These Crispy Potato Wedges are your go-to when you want a proper golden crunch without frying. Fluffy on the inside and crispy on the edges, perfect for dipping!
nicky’s memo
Chips or potato wedges? What would you choose?
Now, I love a good chip, but if these potato wedges are offered, I’ll go for it. every time.
Perfect to add to burgers, barbecue chicken, or serve with dipping sauce or coleslaw.
What makes these potato wedges stand out?
It’s perfectly crispy even without frying (a little sprinkle of cornflour makes it crispier). Well seasoned. In addition to salt and pepper, a simple seasoning mix adds flavor and a luxurious golden color. It’s easy to make, can be used as a garnish for a variety of dishes, and is loved by even the pickiest of eaters.
📋 Ingredients for baked potato wedges
***Full recipe with detailed measurements is provided in the recipe card below***
Best types of potatoes for wedges
I use Maris Pipers. This is a powdered potato. This makes the inside of the wedge nice and fluffy. King Edward, Rooster and Russet also work great.
shortened recipe
***Full recipe with detailed instructions is in the recipe card below***
Parboil the peeled and chopped potatoes. Drain and shake to roughen the edges. Mix with cornflour, then add oil and seasonings. Place on a baking sheet and bake for 25-30 minutes until crispy.
recipe tips
After parboiling the potatoes, drain them well. If the edges of the potatoes are wet, the coating won’t adhere well. Do not overcrowd the tray. Place them in a single layer so they don’t overlap. This will make the wedges crunchier.
Wedges and dips – the perfect combination.
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🍽️ What to serve with it
Potato wedges are a great garnish for many recipes, but here are some of my new favorite combinations.
Make-ahead and leftover guide
Potato wedges taste best and are crunchiest when served fresh. However, you can save leftovers. Let cool, then cover and store in the refrigerator. Reheat in the air fryer or on a baking tray in the oven (200C/400F) until piping hot. If you want to make ahead, just make the wedges (including parboiling) and put them in the oven, which only takes 15 minutes. Then let cool, cover, and refrigerate for up to 1 day. Baking them in the oven first seals the outside of the potato and prevents it from turning grey-brown when exposed to air. Finish cooking in the oven or air fryer at 200C/400F for 15-20 minutes until golden and crispy. Spraying them with a little oil before putting them in the oven will make them extra crispy. If you want to freeze it, follow the above instructions, but instead of putting it in the fridge, quickly freeze it in a layer on a tray (about 1 hour), then transfer it to a freezer bag (freezing it on a tray will prevent it from sticking to each other). Finish cooking in the oven or air fryer at 200C/400F for 18-20 minutes until golden and crispy. Spraying them with a little oil before putting them in the oven will make them extra crispy.
Preheat the oven to 200C/400F (fan).
Grease a large metal nonstick baking tray. If your tray is not non-stick, line the tray with non-stick foil instead. (*Hint 1)
Peel the potatoes and cut them into wedges. I usually take 9-12 wedges out of a medium potato.
700 g (1.5 lb) flour-filled potatoes
Wash and place in a pot. Cover with cold water. Bring to a boil and simmer for 10 minutes.
Drain the potatoes in a colander and shake to roughen the edges.
Transfer potatoes to a large bowl. Sprinkle over the cornflour and stir together to coat.
1 tablespoon cornflour (or cornstarch in the US)
Drizzle with oil and sprinkle a mixture of salt, pepper, paprika, garlic powder, and cayenne over the potatoes. Mix together and transfer to the prepared baking sheet. Try arranging them so they don’t overlap.
3 tablespoons oil, 3/4 teaspoon salt, 1/2 teaspoon black pepper, 1.5 teaspoons paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper
Place in the oven for 25-30 minutes until golden brown and crispy (no need to turn during cooking).
Transfer to a plate and enjoy.
What is the source?
It is very important to use a non-stick baking tray or line the tray with non-stick foil. Due to the starch content of potatoes, they want to stick to the tray.
What is the best type of potato to use?
I use Maris Pipers. This is a powdered potato. This makes the inside of the wedge nice and fluffy. King Edward, Rooster and Russet also work great.
Don’t want to parboil it?
Par-boiling the potatoes will make the outside of the potatoes soft and grainy. This is what gives these potato wedges that beautiful crunchy, lumpy coating. The inside will also become softer and the result will be fluffier and creamier.
However, you can skip this step if you don’t want to mess up the extra pot or don’t have the time.
Potatoes will cook in the oven in about the same amount of time (perhaps a few minutes longer for larger wedges). The taste is still delicious, but it doesn’t have that lumpy, fluffy feel.
Don’t want to peel potatoes?
Peeling the potatoes is optional, but they’re delicious either way. Peeling them will make them look a little more uniform (otherwise, when you parboil the potatoes, some of the skin will come off and you’ll end up with a mixture of skin-on and skin-on potatoes).
Nutrition information is for 1 serving (does not include dip). This recipe serves 4 people.
calorie: 227kcal | carbohydrates: 31g | protein: 4g | fat: 11g | Saturated fat: 1g | Polyunsaturated fats: 3g | Monounsaturated fats: 7g | Trans fat: 0.04g | sodium: 469mg | fiber: 3g | sugar: 2g
Nutritional information is automatically calculated and should only be used as a rough guide.
🍲 More great potato recipes
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