Potato Wedges

Why you’ll love Potato Wedges

Crispy Outside, Fluffy Inside: Perfect texture every time with just a few kitchen staples.

Oven-Baked, Not Fried: Healthier than deep frying but with the same satisfying taste and texture.

Customisable Flavours: Switch up the seasoning to suit your taste, you can make them spicy, herby, or cheesy.

Budget-Friendly: This recipe uses everyday ingredients and is great for feeding a family on a budget.

Pairs With Everything: Perfect side for burgers, wraps, grilled meats, or even as a snack with dips.

Top Tips when making Potato Wedges

Soak in cold water: for around 15–30 minutes as it helps remove excess starch and makes an overall crispier wedges.

Dry thoroughly: Moisture prevents browning, be sure to use a clean tea towel or paper towels.

Stand wedges upright: This allows air to circulate for an even bake on all sides.

Use cornflour for extra crunch: Just 1 tbsp goes a long way for that golden crisp.

Flip the tray halfway: Rotating the pan ensures that the wedges bake evenly on both sides.

How to make Potato Wedges

• 3 medium potatoes
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp dried oregano or mixed herbs
• Salt & pepper to taste
• Optional: 1 tbsp cornflour (for extra crispiness)

Instructions

1. Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
2. Wash and cut potatoes into wedges:
   • Cut each potato in half lengthwise, then each half into 3–4 wedges (depending on size).
3. Soak in cold water for 15–30 minutes (optional, but helps remove starch and makes them crispier).
4. Dry thoroughly, then toss wedges in a bowl with:
   • Olive oil
   • Garlic powder, herbs
   • Salt, pepper, and cornflour (if using)
5. Spread on tray and stand each wedge up (as see in the photos). This will allow them to bake evenly.
6. Bake for 35–40 minutes, rotating the baking tray half-way, until golden and crispy on the edges.

Storage tips

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Reheat: Re-crisp in the oven or air fryer at 180°C for 5–8 minutes.
• Freezer: Not ideal, but you can freeze them once fully baked and cooled. Reheat from frozen in an air fryer for best texture.

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Potato Wedges

These crispy oven-baked potato wedges are seasoned to perfection with garlic, herbs, and olive oil. Golden on the outside and fluffy on the inside, they’re the perfect side for any meal. They're simple, flavourful, and made with just a few pantry staples.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

soaking time 15 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 2 servings

Course: Side Dish

Ingredients Method

Ingredients

  

• 3 medium potatoes
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp dried oregano or mixed herbs
• Salt & pepper to taste
• Optional: 1 tbsp cornflour for extra crispiness

Method

 

1. Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
2. Wash and cut potatoes into wedges: Cut each potato in half lengthwise, then each half into 3–4 wedges (depending on size).
3. Soak in cold water for 15–30 minutes (optional, but helps remove starch and makes them crispier).
4. Dry thoroughly, then toss wedges in a bowl with: olive oil, garlic powder, herbs, salt, pepper, and cornflour (if using)
5. Spread on tray and stand each wedge up (as see in the photos). This will allow them to bake evenly.
6. Bake for 35–40 minutes, rotating the baking tray half-way, until golden and crispy on the edges.