Amazing garlic & herb potato wedges – better than chips!

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.

During Pesach, readymade frozen oven chips were off the menu. Perhaps you can buy them for Pesach where you live, but here in Cambridge, far from a large kosher shop, there were none to be had. And I was really craving chips.

Well, not necessarily chips, but definitely hot, crispy, savoury carbs of some description.

Tray of baked potato wedges.

Carb addiction

There’s something about the combination of fat, carbohydrate and salt that is utterly addictive. Especially when it’s finger-tinglingly hot and crispy and you can lick the salt from your greasy fingers… 

Anyway, in the absence of frozen oven chips I decided to make baked potato wedges instead. Potato wedges are ridiculously easy, and you can also add all your favourite seasonings to make them extra delicious.

Season to taste

I used garlic powder because it’s less likely to burn in the oven than fresh garlic. Then I added paprika and some dried herbs for added zing. These potato wedges came out so good I could have just eaten a bowl of them with mayo and called it dinner, but you can serve them anywhere you’d usually have chips. Try dunking them into the runny yolk of a fried egg for a real treat, or serve alongside fish fingers, veggie sausages or a savoury pie.

And my daughter Kipper – our resident food critic – announced that these potato wedges were even better than readymade chips. Success!

Baked potato wedges.

Quick to prepare

The active time involved in making these is very short indeed, but you do need to be slightly 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. Why not make yourself a cup of tea and relax?

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

I’m starting to wonder why I ever bought frozen oven chips at all.

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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Tray of baked potato wedges.
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5 from 3 votes

Crispy garlic and herb potato wedges

Hot, crispy and delicious! Easy potato wedges that are full of flavour.
Course Side Dish, Snack
Author Helen


  • 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


  • Preheat the oven to 200C (400F)
  • Scrub the potatoes and cut lengthwise into chunky wedges. Place in a large  bowl.
  • 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.
  • 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!
  • 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!

If you love crispy hot potatoes, why not also try these roasted baby potatoes with mushrooms and onions, this gorgeous garlic and rosemary scalloped potato roast, or of course the World’s Greatest roast potatoes!

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



  1. Pingback:How to survive Vegan Pesach! Tricks, tips & terrific recipes to make you a Passover hero

  2. 5 stars
    Need all the wedges!!!! These look fantastic. Can’t wait to try them!

  3. 5 stars
    You can’t beat a home made potato wedge and these look scrumptious:-)

  4. Michelle @ Greedy Gourmet

    5 stars
    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!

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

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