The Most INCREDIBLE Potato Wedges

Here I share with you some game-changing tips for getting Oven Baked Potato Wedges that are crispy and crunchy on the outside, yet light and fluffy on the inside!

Life Changing Potatoes Wedges

I mean ever so sliiiiiiiiightly dramatic. BUT, they are seriously delicious. Crispy, crunchy, fluffy, flavoursome deliciousness. Here’s why you’re going to love them:

• Oven Baked – No faffing about with deep frying, these come out truly crispy straight out the oven.
• Parmesan – Secret ingredient that takes these wedges through the roof!
• EASY – Even the most beginner of cook can master these.

Okay, first things first, let’s talk potato. I tend to use 4 medium potatoes, which will get 8 wedges from them each (32 in total).

How to cut Potato Wedges

1. Find 4 evenly sized potatoes (important so the wedges are uniformed size and cook at an even rate).
2. Slice them in half, place them flat side down, slice in half again, flip them again then slice those 4 slices in half again. This will produce 8 wedges from each potato.

Parboiling Potato Wedges

In terms of preparing potato wedges, different people having different methods. Some soak in cold water, others coat them straight in the seasoning. I prefer to par-boil.

Removing Starch from Potatoes

Potatoes are stuffed full of starch, and when cooked that’s what makes potatoes go gloopy in the centre. So essentially we want to remove as much starch as possible before baking. By parboiling the wedges you do just this.

However…

After placing them in the water, the wedges will soak up some of the moisture. This is ironically what we don’t want. Potatoes that have too much moisture = soggy. So, what to do is after you’ve drained them, let them sit for at least 5 minutes and allow the steam to leave the wedges. This is the moisture that we don’t want escaping the wedges, which is good.

I don’t recommend soaking in cold water, you want the potatoes to be partly cooked so they’re not in the oven so long they burn the parmesan (more on that in just a sec). Plus, this way the salty water can help season the insides of the potatoes too.

How to Parboil Potato Wedges (quick summary)

1. Pop wedges in cold water (important – if you place straight in boiling water they won’t cook evenly from the centre). Bring to boil for 3-4mins.
2. Drain in colander and allow to steam for minimum 5mins (preferably until they completely stop steaming)

Parmesan Potato Wedges

Okay, here’s where things get intense. There’s a couple of reasons I add parmesan to potato wedges. First is flavour. Parmesan adds a gorgeous, salty flavour to potato wedges. Plus, potatoes and cheese is a match made in heaven. The second is texture. Baking potato wedges in parmesan enhances that gorgeous crispy outside.

In terms of other seasoning, here’s what you’ll need:

Potato Wedge Seasoning

• Paprika
• Garlic Powder
• Thyme
• Cayenne Pepper
• Salt & Black Pepper
• Olive Oil
• Parmesan

When it comes to baking the wedges, my number 1 tip is making sure you spread the wedges out. If you pile them on top of each other they are just going to steam and not get crispy. Use two trays if you have to!

How to make Parmesan Wedges (quick summary)

1. Coat potatoes in oil and seasoning.
2. Stir through freshly grated parmesan.
3. Space out on a baking tray and bake!

Potato Wedges FAQ

Do I have to parboil the wedges?

Parboiling helps draw out starch, it reduces baking time so the parmesan doesn’t burn and also helps season the inside of the wedges. Whilst I don’t recommend soaking in cold water in favour of parboiling, soaking in cold water is better than nothing. If for whatever reason you don’t have access to a stove, you can soak the wedges in cold salted water for 20-30mins, then thoroughly dry.

Do I have to add parmesan?

The parmesan adds flavour and helps create a crispy exterior to the wedges, but if for whatever reason you can’t use parmesan then just go ahead without. They’ll still be delicious!

Can these be frozen?

They do freeze pretty well! Just allow to completely cool, then freeze for up to 3 months. I usually defrost then bake until hot and crispy again, but you could bake from frozen at a lower temp.

Serving Potato Wedges

Once the wedges are out the oven, that smell is going to melt your soul 😍 I like to let them rest for a few mins (just to let the final bit of steam escape) and then sprinkle a pinch of salt. The will extract any moisture from the surface. You know, just for extra crispiness.

From there, you can either serve them as a side, or even as an appetizer with dips! Here’s my faves:

Potato Wedges Dips

• Garlic and Herb Dip
• Sweet Chilli Mayo
• Sour Cream and Chive
• Roasted Garlic Aioli 
• Blue Cheese Dip
• Cheese and Chive Dip

Or do it the Aussie way! When I spent 2 years in Australia it became apparent that the only dipping sauces for potato wedges were sweet chilli sauce and sour cream. Hey, it kinda worked!

Alrighty, let’s tuck into the full recipe for these oven baked potato wedges shall we?!

How to make Oven Baked Potato Wedges (Full Recipe & Video)

4.96 from 25 votes

The most INCREDIBLE Oven Baked Potato Wedges

By: Chris Collins

Here I share with you some game-changing tips for getting Oven Baked Potato Wedges that are crispy and crunchy on the outside, yet light and fluffy on the inside!

Prep: 10 minutes mins

Cook: 45 minutes mins

Total: 55 minutes mins

Servings: 4

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Equipment

• Sharp Knife & Chopping Board
• Pot & Colander (for par-boiling wedges)
• Large Mixing Bowl
• Large Greaseproof Baking Tray
• Fine Cheese Grater
• Small Pot/Ramekin (for seasoning mix)

Ingredients 

1x2x3x

• ▢ 4 medium sized White Baking Potatoes, approx 9oz/250g each (Russets or Maris Pipers work great)
• ▢ 1/2 cup / 40g freshly grated Parmesan
• ▢ 2 tbsp Olive Oil
• ▢ 1 tsp + 1/2 tsp tsp Salt,
• ▢ 1 heaped tsp Paprika
• ▢ 1 heaped tsp Garlic Powder
• ▢ 1/2 tsp Dried Thyme (can sub Oregano)
• ▢ 1/4 tsp Cayenne Pepper, (adjust to spice preference, this gives a gentle kick)
• ▢ 1/8 tsp Black Pepper

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Instructions 

• Slice your potatoes into 8 equal wedge shapes. I find this easiest by slicing in half, place flat side down and slice those in half, then flip again and slice in half again.
• Add to a pot of cold water with 1 tsp salt, then bring to boil. Once bubbling, allow to boil for 3-4mins. The edges should just begin to fray and you should only just be able to slice with a knife.
• Drain and give them a shake in the colander. Sit and rest to steam dry for at least 5 minutes, but preferably until they stop steaming. The longer the better (the more steam that escapes the fluffier the inside and crispier the outside).
• Meanwhile, in a small bowl/ramekin combine 2 tbsp olive oil, 1 heaped tsp paprika & garlic powder, 1/2 tsp thyme & salt, 1/4 tsp cayenne pepper (or to taste) and 1/8 tsp black pepper. Preheat the oven to 200C/390F.
• Combine the wedges with the oil seasoning and mix to fully coat. Sprinkle in 1/2cup/40g freshly grated parmesan and give a gentle toss. Don't overmix the parmesan or it'll clump up with the seasoning and fall off the wedges.
• Evenly space out the wedges on a large greaseproof baking tray (use 2 trays if you have to). Spacing out is important so they don't steam on each other and have room to crisp up!
• Bake for 25-35mins, or until deep golden and visibly crispy. Flip once after 15 mins. Timings will vary depending on your oven/size of wedges so just be vigilant after flipping. They will crisp up slightly more as they rest.
• Serve up and enjoy!

Video

Notes

a) Potatoes - Try and find 4 even sized potatoes so all the wedges come out in uniform size. This is important so they cook at an even rate. I find fluffy baking potatoes like Russets, King Edwards or Maris Pipers work great. I would avoid waxy potatoes as they hold on to too much moisture and won't get as fluffy.

b) Steam - Allowing the wedges to sit whilst the steam is released is an important step. After being parboiled they will have taken on unwanted moisture. The steam is merely that unwanted moisture leaving the wedges. i.e fluffier insides! It's preferable to allow them to rest until they completely stop steaming.

c) Spice - 1/4 tsp of Cayenne Pepper will give a gentle kick of spice. Increase for more spice or take out all together if you'd prefer without!

d) Salt - I only use 1/2 tsp of salt in the seasoning because seasoning is always down to preference. However it's difficult to 'taste test' as such when they're raw. Add more after they're cooked if you want them saltier!

e) Space - It's important to space the wedges apart in the oven. If they're too close they will steam instead of bake, therefore turning soggy in the process! Also important to flip so both sides of the wedges have equal time with direct contact on the hot tray.

f) Cooking Times - they will vary depending on the size of wedges you end up with. Still flip after 15 mins and from there just be vigilant throughout. If you notice they're starting to burn after 15mins, just lower the heat slightly.

g) Dipping Sauces - Check out my Delicious Dips! (Sour Cream and Chive dip and Homemade Blue Cheese Dip are my faves). Or do it the Aussie way and have one pot of sour cream and a second pot of sweet chilli sauce!

h) Calories - Based sharing between 4 people, approx 8 wedges each.

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Nutrition

Calories: 354kcal | Carbohydrates: 60.1g | Protein: 8.8g | Fat: 9.5g | Saturated Fat: 2.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5.5g | Trans Fat: 0.08g | Cholesterol: 7mg | Sodium: 500mg | Potassium: 1544mg | Fiber: 9.2g | Sugar: 4.3g | Vitamin A: 950IU | Vitamin C: 37.1mg | Calcium: 110mg | Iron: 2.2mg

Looking for more?

You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’

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