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potato wedges served with dip
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5 from 10 votes

The most INCREDIBLE Oven Baked Potato Wedges

Here I share with you a some game changing tips to getting Oven Baked Potato Wedges that are crispy and crunchy on the outside, yet light and fluffy on the inside!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Appetizer, Side Dish
Cuisine: American
Servings: 4
Calories: 354kcal
Cost: £1.50 / $2

Equipment

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

Ingredients

  • 4 medium sized White Potatoes (Russets or Maris Pipers work great)
  • 1/2 cup / 40g freshly grated Parmesan
  • 2 tbsp Olive Oil
  • 1 heaped tsp Paprika
  • 1 heaped tsp Garlic Powder
  • 1/2 tsp Dried Thyme (can sub Oregano)
  • 1/2 tsp Salt, plus extra to serve & par-boil (to taste)
  • 1/4 tsp Cayenne Pepper, or more for spicier wedges!
  • 1/8 tsp Black Pepper

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.
  • Pop in a pot of cold water with a good pinch of salt and bring to boil for 3-4 minutes. You should only just be able to slice with a knife.
  • Drain and give them a shake in the colander to rough the edges (optional). Sit and rest to steam for at least 5 minutes. 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 1/8th tsp Black Pepper and preheat the oven to 200C/390F.
  • Combine your wedges with the oil seasoning, mix to fully coat, then pour in 1/2cup/40g freshly grated Parmesan and mix again.
  • Spray or lightly oil an oven tray and evenly space out your wedges. Use 2 trays if you have to. Spacing out is important so they don't steam on each other and room room to crisp up!
  • Bake for 25-30mins or until golden brown on the outside. Flip once after 15 mins. Timings will vary depending on your oven/size of wedges so just be vigilant after flipping.
  • Enjoy hot with an extra pinch of salt and your favourite dip!

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!
g) Dipping Sauces - Check out my Sour Cream and Chive dip and Homemade Blue Cheese Dip! 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.

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