Potatoes were a staple food growing up in Britain. Loads of us in the UK actually grew up on chips! Usually with baked beans and sausages. I don’t mean potato chips (USA) but deep fried chips – potato wedges – cooked to perfection in a deep fat fryer.
So that’s not what we are doing in this recipe today haha. We are going for the ultimate, super healthy baked potato wedges with minimal oil involved.
Sounds good?
I promise you, they are amazing!
So when I grew up and got super healthy, I still had an incredible love for potatoes. I developed a way of making a potato wedge recipe that not only satisfies my urge for thick cut British chips, but it also gives me and my loved ones a feel good comfort food fix.
There are a few important things you need to know if you want to bake a perfect batch of potato wedges every time!
Firstly, I’ll share my top tips and then the full written recipe below. Please also check out my super quick video guide for a visual on how to make them.
Tips for making the best baked potato wedges
- Cut your wedges evenly.
- Coat your potatoes throughly with the seasoning.
- Spread your wedges evenly on the baking tray.
- Line your baking tray with parchment paper.
- Make sure your oven is really hot.
Cut your potato wedges evenly
Make sure you chop all your wedges fairly evenly to make sure that they bake all the way through at the same time.
Coat your potato wedges thoroughly with the seasoning
It helps to spend a moment with your hands to make sure your potatoes are evenly covered with the salt, pepper, and other warming spices. Only the lightest drizzle of oil is required to help with this coating.
Spread your wedges evenly on the baking tray
I can’t overstate how crucial it is to make sure your potato wedges are evenly spread on the tray. The air needs to be able to flow around each potato wedge in order to help it bake and crisp uniformly.
If your wedges are piled up over each other you’ll find some parts crisp and other parts look more boiled. This is not the effect you want.
Line your baking tray with parchment paper
This is not cruicial but it helps. Baking paper or parchment paper stops any potato wedges sticking to the baking tray. This helps especially as tyou are not going to move them once in the oven.
You need a very hot oven for the best wedges
To get crispy potatoes, you need a hot oven. This ensures that they will bake all the way through while crisping on the outside.
Preheat your oven. I usually go for around 200C or 425F for baking perfect potato wedges.
Best potato wedges recipe
An easy, delicious, crispy potato wedge recipe, with some helpful tips for making them the best every time.
Ingredients
- 2 large potatoes
- 2 teaspoons olive oil
- ½ teaspoon sea salt
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika
- Twist of black pepper
Instructions
- Please see my quick video for a visual guide.
- Slice your potato in half lengthways.
- Cut each half into three even wedges. This involves two cuts (see video)
- Toss your potato wedges in the seasoning and oil with your hand. Making sure that all potatoes are evenly coated.
- Line a baking tray with parchment paper.
- Evenly place each potato on the parchment paper with fattest side down, and pointy side facing up (see video). Leaving space between each potato, rather than piling them up is important for air flow and even crisping.
- Put in a preheated oven around 200C (425F).
- Bake for about 45 minutes, until they are nice and tanned all over.
- Serve with my easy posh ketchup and salad.
- Let me know if you make these and what you serve them with.
Serve with my posh tomato ketchup…
Pin potato wedges on pinterest for later…
[/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]
Leave A Comment