Easy Oven Baked Potato Wedges

These easy oven baked potato wedges are really delicious, packed with flavour, a whole lotta crispy and super, super easy to literally throw together. Exactly how I make it my business to roll.

Perfect for busy weeknight meals these easypeasy potato wedges are delicious and real crowdpleasers.

You could parboil them first for extra cragginess but I really feel it's enough to just slice and throw.

*There is a full printable recipe card at the bottom of this post*

Jump to:

• Reasons to Love these Potato Wedges
• Ingredients
• Method
• Serving Suggestions
• Tips
• Leftovers
• Variations
• More Easy Sides
• Easy Oven Baked Potato Wedges

Reasons to Love these Potato Wedges

• Really easy and quick to prep
• Delicious
• Economical
• Comfort food
• Crowdpleasers
• Versatile

Ingredients

• 2 tbsp sunflower oil or similar
• half a tsp salt
• 2 tsp garlic granules - you can use garlic powder but half the quantity as it's stronger
• 1 tsp onion granules
• 1 tsp smoked paprika - not the hot kind!
• few grinds of black pepper

Method

• Preheat your oven to 220 C/430F/Gas Mark 7
• Cut your potatoes in half

• Then flip them over and cut into wedges roughly the same thickness so as to cook at the same rate. I have 2 bigger halves here so I went on to cut these babies into 5 wedges not 4.

• If your potatoes are damp and milky after cutting them into wedges then blot them dry with a clean tea towel or kitchen paper.
• Throw the wedges into a deep mixing bowl and add the oil and all the seasonings.

• Use two spoons or whatever you have to hand to smoosh all that lovely stuff all over the wedges. Take care to make sure it gets absolutely everywhere. Think sand after a day at the beach.

• Lay all the wedges out on a large flat baking tray so that they all get an equal shot at the heat. I use a reusable baking liner or non stick foil.

• Bake for 15 minutes and then turn the wedges carefully with tongs and bake for another 15 minutes. You are looking for golden brown with darker edges and test with a fork to test they are tender inside.
• You are looking for crispiness too. Don't pull these babies out too early.

Serving Suggestions

These golden beauties lend themselves to easy midweek meals when time is tight and inclination non existent. So here is the way I like to go here. Loads of ideas....

• Slow Cooker Beef Stroganoff
• Easy Vegetable Lasagne
• Pork & Mushroom Lasagne
• Slow Cooker Sausage Casserole
• Savoury Mince
• Slow Cooker Pulled Pork
• Quiche Lorraine
• Cheese & Onion Quiche
• Brisket Buns
• Easy Chilli
• Slow Cooker Chilli
• Cajun Burger

Tips

• Use floury potatoes such as king edwards, maris piper or russet potatoes. That way you get crisp outers and fluffy insides.
• Cut your wedges the same size and thickness so that they cook at the same rate
• Wait till these wedges are crispy before you get them out of the oven
• Use baking potatoes or floury potatoes such as king edward or maris piper or russet potatoes or yukon gold if you are in America!
• Take time to make sure the wedges are coated all over

Leftovers

• Reheat leftovers in a hot oven to make them remember how it feels to be crispy again.
• These freeze well when cool. Flash freeze them on a baking tray before putting in a plastic container or freezer bags. reheat from frozen in a hot oven until crispy again.

Variations

Add grated parmesan cheese for extra crispiness and a big hint of cheese, a pinch of chilli flakes for heat or some dried herbs for a more mediterranean vibe.

I sometimes use garlic oil instead of sunflower oil to really up the garlic punch

Mix it up to suit Susan

More Easy Sides

• Slow Cooker Dauphinoise Potatoes
• Dauphinoise Potatoes
• Cheesy Mash
• Slow Cooker Mashed Potatoes
• Braised Red Cabbage
• Slow Cooker Red Cabbage
• Easy Ratatouille
• Creamed Spinach
• Slow Cooker Corn on the Cob
• Slow Cooker Mac & Cheese
• Cauliflower Cheese
• Crispy Roast Potatoes
• Roast carrots