Crispy garlic & herb potato wedges

Hot, crispy, savoury carbs…mmmm. These potato wedges were never going to come out badly, let’s face it. I made some at Pesach when frozen oven chips were off the menu, and Kipper announced that they were even better than the ready-made variety. So naturally, I made them again.

Potato wedges are so ridiculously easy to make, and if that wasn’t enough incentive, you can also add all your favourite seasonings to make them extra delicious. I’m starting to wonder why I ever bought frozen chips at all.

These were made with my usual seasoning blend, which I urge you to try. I use garlic powder (gotta have garlic!) because I find it’s less likely to burn in the oven than fresh garlic. Then paprika and herbs for extra deliciousness… yummmm. These are so good I could just eat a bowl of them with mayo and call it dinner, but you can serve them anywhere you’d usually have chips – with fried eggs, fish fingers, veggie sausages, whatever you fancy.

The active time involved in making them is very short indeed, but you do need to be a bit organised to get them in the oven 45 minutes to an hour before you want to eat. But once they’re in you can sit down and put your feet up till they’re ready. Perfect. Make yourself a cup of tea. I do.

Be aware that if your family is anything like mine, you should make lots of these. I did what I thought would be four servings, and the three of us ate the lot without any difficulty at all. If in doubt, make extra.

Crispy, savoury and delicious, these super-easy baked potato wedges are delicious dipped in mayo or ketchup, or served anywhere you'd normally have chips.

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5 from 3 votes
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Crispy garlic and herb potato wedges

Hot, crispy and delicious! Easy potato wedges that are full of flavour.

Course Side Dish, Snack
Author Helen

Ingredients

  • 4 large baking potatoes
  • 4 tbsp olive oil
  • 2 tsp garlic powder
  • 1 tsp paprika (or smoked paprika)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • salt and pepper

Instructions

  1. Preheat the oven to 200C (400F)

  2. Scrub the potatoes and cut lengthwise into chunky wedges. Place in a large  bowl.

  3. Mix the olive oil with the garlic powder, paprika, and herbs, and add salt and pepper to your liking. Pour over the potatoes and mix well to ensure that each piece is coated.

  4. Spread the potatoes out on a large baking tray. The should ideally be in a single layer with a little space between each one - if necessary use more than one tray!

  5. Bake the wedges at 200C (400F) for 50-60 minutes, turning halfway, until they are soft inside and crispy and golden outside. Serve hot, and enjoy!

I’m linking this recipe up with this month’s One Potato Two Potato, which I’m hosting in conjunction with Michelle from Utterly Scrummy

one potato, two potato

7 Comments:

  1. Need all the wedges!!!! These look fantastic. Can’t wait to try them!

  2. You can’t beat a home made potato wedge and these look scrumptious:-)

  3. Perfect comfort food that goes with just about any meal. Be warned though, I once went a bit crazy with a Berbere spice mix and needed about a cup of yogurt for ever chip I ate. You know better than me about moderation!

  4. Even my picky eater who hates potatoes like baked potato wedges. We call them french fries. 🙂

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