These crispy potato wedges are oven-baked to golden perfection with a fluffy centre and crunchy edges. Seasoned with garlic and herbs, they’re a delicious, budget-friendly side for burgers, grilled meats, wraps, or veggie dinners. No deep frying needed just simple ingredients, the right technique, and incredible flavour every time.
Crispy Potato Wedges - Oven-Baked, Golden & Fluffy Inside
Crispy Potato Wedges – Oven-Baked, Golden & Fluffy Inside
Rated 5.0 stars by 1 users
Category
Sides
Cuisine
Australian
Author:
Ashley’s Place
Servings
4
Prep Time
8 minutes
Cook Time
1 hour 10 minutes
I found this recipe through Curtis Stone and the Coles Magazine in Australia and as I was reading it realised that this is how I make my crispy baked potatoes so I had to try it on the wedges. It is absolutely delicious and you can customise the herbs you use to make it your own.
Ingredients
-
5-6 Potatoes Peeled and Chopped
-
2-3 Garlic Cloves Fresh or 1 Tsp of Garlic powder *Note 1
-
1 Tsp Garlic Onion Powder
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1 Tsp Rosemary
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2-3 Tbs Olive Oil *Note 2
Directions
🥔 Peel and chop your potatoes into wedges, I chopped mine in half lengthways and then into quarters lengthways again to get that traditional shape
🥔 Preheat your oven to 220°C
🥔 In a large pot add potatoes to your pot with cold water make sure the water is covering your potatoes. Bring the pot to boil on the stovetop and turn it down to a simmer once boiling. Simmer away for about eight minutes but check them after about five minutes as you don’t want to over cook them at this stage and it would depend on your wedge size. Boil to just tender through* Note
🥔 Once the potatoes have boiled, strain and coat them in oil and your favorite herbs and give them a good mix around to coat them
🥔 Make sure they spread out and don’t overlap each other & pop into the oven to bake away for about 55 minutes or until golden brown and cooked through
🥔 Once baked take them out of the oven covering with a good dash of salt and pepper and serve them right away while hot
Recipe Note
FAQs and Notes:
- You can choose any herbs you like for this dish and you can switch them up to get different flavours when you make them at different times.
- About 2-3 Tbsp of oil but really you just want to coat them in oil and make sure they are covered.