A few simple ingredients can transform plain potatoes into the ultimate crispy baked potato wedges – fluffy in the middle, and perfectly crispy round the edge, with plenty of flavour!
Today’s recipe is super simple – even moreso than usual! I don’t share many side dish recipes on here (I always think main meals are a bit more interesting), but considering my posts about how to make a perfect baked potato and how to make the perfect roast potatoes are two of my most popular ever, it seems there are plenty of you who are searching for simple recipes, done well – the kind of thing you can come back to again and again.
Hopefully these crispy baked potato wedges will be the answer to your potato problems! They’re fluffy inside, crispy round the edges, and are seasoned with my favourite spices – perfect for all sorts of occasions.
Here are some of my top tips for making perfect crispy potato wedges every time.
What sort of potato should I use to make crispy baked potato wedges?
If I’m entirely honest, I don’t usually pay a huge amount of attention to the variety of potato I buy – it’s pretty hard to make potato wedges badly. But, according to the experts, sometimes you want to choose a particular potato to do a particular job. There’s a great guide to different potato types here – Yukon Gold, King Edward, Maris Piper, or Mayan Gold look best for homemade wedges!
Should I peel the potatoes before making potato wedges?
When I shared my perfect roast potato recipe, I recommended peeling the potatoes first. This time, I say don’t bother. Hurrah, lazy people rejoice! I think potato wedges are the kind of rustic chip that work really well with the skins left on – just obviously remove any manky bits or eyes.
Do I need to pre-boil the potatoes?
I always pre-boil my potatoes when I’m making roasties, but again, potato wedges are like the lazy man’s roast potato. You don’t need to do any pre-boiling – just cut the raw potatoes into chunky wedges, and you’re good to go.
What should I coat my potato wedges with?
When I’m feeling lazy, I don’t add any coating to my homemade potato wedges – just toss them in a bit of oil, and bake. But if you’re feeling snazzy, tossing them in a simple, seasoned mixture can really lift them to the next level.
– plain flour (to add a fine crispiness all over the potatoes)
– dried breadcrumbs (to add a slightly rougher crunch)
– smoked paprika (yes, I know I use it in pretty much every recipe, but it’s my favourite! The smokiness is wonderful)
– garlic granules (everything’s better with garlic)
– dried parsley (herby potatoes are the best potatoes – and it also adds a nice little pop of colour!)
If you’re not excited by my choice of herbs and spices, feel free to use your own favourite combination. Add some chilli powder or cayenne for spicy wedges, go for an Indian vibe with curry powder, or use a shop-bought spice mix like Cajun or Jerk if you want all the hard work done for you.
How do I cook my homemade potato wedges?
Simply lay the wedges out on a baking tray, and stick them in the oven. I think it’s worth taking the extra thirty seconds to lay them out neatly on the tray, rather than just piling them all up – this way you can make sure they each have their own space, to allow for maximum crispiness!
Cook them until they’re golden brown and crispy all over, and then they’re ready to serve! I like to sprinkle a little more dried parsley over the top, as the little pop of green really makes them look extra tasty.
How can I serve my crispy baked potato wedges?
Potato wedges are so versatile – with any number of flavour combinations, you can serve them any number of ways. My favourite is to serve them alongside a big veggie burger topped with plenty of salad – but they’re even great served on their own with a bit of ketchup or mayo for dipping. So cook up a big batch, and enjoy!
The perfect baked potato wedges - fluffy in the middle, crispy on the outside, and full of flavour!
- 5 medium potatoes (~ 750g / ~ 1 2/3 lb)
- 3 tbsp oil, divided
- 1 1/2 tbsp fine dried breadcrumbs
- 2 tbsp plain flour
- 1/2 tsp dried parsley
- 1/2 tsp smoked paprika
- 1/2 tsp garlic granules
- Black pepper
Preheat the oven to 190°C (Gas Mark 5 / 375°F).
Thoroughly wash the potatoes, and cut out any eyes or bruises. Cut them into chunky wedges (I ended up with 8 wedges per potato). Toss the potato wedges in a dash of oil.
In a mixing bowl, combine the breadcrumbs, plain flour, dried parsley, smoked paprika, garlic granules, and a good pinch of salt and pepper. Add the oiled wedges, and toss to coat.
Lay the wedges skin-side down in a single layer on a baking tray - leave any excess breading in the bowl. Drizzle with a little more oil, and bake for around 50 minutes, or until the potato wedges are fully cooked, and are golden brown and crispy. Best served immediately.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/4 of the recipe.