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These crispy potato wedges are my go-to when I want proper golden crunch without deep frying. Fluffy inside, crunchy-craggly edges, and perfect for dipping!
Nicky’s Notes
Chips or potato wedges? What would you choose?
Now, I love a good chip, but if these potato wedges are on offer, I’m choosing them. Every time.
The perfect addition to a burger or some BBQ chicken, or simply served with a bowl of dipping sauce or coleslaw.
What makes these potato wedges stand out?
- They’re properly crispy without deep frying (a little cornflour coating helps with crispness).
- They’re well-seasoned. Not just with salt and pepper, but with a simple seasoning mix that adds loads of flavour and that gorgeous golden colour.
- They’re easy to make, work as a side with so many dishes and are loved even by the pickiest of eaters.
Table of Contents
📋 Ingredients for baked potato wedges
***Full recipe with detailed quantities in the recipe card below***
Best type of potato for wedges
I use Maris Pipers – which are a floury potato. This ensures the wedges have a lovely fluffy interior. King Edward, Rooster and Russet also work great.
Abbreviated Recipe
***Full recipe with detailed steps in the recipe card below***
Par-boil peeled and chopped potato wedges. Drain and shake to rough the edges. Toss with cornflour, then oil and seasonings. Arrange on a baking tray and bake for 25-30 minutes until crispy.
Recipe Tips
- Drain the potatoes well after parboiling. If the edges of the potatoes are wet, the coating won’t cling as well.
- Don’t overcrowd the tray. Place in a single layer, with no overlapping. This helps to ensure the wedges are crispier.
Wedges and dip – the perfect combo!
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Pin It🍽️ What to serve them with
Potato wedges are a great side for so many recipes, but here are a few of my recent favourite combinations.
Make ahead and Leftovers Guide
- Thes potato wedges taste best and are most crisp when served fresh. However you can save any leftovers. Cool them, then cover and refrigerate. Reheat in an air fryer or on a baking tray in the oven (200C/400F) until piping hot.
- If you want to make ahead, make the wedges (including par-boiling) and place in the oven, but bake for just 15 minutes. Then cool, cover and refrigerate for up to a day. The initial bake in the oven seals the outside of the potato so it won’t go grey-brown when exposed to the air.
- Finish cooking in the oven or air fryer at 200C/400F for 15-20 minutes, until golden and crisp. You can spray with a little oil before placing in the oven for extra crispness.
- If you want to freeze, then make as per the make-ahead above, but instead placing them in the refrigerator, flash-freeze them on a tray in a single layer (for about an hour), then transfer to a freezer bag (freezing on a tray helps to ensure they don’t stick together).
- Finish cooking in the oven or air fryer at 200C/400F for 18-20 minutes, until golden and crisp. You can spray with a little oil before placing in the oven for extra crispness.
Crispy Potato Wedges
Ingredients
- 700 g (1.5 lbs) of floury potatoes such as Maris Piper or Rooster – these will ensure a fluffier chip interior and a crispier exterior.
- 1 tbsp cornflour (cornstarch in USA)
- 3 tbsp oil any neutral oil (plus a little extra to brush the baking tray)
- ¾ tsp salt
- ½ tsp black pepper
- 1.5 tsp paprika
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
Instructions
- Preheat the oven to 200C/400F (fan).
- Brush a large metal non-stick baking tray with oil. If your tray isn't non-stick, line the tray with non-stick foil instead. (*tip 1)
- Peel the potatoes and cut into wedges. I usually get 9-12 wedges out of a medium potato.700 g (1.5 lbs) of floury potatoes
- Rinse and place in a pan. Cover with cold water. Bring to the boil, then simmer for 10 minutes.
- Drain the potatoes using a colander and give them a shake to rough up the edges.
- Transfer the potatoes to a large bowl. Sprinkle over the conflour and toss together to coat.1 tbsp cornflour (cornstarch in USA)
- Drizzle over the oil, then mix the salt, pepper, paprika, garlic powder and Cayenne together and sprinkle over the potatoes. Toss together and transfer to the prepared baking sheet. Try to arrange so they're not overlapping.3 tbsp oil, 3/4 tsp salt, ½ tsp black pepper, 1.5 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper
- Place in the oven for 25-30 minutes until golden brown and crispy (no need to turn during cooking).
- Transfer to a serving dish and serve.
What's the sauce?
- This is my burger sauce recipe with the addition of some finely chopped gherkins plus a large pinch of cayenne and dried dill.
Notes
However you can miss this step if you don’t want to dirty an extra pan or you’re short on time.
The potatoes will cook in about the same amount of time in the oven (possibly a couple of minutes longer for larger wedges). They’ll still taste great, they just won’t be quite as craggly and fluffy. Don’t want to peel the potatoes? Peeling the potatoes is totally optional and they taste great either way. They simply look a bit more uniform if you peel them (if you don’t peel, you might find some of the skins come off when you’re par-boiling the potatoes, so you have a mix of skin-on and skin-off). Nutritional information is per serving (not including the dip). This recipe serves 4.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
🍲 More fantastic potato recipes
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