Crispy Baked Potato Wedges

Incredibly delicious and addictive crispy baked potato wedges are easy to prepare with only a few ingredients. These vegan and gluten-free freshly made potato wedges have crispy outer and soft tender inner layers that make them irresistible.

Jump to:

• Ingredients
• How to make crispy potato wedges?
• Variations and Substitutions
• Serving Suggestions
• Tips and Tricks
• More Potato Recipes
• 📖 Recipe Card
• Related

These homemade potato wedges are a good alternative to deep-fried French fries. They are great as a snack, a side dish with the main meal, or an after-school snack.

These baked potato wedges are not only delicious but also a better alternative to regular deep-fried potato fries. They are slightly spicy and have a satisfying crunch when baked to perfection. Enjoy them as a snack or side dish for a guilt-free munching experience on game days, potlucks and kids party.

Potatoes are incredibly versatile and have a special place in many cuisines around the world. They are a staple food in numerous dishes and can be prepared in various ways.

From simple Indian side dish jeera aloo to instant pot potatoes and carrots, super crispy air fryer baby potatoes. It is also one of the major ingredients in renowned dishes such as vegetable biryani, vegetable pulao, vegetable chettinad and kothu parotta.

Ingredients

• Potato: I peel the skin off the potatoes and cut them into wedges. Feel free to leave the skin on.
• Paprika: It is less spicy compared to chilli powder or cayenne pepper, however, it imparts a lovely bright colour to wedges.
• Salt
• Ground Cumin: It imparts amazing earthy flavour and aroma.
• Oregano: I had oregano in hand when I made this recipe so I used it. You can use any dried herb that you have in hand.
• Olive oil: I always use olive oil to roast vegetables for its lovely aroma and flavour. Feel free to use any cooking oil that has a high smoking point.

See the recipe card for quantities.

How to make crispy potato wedges?

Peel and cut potatoes into wedges and soak them in water for 15 minutes.

Preheat oven to 200 C (400 F). Remove potatoes from water and place them in a large bowl.

Pour the oil over and mix the potatoes well to spread the oil evenly.

Now, add cumin, salt, paprika, cumin, oregano and mix well until the potatoes are well coated.

Transfer the potatoes to a tray and arrange them with adequate space between them.

Put the tray in the oven and bake for 20 minutes.

After 20 minutes, take the tray out of the oven. Flip the wedges and put the tray back in the oven and continue cooking for a further 20 - 30 mins or until potatoes turn brown and crispy.

Enjoy delicious oven baked crispy potato wedges on their own or with any dip of your choice.

Variations and Substitutions

A twig of fresh rosemary or thyme imparts a lovely flavour. Roast it with the potatoes and remove it when you take the tray out of the oven. 

Chilli powder or cayenne pepper adds an extra kick for spice lovers. 

Garlic adds an extra flavour and taste. If you use fresh garlic, mix it in with oil and pour it onto the wedges halfway through cooking. Adding it at the beginning of baking would result in charring. Garlic powder must be mixed along with other spices at the beginning. 

Freshly chopped parsley adds a lovely flavour. Sprinkle it onto the piping hot-baked wedges just before you serve.

Serving Suggestions

Potato wedges taste great with mayonnaise, tomato ketchup or with a homemade dipping sauce such as honey mustard sauce or carrot dip. 

They are a healthy side dish to serve along with burgers, sandwiches and wraps instead of French fries. 

Oven baked potato wedges and flatbread pizza make a filling weekday dinner.

Tips and Tricks

Soak the cut potatoes in water for at least 15 minutes to remove the starch. This also helps to ensure that the potatoes do not stick to the baking sheet while cooking. 

Roast at high temperatures to ensure that the potatoes turn brown and crispy. 

Do not overfill the baking sheet/tray with potato wedges, rather spread them into a single layer. Divide them into 2 large baking sheets if required.

Spread the potatoes with enough spacing between them to allow them to cook properly. Too many potatoes in the tray would result in steaming rather than roasting and prevent them from being crispy all over.

Take the baking tray out of the oven halfway through the cooking process., flip the potatoes over and put the tray back in the oven and continue cooking until done. This ensures even roasting and browning on all sides.

Consider using any type of cooking oil that has a high smoking point as potatoes are roasted at high temperatures. 

A little extra oil would help to roast the potatoes well with even browning and extra crispy outer, however, ensure not to add so much oil that the potatoes are drowned in it.

You could line the tray with parchment paper to reduce the mess and cleaning later.

More Potato Recipes

Bombay potatoes: a popular dry curry prepared with cooked potatoes, flavoured with an aromatic spiced tomato-based sauce.

Potato mushroom curry: a gluten-free, nut-free curry that is easy and quick to make. This semi-dry aloo mushroom curry pairs well naan, paratha or rice. 

Aloo gobi: a classic side dish made with potato, cauliflower and basic spices. Vegan, gluten-free, one-pot super simple Indian potato side dish gets ready in under 30 minutes.

📖 Recipe Card

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Related

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