The most INCREDIBLE Oven Baked Potato Wedges
Here I share with you some game-changing tips for getting Oven Baked Potato Wedges that are crispy and crunchy on the outside, yet light and fluffy on the inside!
Servings: 4
Cost: £1.50 / $2
Equipment
- Sharp Knife & Chopping Board
- Pot & Colander (for par-boiling wedges)
- Large Mixing Bowl
- Large Greaseproof Baking Tray
- Fine Cheese Grater
- Small Pot/Ramekin (for seasoning mix)
Ingredients
- 4 medium sized White Baking Potatoes, approx 9oz/250g each (Russets or Maris Pipers work great)
- 1/2 cup / 40g freshly grated Parmesan
- 2 tbsp Olive Oil
- 1 tsp + 1/2 tsp tsp Salt,
- 1 heaped tsp Paprika
- 1 heaped tsp Garlic Powder
- 1/2 tsp Dried Thyme (can sub Oregano)
- 1/4 tsp Cayenne Pepper, (adjust to spice preference, this gives a gentle kick)
- 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.
- Add to a pot of cold water with 1 tsp salt, then bring to boil. Once bubbling, allow to boil for 3-4mins. The edges should just begin to fray and you should only just be able to slice with a knife.
- Drain and give them a shake in the colander. Sit and rest to steam dry for at least 5 minutes, but preferably until they stop steaming. 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 1/8 tsp black pepper. Preheat the oven to 200C/390F.
- Combine the wedges with the oil seasoning and mix to fully coat. Sprinkle in 1/2cup/40g freshly grated parmesan and give a gentle toss. Don't overmix the parmesan or it'll clump up with the seasoning and fall off the wedges.
- Evenly space out the wedges on a large greaseproof baking tray (use 2 trays if you have to). Spacing out is important so they don't steam on each other and have room to crisp up!
- Bake for 25-35mins, or until deep golden and visibly crispy. Flip once after 15 mins. Timings will vary depending on your oven/size of wedges so just be vigilant after flipping. They will crisp up slightly more as they rest.
- Serve up and enjoy!
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. If you notice they're starting to burn after 15mins, just lower the heat slightly.
g) Dipping Sauces - Check out my Delicious Dips! (Sour Cream and Chive dip and Homemade Blue Cheese Dip are my faves). 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