Crispy Baked Potato Wedges

Crispy Baked Potato Wedges are the perfect side dish! These wedges are perfectly crispy on the outside and fluffy on the inside!

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• How to Make Crispy Baked Potato Wedges
• Top Tips
• Crispy Baked Potato Wedges

I make these 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

1. 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 then cut the potato in half, again lengthways. Now cut those wedges in half again.
2. Add the potato wedges to a large bowl then cover with cold water, and leave to soak for at least 30 minutes.
3. 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.
4. Drain the potato wedges then rinse them 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.
5. 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.
6. 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 in colour.

Top Tips

• 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 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!

How To Serve Them

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.

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