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 and slow cooker jacket potato recipes too!)
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! The sweet potato wedges version is also particularly epic.
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.)
There are a couple of really important steps that you shouldn’t avoid though, and this is the most important:
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.
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.
To make perfect homemade wedges, there are a few things that will help you on your way…
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)
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.
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.
Now pat the wedges dry on some kitchen roll or a clean tea towel to get rid of any excess moisture.
Pop your potato wedges into a large bowl and we’re ready for some flavour!
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).
Then give everything a really good mix until the ingredients are all evenly distributed.
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.
Cook for 20 minutes in the preheated oven. Tic toc tic toc…
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.
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.
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 firstname.lastname@example.org.
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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.
As featured on Julia’s Simply Southern Meal Plan Monday #188