Crispy Potato Wedges - Nicky's Kitchen Sanctuary

These crispy potato wedges are my go-to once I need correct golden crunch with out deep frying. Fluffy inside, crunchy-craggly edges, and ideal for dipping!

Close up overhead shot of crispy potato wedges on a dark baking tray. A small dish of special sauce for dipping is nestled into the wedges.

Nicky’s Notes

A woman with long brown hair and a black top smiles at the camera, sitting indoors with a brick wall and some greenery in the background.

Chips or potato wedges? What would you select?

Now, I like a very good chip, but when these potato wedges are on supply, I’m selecting them. Each time.

The right addition to a burger or some BBQ hen, or just served with a bowl of dipping sauce or coleslaw.

What makes these potato wedges stand out?

They’re correctly crispy with out deep frying (just a little cornflour coating helps with crispness).
They’re well-seasoned. Not simply with salt and pepper, however with a easy seasoning combine that provides a great deal of flavour and that beautiful golden color.
They’re simple to make, work as a facet with so many dishes and are cherished even by the pickiest of eaters.

Elements for baked potato wedges

***Full recipe with detailed portions within the recipe card beneath***

Ingredients for crispy potato wedges on a wooden surface. All ingredients are labelled, including: Cornflour, potatoes, a bottle of avocado oil and a plate with salt, pepper, paprika, garlic powder, and cayenne.

Greatest sort of potato for wedges

I take advantage of Maris Pipers – that are a floury potato. This ensures the wedges have a beautiful fluffy inside. King Edward, Rooster and Russet additionally work nice.

Abbreviated Recipe

***Full recipe with detailed steps within the recipe card beneath***

Par-boil peeled and chopped potato wedges. Drain and shake to tough the perimeters. Toss with cornflour, then oil and seasonings. Prepare on a baking tray and bake for 25-Half-hour till crispy.

Side-by-side comparison of Crispy Potato Wedges on a baking tray before cooking (left) and after baking to a golden brown, crispy finish (right).

Recipe Suggestions

Drain the potatoes effectively after parboiling. If the perimeters of the potatoes are moist, the coating received’t cling as effectively.
Don’t overcrowd the tray. Place in a single layer, with no overlapping. This helps to make sure the wedges are crispier.

Wedges and dip – the proper combo!

A black bowl filled with crispy potato wedges and a small dish of special sauce for dipping. The bowl is on a dark surface with a blue cloth nearby.

Pin this now to search out it later

Pin It

What to serve them with

Potato wedges are an amazing facet for thus many recipes, however listed below are a couple of of my current favorite combos.

Make forward and Leftovers Information

Thes potato wedges style finest and are most crisp when served recent. Nonetheless it can save you any leftovers. Cool them, then cowl and refrigerate. Reheat in an air fryer or on a baking tray within the oven (200C/400F) till piping scorching.
If you wish to make forward, make the wedges (together with par-boiling) and place within the oven, however bake for simply quarter-hour. Then cool, cowl and refrigerate for as much as a day. The preliminary bake within the oven seals the skin of the potato so it received’t go grey-brown when uncovered to the air.
- End cooking within the oven or air fryer at 200C/400F for 15-20 minutes, till golden and crisp. You’ll be able to spray with just a little oil earlier than inserting within the oven for additional crispness.
If you wish to freeze, then make as per the make-ahead above, however as an alternative inserting them within the fridge, flash-freeze them on a tray in a single layer (for about an hour), then switch to a freezer bag (freezing on a tray helps to make sure they don’t stick collectively).
- End cooking within the oven or air fryer at 200C/400F for 18-20 minutes, till golden and crisp. You’ll be able to spray with just a little oil earlier than inserting within the oven for additional crispness.

Preheat the oven to 200C/400F (fan).
Brush a big steel non-stick baking tray with oil. In case your tray is not non-stick, line the tray with non-stick foil as an alternative. (*tip 1)
Peel the potatoes and reduce into wedges. I normally get 6-8 wedges out of a medium potato.

700 g (1.5 lbs) of floury potatoes
Rinse and place in a pan. Cowl with chilly water. Convey to the boil, then simmer for 7-8 minutes – till they’re simply tender (so you’ll be able to stick a knife in them, however they will not crumble).
Drain the potatoes utilizing a colander and provides them a shake to tough up the perimeters.
Switch the potatoes to a big bowl. Sprinkle over the conflour and toss collectively to coat.

1 tbsp cornflour (cornstarch in USA)
Drizzle over the oil, then combine the salt, pepper, paprika, garlic powder and Cayenne collectively and sprinkle over the potatoes. Toss collectively and switch to the ready baking sheet. Attempt to prepare so they don’t seem to be overlapping.

3 tbsp oil, 3/4 tsp salt, ½ tsp black pepper, 1.5 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper
Place within the oven for 25-Half-hour till golden brown and crispy (no want to show throughout cooking).
Switch to a serving dish and serve.

What is the sauce?

That is my burger sauce recipe with the addition of some finely chopped gherkins plus a big pinch of cayenne and dried dill.

*Tip 1 – Cease the wedges sticking to the tray
It’s actually vital to both use a non-stick baking tray, or to line the tray with non-stick foil. The starch within the potatoes will imply they REALLY wish to follow the tray.
What are the most effective sort of potatoes to make use of?
I take advantage of Maris Pipers – that are a floury potato. This ensures the wedges have a beautiful fluffy inside. King Edward, Rooster and Russet additionally work nice.
Dont wish to par-boil?
Par-boiling the potatoes permits the skin of the potato to melt and roughen up. That is what provides these potato wedges a beautiful crispy-craggly coating. The within additionally softens, leading to a fluffier, creamier inside .
Nonetheless you’ll be able to miss this step for those who don’t wish to soiled an additional pan otherwise you’re quick on time.
The potatoes will prepare dinner in about the identical period of time within the oven (presumably a few minutes longer for bigger wedges). They’ll nonetheless style nice, they simply received’t be fairly as craggly and fluffy.
Don’t wish to peel the potatoes?
Peeling the potatoes is completely elective and so they style nice both approach. They merely look a bit extra uniform for those who peel them (for those who don’t peel, you would possibly discover among the skins come off whenever you’re par-boiling the potatoes, so you’ve gotten a mixture of skin-on and skin-off).
Dietary info is per serving (not together with the dip). This recipe serves 4.

Diet info is routinely calculated, so ought to solely be used as an approximation.

Extra unbelievable potato recipes

Among the hyperlinks on this put up could also be affiliate hyperlinks – which suggests for those who purchase the product I get a small fee (at no additional value to you). For those who do purchase, then thanks! That’s what helps us to maintain Kitchen Sanctuary working. The dietary info supplied is approximate and may fluctuate relying on a number of elements. For extra info please see our Terms & Conditions.

Trending Merchandise