How to Make Perfect Homemade Wedges – the Easy Way! {Video Tutorial Included}

Perfect homemade wedges are something that every household should enjoy. Should it be complicated? Absolutely not! This easy step by step picture recipe guarantees you fantastic homemade potato wedges with as little effort as possible. Great food shouldn’t have to be difficult to make! (I used this motto in my seriously bad boy bombay aloo recipe too!)

homemade wedges on a baking tray with fresh parsley scattered on top

Potatoes are just the BEST aren’t they?! Especially when you can make epic food like these homemade wedges, ultimate easy potato salad and CRAZY delicious pizza loaded potato skins! They’re just so versatile, cheap and generally pretty amazing. I LOVE them!

homemade wedges on a baking tray with fresh parsley scattered on top and a little pot of tomato sauce

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Back to the recipe at hand! There are literally thousands of recipes out there for homemade wedges. Me? I always believe that simple is best and less is more. After all, who wants to get stressed out making something as simple as potato wedges?! Not me, that’s for sure. (I stuck to that theory with my crispy roast potato recipe too.)

homemade wedges on a baking tray with fresh parsley scattered on top

There are a couple of really important steps that you shouldn’t avoid though, and this is the most important:

Why should I wash the potatoes?

Potatoes are starch heavy. Starch absorbs water which makes for floppy, sad homemade wedges. The simple fix? Once you’ve sliced them into wedges, give them a really good rinse in cold water. Keep on rinsing until the water runs clear (not cloudy). Dry them off with kitchen roll and you’re good to go! You’ve just washed off a lot of the surface starch which allows your potatoes to become crispy on the edges much easier.

homemade wedges on a baking tray with fresh parsley scattered on top and a little pot of tomato sauce

Homemade wedges: why size matters

The larger the surface area, the longer they will take to cook. The smaller the surface area, the quicker they will cook. This is a simple fact that is often overlooked when we’re in a rush but one that’s definitely worth bearing in mind before you start. 

For me, homemade wedges are a little more on the soft side than crispy – although, they do have to have a slight crisp to the edges. Bear in mind that the smaller the wedge, the faster/more easily they will become crispy on the edges. Whereas larger wedges will take a much longer time to cook through and become crisp. Make your choice before cutting and bear in mind the time you have available. Making them smaller is a great ‘cheat’ way of speeding up the cooking process if you’re short on time.

a homemade wedge in a little pot of tomato sauce

Helpful Tips for perfect homemade wedges

To make perfect homemade wedges, there are a few things that will help you on your way…

  • Make sure you cut all the wedges roughly the same size. This ensures they will cook evenly and you won’t get some underdone/some burnt.
  • Wash and dry the potatoes once they’ve been cut. As I said above – this will help no end!
  • Make sure you turn the wedges halfway through the cooking time to ensure they cook evenly.
  • If you get hot spots in your oven, you may wish to turn the tray round once during cooking to get that even bake.
  • The smaller the wedges the faster they will cook / the larger the wedges the longer they will take to cook.
  • Don’t overcrowd the pan! They’ll steam instead of bake, so won’t become crispy on the edges. Not what you want.

 

homemade wedges on a baking tray with fresh parsley scattered on top

Perfect Homemade Wedges Recipe

Here is what you will need to serve 3 as a side.

(For a printer friendly version, see the recipe card at the end of this post)

  • Approx 650g | 2 x Medium Potatoes
  • 2 tbsp Olive Oil
  • 1 tsp Dried Oregano
  • 1 tsp Garlic Powder
  • 1/2 tsp Sea Salt
  • Freshly Chopped Parsley, to serve (optional)

 

Essential Equipment

  • Large bowl
  • Large Baking Tray

 

Preheat your oven to 190°C/Fan 180°C.

First let’s prep those potatoes! (650g | x 2 medium.) Peel off the skin and cut them into wedges. Make sure you cut them all roughly the same size and bear in mind that the bigger you make them, the longer they will take to properly cook.

cut potato wedges on a green chopping board

Next, give them a good rinse in cold water to get rid of all that starch. Keep rinsing until the water runs clear and is not cloudy anymore.

cut potato wedges in a sink being rinsed with water

Now pat the wedges dry on some kitchen roll or a clean tea towel to get rid of any excess moisture.

cut potato wedges being dried on a sheet of kitchen roll

Pop your potato wedges into a large bowl and we’re ready for some flavour!

cut washed and dried potato wedges in a glass bowl

Time to add in the olive oil (2 tbsp), dried oregano (1 tsp), garlic powder (1 tsp), onion powder (1 tsp) and salt (1/2 tsp).

cut washed and dried potato wedges in a glass bowl with herbs and oil on top

Then give everything a really good mix until the ingredients are all evenly distributed.

cut washed and dried potato wedges in a glass bowl with herbs and oil mixed through

How to cook homemade wedges

Next we need to spread them out onto a baking tray. Make sure you space them out on a single layer and leave a little room between them. You can use two trays if needs be – just don’t overcrowd them.

prepared potato wedges on a baking tray

Cook for 20 minutes in the preheated oven. Tic toc tic toc…

part cooked homemade wedges on a baking tray

Now make sure you flip them all over to get that nice even colour. You’ll be amazed how nice and golden they are on the underside already! Once you’ve turned them all over, place back into the oven for another 10 mins until they’re beautifully golden and slightly crispy on the edges. You may need to adjust this time depending on how big or small you cut them, so be sure to keep an eye on them.

cooked homemade wedges on a baking tray

Congratulations – you now have some EPIC potato wedges that you made, from scratch, without any unnecessary fuss! Go forth and enjoy the fruits of your labour… If you want to get a little fancy, scatter them with chopped fresh parsley when you serve them.

homemade wedges on a baking tray with fresh parsley scattered on top and a little pot of tomato sauce

Have you made this recipe? I want to know!

Will these EPIC homemade wedges be making an appearance in your household? I’d love to know if they are! Send me your pics and comments on Facebook, Twitter & Instagram or email me at misskitchenmason@gmail.com.

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homemade wedges on a baking tray with fresh parsley scattered on top

homemade wedges on a baking tray with fresh parsley scattered on top

Perfect Homemade Wedges - The Easy Way!

Perfect Homemade Wedges - The Easy Way!

Yield: 3
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Make the most PERFECT homemade wedges without any unnecessary fuss! Soft and fluffy on the inside, crazy tasty on the outside and beautifully crisp edges. YUM!

Ingredients

  • Approx 650g | 2 x Medium Potatoes
  • 2 tbsp Olive Oil
  • 1 tsp Dried Oregano
  • 1 tsp Garlic Powder
  • 1/2 tsp Sea Salt
  • Freshly Chopped Parsley, to serve (optional)

Essential Equipment

  • Large bowl
  • Large Baking Tray

Instructions

  1. Preheat your oven to 190°C/Fan 180°C.
  2. Peel the potatoes and cut into evenly sized wedges.
  3. Wash the wedges in cold water until the water runs clear.
  4. Pat them dry on kitchen roll then place into a bowl.
  5. Add the olive oil, oregano, garlic powder and salt - mix really well.
  6. Space out in a single layer on a large baking tray. Don't overcrowd.
  7. Cook for 20 minutes.
  8. Turn the wedges over and cook for a further 10 mins until golden.
  9. Serve scattered with freshly chopped parsley (optional).

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving:Calories: 192 Total Fat: 9g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 0mg Sodium: 401mg Carbohydrates: 26g Fiber: 3g Sugar: 1g Protein: 3g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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2 thoughts on “How to Make Perfect Homemade Wedges – the Easy Way! {Video Tutorial Included}”

  1. I am drooling. They look fantastic!

    1. Miss KitchenMason says:

      Aww thanks so much Julie! 🙂 Emma x

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