Now, we all love potato wedges and the truth is there’s nothing wrong with a very basic version, for example, chopping potatoes into wedges, covering them with oil, salt, pepper, and stick them in a hot oven. There you have it… a potato wedge! Or you could use a couple of simple cooking secrets to make them the best potato wedges you have ever tasted. I’m not talking about the added flavor and spice but more about the cooking techniques involved. Follow along to find out how I make these delicious, spicy oven baked potato wedges.
Check out the recipe video below!
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Recommended Potato Varieties for Potato Wedges, Chips and Fries.
I recommend the below potato varieties due to their soft fluffy texture once cooked. They really are perfect for that super crispy exterior with a beautifully soft fluffy centre!
- King Edward
- Maris Piper
To learn about other potato varieties and their uses check this out here.
1kg x Potatoes
1 litre x Water
15g x Salt
10g x Glucose Syrup (or 2.5g x Granulated Sugar)
2.5g x Bicarbonate of Soda
15g x Cornflour
1.5 tsp x Paprika
1 x tsp x Garlic Powder
1.5 tsp x Dried Mixed Herbs
1/2 tsp x Dried Chilli Flakes
30ml x Sunflower Oil
1 tsp x Sea Salt
1/4 tsp x Black Pepper
- Begin by adding the water, 15g x salt, Glucose Syrup (sugar if using), and Bicarbonate of Soda into a saucepan. Place over low heat until the Glucose Syrup and salt has dissolved.
- Meanwhile, cut the potatoes into wedges. I do this by cutting the potato in half lengthways and then each half into quarters, of course, this depends on the size of potato you’re using so adjust for your own needs.
- Place the wedged potato into the saucepan of cooking solution. Bring to the boil and turn the heat down immediately allowing them to cook gently for around 20 minutes until the potatoes are tender. I like to cook them until they are almost falling apart, but if you prefer them to hold that classic potato wedge shape, take them out sooner.
- Remove potatoes from the water and place them onto a baking sheet lined with kitchen paper to absorb any excess water. Leave them to cool for a minimum of 10 minutes. This will allow the steam to evaporate leaving a dry surface for the oil and spices to stick to and resulting in a crispier potato wedge.
- To make the spice mix place the cornflour, paprika, garlic powder, dried herbs, dried chilli flakes, salt and pepper into a bowl and mix together.
- Once the potato wedges are cool, transfer them onto the baking tray you intend on cooking with. Drizzle them with sunflower oil and gently mix to make sure they are completely covered. Now, cover with the spice mix and toss together to evenly coat them.
- Bake in a preheated oven at 200°C-390°F for 35-45 minutes until crisp.
Thanks for reading!
I hope you enjoyed my Spicy Oven Baked Potato Wedges Recipe. You can check out more of my recipes here.