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, ready made 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.

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.

Ingredients for baked potato wedges

This easy recipe for potato wedges only requires a few basic ingredients. I love that I can rustle some up without any forward planning, just from what we have in the house! To make a batch of yummy potato wedges you will need:

• Potatoes – large baking potatoes are best
• Vegetable oil – I use olive oil but any vegetable oil, such as sunflower or rapeseed, is fine
• Seasonings and flavours – I use garlic powder, oregano, paprika, and dried basil, but you can be as creative as you like!
• Salt and pepper – for perfectly seasoned wedges

Potato wedges – 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!

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.

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📖 Recipe

Crispy garlic and herb potato wedges

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

4.41 from 5 votes

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Side Dish, Snack

Cuisine Vegan, Vegetarian

Servings 4

Calories 422 kcal

Ingredients

  

1x2x3x

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

Instructions

 

• Preheat the oven to 200°C (400°F)
• 4 large baking potatoes
  Scrub the potatoes and cut lengthwise into chunky wedges. Place in a large  bowl.
• 4 tablespoon olive oil, 2 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon dried oregano, 1 teaspoon dried basil, salt and pepper
  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 200°C (400°F) for 50-60 minutes, turning halfway, until they are soft inside and crispy and golden outside. Serve hot, and enjoy!

Nutrition

Nutrition Facts

Crispy garlic and herb potato wedges

Amount per Serving

Calories

422

% Daily Value*

Fat

 

14

g

22

%

Saturated Fat

 

2

g

13

%

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

10

g

Sodium

 

20

mg

1

%

Potassium

 

1572

mg

45

%

Carbohydrates

 

68

g

23

%

Fiber

 

5

g

21

%

Sugar

 

2

g

2

%

Protein

 

8

g

16

%

Vitamin A

 

53

IU

1

%

Vitamin C

 

23

mg

28

%

Calcium

 

63

mg

6

%

Iron

 

4

mg

22

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword garlic, herbs, potato

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More awesome potato recipes

If you love crispy hot potatoes, why not also try:

• Roasted baby potatoes with mushrooms and onions
• Garlic and rosemary scalloped potato roast
• World’s Greatest roast potatoes!
• Greek potatoes with lemon and garlic