Potato wedges

Potato Wedges

Wedges are a lot like chips. Only better: more potato, less oil.

Use large-ish potatoes. You don’t have to clean, scrub or peel them unless they’re organic or particularly mucky. Just remove any iffy bits (cuts, or brown spongy bits) and you’re good to go.

Serve with salad and salsa, or blue-cheese dressing, or goats cheese dip, or on the side of something else, veggie sausages, for example, or pile in a bowl, sprinkle with salt and pepper and share with friends. Yes, they’ll go quickly, but everyone will be very impressed. (If you have two baking sheets, double the recipe, swapping the sheets around a few times.)

Serves: 2 (as a main) – 4 (as a side). Prep: 10 minutes. Cooking time:  30-50 minutes.
Stores: A day in the fridge. They are best made and eaten.


  • Chopping board
  • Knife
  • Baking sheet
  • Greaseproof paper (optional – it saves on washing up)
  • Tablespoon or tablespoon measure
  • Brush
  • Spatula (or fork)


  • 5-6 large potatoes (~800 grams)
  • 1 tablespoon vegetable oil


  1. Pre-heat the oven to 180C.
  2. Remove any ugly or green bits from the potatoes.
  3. Cut each potato in half, then each half into three wedges.
  4. Cover the baking sheet with greaseproof paper (if using).
  5. Pour half a tablespoon of oil onto the baking sheet (greaseproof paper) and brush out into a thin layer.
  6. Place the potato wedges onto the baking sheet in a single layer.
  7. Brush the potatoes with the remaining oil. You only need a very thin layer, and it doesn’t matter if not all potatoes are covered equally.
  8. Put the potatoes in the oven and leave for 20 minutes.
  9. Check the potatoes and turn them over using the spatula or fork.
  10. Leave for another 20-30 minutes, depending on how dark you want them. I like mine with dark brown edges and golden bubbles on the sliced side.


  • Rosemary is for remembrance: Sprinkle with salt and fresh rosemary before serving. V. sophisticated.
  • Go Italian-ish: Sprinkle with grated Italian hard cheese a couple of minutes before taking the wedges out of the oven.
  • Don’t do wedges: Cut the potatoes into thin disks. They cook quicker and you can call them game chips.
  • Sweet: Swap white potatoes for sweet orange ones. They take a little longer to cook, but are worth it. Serve with hummus or tzatziki dip.

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