Crispy Potato Wedges - Nicky's Kitchen Sanctuary

These crispy potato wedges are my go-to after 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

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Chips or potato wedges? What would you select?

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

The proper 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 (a little bit 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 liked even by the pickiest of eaters.

Components 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 stunning 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 gained’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 right 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.

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What to serve them with

Potato wedges are a terrific facet for therefore many recipes, however listed here are a number of of my current favorite combos.

Make forward and Leftovers Information

Thes potato wedges style finest and are most crisp when served recent. Nevertheless 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 sizzling.
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 surface of the potato so it gained’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 a little bit oil earlier than putting within the oven for further crispness.
If you wish to freeze, then make as per the make-ahead above, however as a substitute putting 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 a little bit oil earlier than putting within the oven for further crispness.

Preheat the oven to 200C/400F (fan).
Brush a big metallic non-stick baking tray with oil. In case your tray is not non-stick, line the tray with non-stick foil as a substitute. (*tip 1)
Peel the potatoes and reduce into wedges. I normally get 9-12 wedges out of a medium potato.

700 g (1.5 lbs) of floury potatoes
Rinse and place in a pan. Cowl with chilly water. Deliver to the boil, then simmer for 10 minutes.
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 essential 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 stick with 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 stunning fluffy inside. King Edward, Rooster and Russet additionally work nice.
Dont wish to par-boil?
Par-boiling the potatoes permits the surface of the potato to melt and roughen up. That is what provides these potato wedges a stunning crispy-craggly coating. The within additionally softens, leading to a fluffier, creamier inside .
Nevertheless you’ll be able to miss this step if you happen to don’t wish to soiled an additional pan otherwise you’re brief on time.
The potatoes will cook dinner in about the identical period of time within the oven (probably a few minutes longer for bigger wedges). They’ll nonetheless style nice, they only gained’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 if you happen to peel them (if you happen to don’t peel, you may discover among the skins come off once you’re par-boiling the potatoes, so you could have a mixture of skin-on and skin-off).
Dietary data is per serving (not together with the dip). This recipe serves 4.

Diet data is robotically calculated, so ought to solely be used as an approximation.

Extra improbable potato recipes

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