Crispy baked potato wedges are a comfort food favourite that bring together everything we love about potatoes. They are crisp, golden and satisfying, with a fluffy centre and a burst of herby flavour in every bite. Whether served with a dip, packed into a lunchbox or laid out on a party tray, these wedges are always a hit.
What sets baked wedges apart is the balance between taste and ease. You do not need to deep fry or stand over the stove.
With just a tray, an oven and a handful of pantry staples, you can prepare a batch that is just as good as the fried version. These wedges are also healthier since they use much less oil and can be easily customised with herbs, cheese, garlic or even spice blends.
The beauty of this recipe lies in its versatility. You can make these wedges with skin on or off, go classic with salt and pepper or dress them up with paprika, garlic or parmesan. They work beautifully as a side to burgers or sandwiches, and they are equally satisfying on their own with ketchup, mayo or mint chutney.
Step 1: Cut the potatoes into thick wedges
Choose three to four large potatoes, preferably starchy ones like russet or the Indian variety used for frying. Wash them well and scrub the skin if you plan to keep it on. Cut each potato lengthwise in half, then into quarters or sixths depending on the size. Try to keep the wedges uniform in size so they cook evenly. Soak the wedges in water for twenty to thirty minutes to remove excess starch. This helps them crisp up better in the oven.
Step 2: Dry and season the wedges
After soaking, drain the potatoes and pat them completely dry using a clean towel or tissue. This step is important for achieving crispness. Place the dry wedges in a large mixing bowl. Add two tablespoons of oil, one teaspoon of salt, half a teaspoon of black pepper, one teaspoon of paprika or red chilli powder, and one teaspoon of garlic powder or minced garlic. You can also add mixed herbs like oregano or rosemary. Toss everything well so the potatoes are coated evenly.
Step 3: Arrange on a baking tray
Preheat your oven to 220 degrees Celsius. Line a baking tray with parchment paper or lightly grease it with oil. Arrange the seasoned wedges in a single layer on the tray, cut side down. Make sure they are not touching or overlapping. This helps them roast properly and develop that crispy edge. If needed, use two trays instead of crowding one.
Step 4: Bake until golden and crisp
Place the tray in the preheated oven and bake the wedges for twenty five to thirty minutes. Flip them once halfway through baking to ensure even browning on both sides. Keep an eye on them after twenty minutes, as the baking time can vary slightly depending on the thickness of the wedges and your oven. The wedges are ready when they are golden brown and crisp on the outside and soft when pierced with a fork.
Step 5: Garnish and serve hot
Once baked, remove the tray from the oven and let the wedges rest for a minute or two. Sprinkle a pinch of salt or chaat masala over the top for extra flavour. Garnish with freshly chopped coriander or parsley if desired. Serve the wedges hot with your favourite dip such as ketchup, mayonnaise, garlic dip or spicy chutney. You can also add a dusting of grated cheese or lemon juice for a fun twist.
Crispy baked potato wedges are one of those go to recipes that never fail to please. They are quick, easy and endlessly adaptable. With just a few ingredients and a little oven time, you can create a delicious snack or side that feels both indulgent and wholesome. Whether for game night, lunch boxes or just a craving, these wedges are the kind of food that brings comfort and crunch in every bite.
