Crispy Baked Potato Wedges are the perfect side dish! These wedges are perfectly crispy on the outside and fluffy on the inside!
I make this wedges almost every single week, they are a tried and tested recipe and are a firm favourite in my house. We usually have these with my Portobello Mushroom Sandwiches or with my Halloumi Burgers. But don’t feel like you need to have these as a side dish! They are perfectly acceptable as a snack too! I add garlic and herbs to my wedges which add a little extra flavour. And I also add some lemon zest to the oil which gives you just a hint of lemon. The result is really tasty, perfectly crispy baked potato wedges.
How to Make Crispy Baked Potato Wedges
- Make sure you preheat the oven, it needs to be good and hot. Wash and scrub the potatoes. Halve the potatoes lengthways first. Putting the flat side of the potato down on the cut the potato in half, again lengthways. Now cut those wedges in half again.
- Add the potato wedges to a large bowl then cover with cold water, leave to soak for at least 30 minutes.
- Prep the oil, pour the oil into a small bowl, add the garlic, herbs and lemon and stir. Leave that aside until you are ready to use it.
- Drain the potato wedges then rinse then under a cold tap. You will need to dry the potatoes now. I use a clean tea towel. Make sure they are all quite dry.
- Add the potatoes back into a clean and dry large bowl, then pour in the oil and using your hands give the potatoes a good mix.
- Tip the potatoes onto two baking trays then bake until crispy. You will need to flip them after 20 – 25 minutes. They should be done when they are deep golden brown colour.
Tips for Making the Best Crispy Baked Potato Wedges
- Potatoes – For best results use a waxy potato, I use Orchestra potatoes, Yukon Gold or Lady Balfour are great too. When buying potatoes make sure they are firm to the touch. They should smell slightly of soil. Check for cuts or bruises and do not buy potatoes with sprouts on them, unless you plan on growing them!
- Soak – Soaking the potatoes will get rid of some of the starch in the potatoes, this will then result in fluffier potatoes. The longer you can do this the better, however, I have had good results soaking the potatoes for as little as 30 minutes.
- Oil – I always use olive oil for baking wedges and for roasting potatoes. I find it gives the best flavour, but if you want to use another oil then groundnut oil 0r rapeseed oil works well too. I would avoid using coconut oil as it will smoke with the high heat.
- Herbs – I use rosemary and thyme but not too much, I don’t want to overpower the wedges. I add some chopped parsley when I serve these. It adds a little freshness to the wedges.
- Heat – It really is important to have your oven fully preheated for these. This will result in lovely crisp wedges.
- Don’t’ overcrowd – Give the wedges some space, I use two baking trays for these. If the tray is overcrowded then you risk the potatoes sweating and getting soggy!
We usually have this as a side dish, they are great with burgers, salads or fritters. We sometimes have these on their own, with mayo or ketchup. I add chopped parsley to these when I serve them, it livens them up a bit as does a squeeze of lemon juice. I don’t recommend freezing these and they are really best eaten warm straight from the oven. They will also lose their crispiness if you reheat them.
Similar Recipes you May Enjoy:
- Baked Rosemary and Black Pepper Fries
- Roast Mediterranean Vegetables with Crispy Potatoes
- Mediterranean Baked Sweet Potatoe
Crispy Baked Potato Wedges
- 4 medium potatoes, about the size of your hand. (690g/1.5lb/24.5oz) I use a waxy potato for these.
- 3 tbsp olive oil
- 1 clove of garlic minced
- 1/2 tbsp lemon zest from an unwaxed lemon
- 1 tsp freshly chopped rosemary
- 3 sprigs of fresh thyme leaves picked, stems discarded
- 1 tsp sea salt plus more for serving
- 1 tbsp freshly chopped parsley for serving optional
- Freshly cracked black pepper and lemon wedges for serving (optional)
- Preheat the oven to 200C/392F.Wash and scrub the potatoes. Cut each potato into wedges. Cut the potato in half lengthways. Place the flat side down then cut each half in half again then cut the quarters in half. You should have 8 wedges per potato.
- Put the wedges in a large mixing bowl, cover with cold water then leave to soak for at least 30 minutes.After 30 minutes, drain the potato wedges using a colander. Run the cold water tap over the wedges to remove starch. Then dry completely with a clean tea towel. Return the wedges to a clean and dry mixing bowl.
- In a small bowl whisk together the oil, garlic, lemon zest, rosemary and thyme.Pour this over the wedges and using your hands, mix well so the wedges are completely covered in the oil.
- Transfer the wedges to two baking trays, pour any oil left in the mixing bowl over the wedges.Sprinkle sea salt over the wedges then bake in the oven for 25 minutes.After 25 minutes flip the wedges with a fish slice and turn the trays around.Bake for a further 20 minutes or until the wedges are a deep golden brown and are crispy.
- Serve immediately with a sprinkling of chopped parsley, a squeeze of lemon juice and some freshly cracked black pepper.
- Nutritional Information - is approximate and is calculated using an online tool. It does not include condiments such as ketchup or mayonnaise.
- Potatoes - I used a waxy potato for these wedges. The variety I used is called Orchestra, Yukon Gold or LadyBalfour are perfect too.
- Soak - If you can try not to skip this bit. Soaking the potatoes will get rid of some of the starch in the potatoes, resulting in fluffier wedges. The longer you can do this the better, however, I have had good results soaking the potatoes for as little as 30 minutes.
- Oil - Olive oil is always my choice of oil for baking these wedges. I find it gives the best flavour, but if you want to use another oil then groundnut oil pr rapeseed oil works well too. I would avoid using coconut oil as it will smoke with the high heat.
- Herbs - Rosemary and thyme are my choice of herbs for these wedges. You can make these without herbs if you wish. I also add some chopped parsley when I serve these, but that is totally optional.
- Heat - It really is important to have your oven fully preheated for these. This will result in lovely crisp wedges.
- Don't' overcrowd - I use two baking trays for these. If the tray is overcrowded then you risk the potatoes sweating and getting soggy.
- Are these wedges vegan? Yes they are vegan and gluten-free.
- Can I freeze these? I don't recommend freezing these wedges.
- Can I make them ahead? You could prepare and soak the potatoes the night before or a few hours before if you wish.
- Can I reheat these? These wedges really are best served fresh, they will lose their crispness if you leave them to cool and reheat them.