Crunchy Seasoned Oven Baked Potato Wedges
RecipeTin Eats
RecipeTin Eats
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  • 10 min
  • 40 min
  • 50 min
  • 4-6 Ingredients 2 lb
  • / 1 kg potatoes, peeled (4 large ones) (Note 1) 3 tbsp olive oil Seasoning 1½ tsp paprika 1 tsp garlic powder ½ tsp onion powder (or sub with more onion powder) 1½ tsp salt ½ tsp pepper To serve (optional - but highly recommended for optimal experience!) Sour cream Sweet chili sauce Instructions Place a large baking tray in the oven and preheat the oven to 200C/390F. Cut the potatoes in half lengthwise, then cut each half into 4 "wedges" (so you get 8 pieces from each potato). Place potatoes in a large bowl and toss with olive oil. In a separate bowl, combine the Seasoning ingredients. Take the heated tray out of the oven. Tumble the potatoes onto the tray and crowd them together in a single layer. Sprinkle over half the Seasoning. Use an egg flip to toss, crowd them together again, then sprinkle over the remaining Seasoning. Spread the wedges out on the tray and bake for 35 to 45 minutes, turning once, or until dark golden brown and crispy. Serve hot with sour cream and sweet chili sauce, if desired. Notes 1. To make crunchy wedges, you need to make sure you use the right potato. It has to be a potato with a high starch content so it will bake with a fluffy inside and will soak up the oil to form a crusty exterior.Australia - the common dirt brushed potatoes are the best. These are a great all rounder. DO NOT use desiree (the red ones) - these are waxy, suitable for potato salad.US - russet is ideal. Yukon Gold is not suitable.UK - Maris Piper is a good all rounder which is suitable and readily available in all the supermarkets.2. I found these freeze quite well! I let them cool, then froze them. Then I defrosted them, sprayed with oil and baked them at 200C/390F for around 12 minutes, just to heat through and crisp up again. 3.3.3070



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