Perfect Potato Wedges

Perfect Potato Wedges are the ultimate comfort food — crispy on the outside, soft and fluffy within, and seasoned just right. Ideal as a side dish or a satisfying snack, they bring warmth and crunch to any table. Perfect potato wedges are simple, hearty, and always a crowd-pleaser, these wedges are everything you love about potatoes in their most delicious form.

Prep Time 15

Cook Time 40

Total Time 55

Servings People

Ingredients

1 kg baking potatoes Maris Piper or King Edward
3 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano or rosemary for extra flavour

Instructions

Heat your oven to 200°C (fan 180°C) / 400°F / Gas Mark 6. Line a large baking tray with parchment paper or lightly oil it to prevent sticking.
Wash the potatoes thoroughly to remove any dirt — there’s no need to peel them as the skin adds texture and flavour. Cut each potato in half lengthways, then slice each half into 3 or 4 thick wedges, depending on size.
1 kg baking potatoes
Place the wedges into a large bowl of cold water and soak for 10–15 minutes. This removes some of the starch, helping them to become crisp when baked.
Drain the wedges and pat them completely dry using a clean tea towel or kitchen paper. Excess moisture will cause them to steam rather than crisp up.
In a large mixing bowl, add the olive oil, salt, pepper, smoked paprika, garlic powder and onion powder.
3 tablespoons olive oil, 1 teaspoon sea salt, ½ teaspoon freshly ground black pepper, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder
Mix well to form a light coating. Add the potato wedges and toss until every piece is evenly coated in the seasoning.
Spread the seasoned wedges in a single layer on the prepared baking tray. Make sure they are not overcrowded — this ensures even cooking and crisp edges. If needed, use two trays.
Place in the oven and bake for 35–40 minutes, turning the wedges halfway through to ensure both sides crisp up evenly. They should be golden brown and tender when pierced with a fork.
Once baked, remove from the oven and allow them to cool for a minute or two before serving. Sprinkle the perfect potato wedges with a little extra sea salt or fresh herbs if desired.
½ teaspoon dried oregano

Notes

Serving Ideas for the Perfect Potato Wedges:

Perfect Potato Wedges are incredibly versatile and can be served with a wide variety of dishes and dips. Here are some tasty ideas:

Dips: Garlic mayonnaise, sour cream and chive, barbecue sauce, chilli mayo, or ketchup.

Mains: Grilled steak, fried chicken, burgers, fish fillets, or roasted vegetables.

Toppings: Melted cheese, chopped bacon, or a sprinkle of fresh herbs for extra indulgence.

Cook’s Tip for Perfect Potato Wedges:

For extra crisp wedges, parboil the potatoes for 5 minutes before baking, then drain and let them steam dry. Coat in oil and seasoning as normal before roasting. This extra step helps achieve a wonderfully fluffy interior and an ultra-crispy exterior.

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