Crispy Potato Wedges
These crispy potato wedges are my go-to when I want proper golden crunch without deep frying. Fluffy inside and crunchy edges.
Servings: 4
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
*Tip 1 - Stop the wedges sticking to the tray
It's really important to either use a non-stick baking tray, or to line the tray with non-stick foil. The starch in the potatoes will mean they REALLY want to stick to the tray.
What are the best type of potatoes to use?
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.
Dont want to par-boil?
Par-boiling the potatoes allows the outside of the potato to soften and roughen up. This is what gives these potato wedges a lovely crispy-craggly coating. The inside also softens, resulting in a fluffier, creamier interior .
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.
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
Calories: 227kcal | Carbohydrates: 31g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 469mg | Fiber: 3g | Sugar: 2g
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