Potato wedges

Ingredients

• 700 gpotatoes (baking potatoes work well)
• About 10 ml (2 tsp)olive oil
• To tastesalt

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C, or 200°C for a fan oven.

2. 2

   Cut the potatoes

   Cut the potatoes into wedges.

3. 3

   Season the wedges

   Put the wedges on a baking tray, toss with olive oil and season with salt.

4. 4

   Bake the first side

   Bake for 15 minutes.

5. 5

   Turn the wedges

   Take the tray out of the oven and turn the wedges with a fish slice or similar utensil.

6. 6

   Bake again

   Return the tray to the oven and bake for a further 15 minutes.

7. 7

   Serve

   Serve the wedges.

What are potato wedges?

Potato wedges are thick-cut pieces of potato roasted until golden outside and tender within. They are a familiar homemade alternative to chips, made here with a simple coating of olive oil and salt.

Baking potatoes are a useful choice because their fluffy centres suit roasting. Cutting them into wedges gives them broad sides that can brown on the tray.

Nutrition and macros by portion

The nutrition label shows one serving as written: 132 calories, 4g protein, 21g carbs, 3g fat.

The potatoes provide most of the carbohydrates, while the olive oil contributes most of the fat; the potatoes also provide a little protein. Pair a portion with a protein-rich main and vegetables or salad to round out the plate.

Choosing and cutting the potatoes

Baking potatoes: Their floury texture becomes soft and fluffy as the wedges cook. Use potatoes of a similar size so the pieces bake at roughly the same rate.

Even wedges: Cut each potato into pieces of similar thickness. Very thin wedges may cook faster, while much thicker ones can need longer in the oven.

Getting the tray ready

Oil coating: Toss the wedges so the olive oil reaches their surfaces; the recipe uses about 10 ml. A light, even coating helps them roast without leaving puddles on the tray.

Room to brown: Spread the wedges across the baking tray rather than piling them up. If they are crowded, they are more likely to soften than brown.

Turning and checking for doneness

First bake: Roast at 220°C, or 200°C in a fan oven, for 15 minutes before turning. The wedges should be starting to colour where they touch the tray.

Second bake: Turn them with a fish slice or similar utensil, then roast for another 15 minutes. They are ready when browned outside and tender when pierced with a knife.

What to serve with them

As a side: Serve the wedges alongside a main dish with vegetables or salad for a more complete plate. Their mild, savoury flavour works with many meals.

For dipping: Put out a dip or sauce at the table if you like. Serve the wedges soon after baking for the best contrast between their browned exterior and soft centre.

Recipe notes & tips

• Cut the potatoes into similar-sized wedges so they cook at a similar pace.
• Coat the wedges evenly with the oil before seasoning.
• Arrange the wedges in a single layer on the baking tray.
• Turn the wedges after the first 15 minutes so another side can brown.
• Check tenderness with a knife at the end of the second bake.

Variations

• Add black pepper: Season the wedges with pepper along with the salt.
• Use dried herbs: Toss a small amount of your preferred dried herbs with the oil.
• Add paprika: Dust the wedges with paprika before baking for a warmer savoury flavour.
• Serve with a dip: Offer a favourite dip alongside the hot wedges.
• Try different potatoes: Use another potato variety, keeping the wedges a similar size.

Common mistakes to avoid

• Uneven cuts: Make the wedges similar in thickness so smaller pieces do not cook much faster.
• Crowded tray: Spread the wedges out in one layer to help them brown.
• Too much oil: Use about 10 ml and toss well rather than leaving oil pooled on the tray.
• Skipping the turn: Turn the wedges after 15 minutes to expose another side to the tray.
• Removing them too soon: Check that the centres are tender before serving.

How to store

Refrigerate leftover wedges in a covered container for up to 3 days. Reheat in an oven until hot; they may be softer than when freshly baked.

Frequently asked questions