Perfect with some crispy fish or a homemade burger.
If you’re cooking for more than 4 people, use two baking sheets and swap them around halfway through cooking. Crowding the trays will result in less-than-crispy wedges.
4 fist-sized potatoes
Preheat the oven to 210C / 425F.
Peel the potatoes and cut into quarters lengthwise. Create wedges by slicing each quarter lengthways at a 45 degree angle to create the wedge shape. Each potato should give you 8 wedges.
Transfer the wedges to a pot and cover with cold water. Season the water generously with salt and bring to a boil. Once boiling, cook the potatoes for about five minutes or until a fork can be just inserted into the potato, but it’s not quite soft.
Drain, and leave the potatoes to steam in the colander until they are no longer steaming. (Skipping this step will prevent your wedges from getting crisp. You’ve been warned.)
Drizzle 3 – 4 tbsp of olive oil onto a baking sheet and place in the preheated oven for a couple minutes. Remove the baking sheet and carefully tip the potato wedges onto the hot oil. Toss, and season generously with salt.
Bake the wedges for 40 – 50 minutes, turning 3 times throughout. Serve immediately.
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