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.
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 is fine
- salt and pepper
- seasonings – I use garlic powder, oregano, paprika, and dried basil, but you can be as creative as you like!
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.
If you want deliciously easy, family-friendly recipes like this one delivered straight to your inbox, simply click here to subscribe. (of course, I’ll never pass on your email address to anyone.)
Crispy garlic and herb potato wedges
- 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
- Preheat the oven to 200°C (400°F)
- 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 200°C (400°F) for 50-60 minutes, turning halfway, until they are soft inside and crispy and golden outside. Serve hot, and enjoy!
More awesome potato recipes
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!