Crispy Baked Potato Wedges -

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!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 45

Soaking time 30

Servings

Calories 194kcal

Author Michelle Alston

Ingredients

4 medium potatoes, about the size of your hand. (690g/1.5lb/24.5oz) I use a waxy potato for these.
3 tablespoon olive oil
1 clove of garlic minced
½ tablespoon lemon zest from an unwaxed lemon
1 teaspoon freshly chopped rosemary
3 sprigs of fresh thyme leaves picked, stems discarded
1 teaspoon sea salt plus more for serving
1 tablespoon freshly chopped parsley for serving optional
Freshly cracked black pepper and lemon wedges for serving (optional)

Instructions

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.

Notes

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.

Nutrition