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An image of baked potato wedges on a plate.

Baked Potato Wedges

These Potato Wedges are perfectly seasoned, golden-brown, and crispy on the outside with a soft, fluffy centre. Made with simple pantry ingredients and baked instead of fried.
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Servings1 people
CourseSnacks
Ingredients Method Notes

Ingredients

  • 200 g / 2 potatoes, medium, with peel, cut into wedges
  • 1 tbsp extra-virgin olive oil
  • ¼ tsp salt
  • A large pinch of red chilli powder
  • ½ tsp oregano seasoning
  • A pinch / 5 black peppercorns, crushed

Method
 

  1. Cut the potatoes into wedges, keeping them moderately thin (ideally no thicker than ½ inch).
  2. Place the wedges in water as you cut them to prevent discolouration.
  3. Once all wedges are cut, drain the water and pat them dry using a kitchen towel.
  4. Transfer the wedges to a mixing bowl.
  5. Add olive oil, salt, red chilli powder, oregano seasoning, and crushed black pepper. Toss well to coat evenly.
  6. Arrange the wedges in a single layer on a baking tray lined with parchment paper.
  7. Roast in a preheated oven at 200°C (390 ℉) for 15 minutes.
  8. Flip the wedges and roast for another 15 minutes.
  9. The wedges should turn golden brown and crispy on the outside.
  10. Serve hot with a dip of your choice.

Notes

  • Cooking time may vary depending on your oven; this timing is based on a convection oven.
  • Thinner wedges will cook faster, so keep an eye on them to prevent burning.
  • Soaking the potato wedges in water helps remove excess starch, resulting in crispier wedges.
  • Do not overcrowd the baking tray- arrange wedges in a single layer for even crisping.
  • You can adjust spices as per your taste- add paprika, garlic powder, or peri-peri seasoning for variation.
  • Leave the skin on for added texture and flavour.
  • Serve immediately for the best taste and crispiness, as wedges tend to soften over time.