Best Crispy Baked Potato Wedges

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Check this recipe out for the perfect, crispy, baked potato wedges.

Who can resist great tasting potato wedges? 

Wedges go well with many things including burgers and chilli con carne but can also be a real treat on their own with a sour cream or salsa dip. 

Following this great and simple recipe well gets you perfect, crispy potato wedges. The great thing about wedges is that they’re baked, rather than fried and so they’re a healthy alternative if you’re after a potato fix. 

What potatoes are best to choose for potato wedges?

In order to get great tasting wedges, it’s essential for you to buy the correct potatoes for this recipe. We recommend you choose potatoes that are high in starch (these types are low in moisture and fluffy which will help them to become light and crispy). 

The following potatoes are therefore recommended: 

  • Idaho 
  • Russet
  • Yukon Golds

Kitchen utensils:

  • Non stick baking tray
  • Saucepan
  • Knife 
  • Chopping board
  • Kitchen towel 




Prep time

10 minutes

Cooking time

45 – 60 minutes


  • 2 large potatoes

  • 1 tsp paprika

  • 1 tsp garlic powder

  • ½ tsp black pepper

  • Olive oil

  • Salt


  • Start by peeling the potatoes and cutting them into wedge shapes (remember the wedges will reduce in size when cooked so don’t go too thin).
  • Take a saucepan of boiling water and add a pinch of salt, along with the raw potato wedges. Cover with a lid and part boil them for 5 to 6 minutes (we don’t want to cook them all the way though).
  • Once the potatoes are part boiled, drain out the water with a lid and leave to stand in a saucepan with the lid on for at least 30 minutes (at 15 minutes, preheat the oven at 400°F).
  • In the meantime, mix the oil, black pepper, paprika, garlic powder and pinch of salt.
  • After the wedges have stood for at least 30 minutes, add them to the baking tray and drizzle on the oil mix.
  • Make sure the wedges are fully covered by the mix on both sides (be gentle, remember your wedges will be part boiled and you don’t want them to break up).
  • Put the wedges in the oven for 40 minutes, turning half way. (Note: it can take up to 60 minutes to cook wedges, depending on the thickness and potatoes used. Keep an eye on them).
  • After they are cooked, remove excess oil by placing them in a bowl with kitchen paper/towel. Serve and enjoy.

Remember: there are no hard and fast rules around cooking. Experimenting is encouraged. Once you’ve perfected your potato wedges recipe, try out adding chilli for spicy wedges or load them with jack cheese for dirty wedges.

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