These oven-baked potato wedges deliver the golden crunch I crave without deep-frying. Fluffy inside, crisp and craggy at the edges, and absolutely perfect for dipping.
Nicky’s Notes
Chips or potato wedges — which would you pick?
I’m a fan of a good chip, but when these potato wedges are on the menu, I always choose them. They pair brilliantly with burgers or BBQ chicken, or simply with a bowl of dipping sauce or coleslaw.
Why these wedges stand out:
- They’re genuinely crispy without frying — a light cornflour coating helps build a crunchy exterior.
- Well seasoned: salt and pepper plus a simple spice mix that gives great flavour and an attractive golden colour.
- Easy to make and versatile — they work with many meals and are loved even by fussy eaters.
Table of Contents
- Nicky’s Notes
- 📋 Ingredients for baked potato wedges
- Abbreviated Recipe
- Recipe Tips
- 🍽️ What to serve them with
- Make ahead and Leftovers Guide
- Crispy Potato Wedges Recipe
- 🍲 More fantastic potato recipes
📋 Ingredients for baked potato wedges
Full recipe quantities and steps are in the recipe card below.
Best potato varieties for wedges
I use Maris Piper — a floury potato that gives a light, fluffy interior. King Edward, Rooster or Russet are also excellent choices for the same reason.
Abbreviated Recipe
Par-boil peeled, cut wedges until just tender. Drain and shake to roughen the edges, toss with cornflour, oil and seasonings. Spread on a baking tray and bake 25–30 minutes until golden and crisp.
Recipe Tips
- Drain the potatoes thoroughly after parboiling. If they’re too wet the coating won’t stick.
- Don’t overcrowd the tray — arrange wedges in a single layer without overlapping so they crisp up evenly.
Wedges and dip — a classic match.
🍽️ What to serve them with
Potato wedges are a flexible side — here are a few favourites to pair them with.
Dinner
Buffalo Chicken Burger
British Classic Recipes
Hunters Chicken
Beef
Easy Smash Burger Recipe
Sides
Creamy Coleslaw Recipe
Make ahead and Leftovers Guide
- Wedges are at their best served fresh, but leftovers keep well. Cool them, cover and refrigerate. Reheat in an air fryer or on a baking tray in a hot oven (200°C/400°F) until piping hot.
- To make ahead: Prepare the wedges through par-boiling and place them on the tray, then bake for just 15 minutes. Cool, cover and refrigerate for up to a day. The partial bake seals the outside and prevents greying. Finish in the oven or air fryer at 200°C/400°F for 15–20 minutes until golden and crisp. Lightly spray or brush with oil for extra crunch.
- To freeze: Use the same partial-bake method as above, then flash-freeze the cooled wedges on a tray for about an hour before transferring to a freezer bag (this prevents them sticking together). Reheat from frozen in the oven or air fryer at 200°C/400°F for 18–20 minutes until crisp. A little oil spray before reheating helps crispness.
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Crispy Potato Wedges
Ingredients
- 700g (1.5 lbs) floury potatoes (Maris Piper, Rooster or Russet)
- 1 tbsp cornflour (cornstarch)
- 3 tbsp neutral oil (plus extra to brush the tray)
- ¾ tsp salt
- ½ tsp black pepper
- 1½ tsp paprika
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
Instructions
- Preheat the oven to 200°C/400°F (fan).
- Brush a large non-stick metal baking tray with oil. If your tray isn’t non-stick, line it with non-stick foil to prevent sticking.
- Peel the potatoes if you prefer, then cut each into 6–8 wedges, depending on size.
- Rinse the wedges and place them in a pan. Cover with cold water, bring to the boil, then simmer for 7–8 minutes until just tender — you should be able to insert a knife without them falling apart.
- Drain in a colander and give the pan a gentle shake to roughen the edges of the wedges.
- Transfer the potatoes to a large bowl. Sprinkle over the cornflour and toss to coat.
- Drizzle over the oil. Mix the salt, pepper, paprika, garlic powder and cayenne together, then sprinkle over the potatoes. Toss, then arrange the wedges on the prepared baking sheet in a single layer without overlapping.
- Bake for 25–30 minutes until the wedges are golden brown and crisp. There’s no need to turn them during cooking.
- Transfer to a serving dish and serve with your favourite dip.
What’s the sauce?
- My burger sauce works great here — add finely chopped gherkins, a pinch of cayenne and a little dried dill for extra zip.
Notes
Tip — stop the wedges sticking: Use a non-stick tray or line the tray with non-stick foil. Potato starch makes them prone to sticking.
Par-boiling: Par-boiling softens and roughens the outside, creating the craggy, crispy coating and a fluffy interior. You can skip this step if short on time — they’ll still cook through in the oven but won’t be quite as craggy.
Peeling: Peeling is optional. Unpeeled wedges look more rustic, but peeling gives a uniform appearance.
Nutritional information is per serving (not including dip). This recipe serves 4.
Nutrition
Nutrition information is approximate and should be used as a guide.
🍲 More fantastic potato recipes
Sides
Homemade Oven Chips
Sides
Homemade Air Fryer Chips
Roast Dinner
The Best Crispy Roast Potatoes
Sides
Crispy Smashed Potatoes
Sides
Sautéed Potatoes with Garlic
Vegetarian
Crispy Cheesy Potato Cakes
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