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Potato wedges recipe

Potato wedges recipe

Summer is finally here, which means it is barbeque season! These easy wedges have tons of flavour and are great for any table as an alternative to unhealthy oven chips or boring boiled potatoes. If you are like me and love ordering pizza, these are similar to wedges that pizza places like Domino's and Papa Johns serve, except they are healthier because they do not contain saturated fats and baking in olive oil is healthier than deep frying.

These wedges need very few ingredients and minimal preparation – all you have to do is prepare your potatoes, parboil, season, then bake them! As always, adjust quantities depending on how many people you will be serving and adjust seasoning to taste. This recipe serves four people.



Four baking potatoes or eight medium sized potatoes or sixteen salad potatoes.

One tablespoon olive oil

One teaspoon salt

One teaspoon seasoning mix, such as Schwartz Season-All, or your own favourite blend (if you want to make your own seasoning mix paprika and garlic powder work well, as does chili powder).



1. Preheat oven to 200°C/390°F/Gas Mark 6

2. Wash potatoes under a cold tap to remove dirt. There is no need to peel them.

3. Carefully cut potatoes into wedge shapes with a sharp knife.

4. Place wedges in a saucepan of cold water, bring to the boil and parboil them. This means you must boil the potatoes until they are softened but not fully cooked, in order to speed up cooking time in the oven. Test by poking with a sharp knife. Parboiling should take about 20 minutes, depending on the size of your wedges.

5. Drain wedges in the sink and place in a large mixing bowl.

6. Add the olive oil and stir carefully until all the wedges are coated. This will give the outside a crisp texture. Add salt and seasoning and stir again. Stirring too roughly will cause the wedges to break apart, but don’t worry if they crumble a little at the edges – this will make them crispier, like roast potatoes.

7. Spread on a baking tray or two lined with foil and arrange so that there is only one layer of wedges. Place in your preheated oven. After 15 minutes turn the wedges over with a spatula so both sides are evenly cooked. Bake for another 15 minutes or until golden on the outside and fluffy on the inside.

8. Remove from the oven and cool for five minutes before serving.


My favourite meal with which to serve these is griddled chicken breast either cooked in a barbeque marinade or with the same Season-All spice mix. Don’t forget to dip your wedges in mayonnaise or ketchup, or create your own dip with sweet chili sauce, tomato puree and coriander.

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