turn halfway through: This encourages even browning on both sides.

Use enough heat: A properly preheated oven helps the outside crisp up.

Serve straight away: Wedges taste best soon after cooking, while their edges are still crunchy.

Serving Ideas:

Serve your crispy potato wedges with homemade burgers, grilled chicken, sausages, fish fingers or a fresh salad. They also work brilliantly as a snack with tomato ketchup, garlic mayonnaise, barbecue sauce or sweet chilli sauce.

Storage:

Keep leftover wedges in a covered container in the fridge for up to 3 days. Reheat in an oven at 200°C / 180°C fan until piping hot, or use an air fryer to help restore their crispness. Avoid leaving cooked potatoes at room temperature for extended periods.

Nutrition