Seasoned Potato Wedges
A simple and delicious side dish the whole family will love! These crispy seasoned potato wedges are easy to make, packed with flavor, and perfect for busy weeknights or as a tasty snack.
Why Busy Parent Love This Recipe
- Quick & Easy Prep: With just a few simple ingredients and minimal hands-on time, these wedges come together effortlessly—perfect for busy weeknights!
- Kid-Approved Flavor: Crispy on the outside, fluffy on the inside, and packed with delicious seasoning, these wedges are a hit with little (and big!) eaters.
- Healthier Than Takeout: Baked instead of fried, these homemade wedges are a wholesome alternative to store-bought fries, with no unnecessary additives or excess oil.
Ingredients You Will Need
Ingredient Notes and Substitutes
- Potatoes: The key to perfectly crispy potato wedges is choosing a floury potato. In New Zealand, Agria potatoes are a great choice. Other floury varieties include Russet potatoes, Maris Piper, and King Edward. These types have a drier texture, which helps achieve that crispy exterior while keeping the inside soft and fluffy.
- Crispy Coating: The combination of olive oil and cornflour (cornstarch) is what gives these wedges their irresistible crunch. The oil helps with browning, while the cornflour creates a light, crispy coating.
- Spice Mix: I love using paprika, garlic powder, onion powder, and oregano for a warm, savory flavor. But feel free to get creative! I’ve used my Mexican spice mix or curry spice mix for a fun twist, and they always turn out delicious. Use whatever spices you love!
Oven Baked Seasoned Potato Wedges Step-By-Step
Below are illustrated step-by-step instructions to make my Seasoned Potato Wedge recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Preheat your oven to 200°C (400°F). Line two baking sheets with parchment paper – this makes cleanup easy!
Step two: Cut the potatoes lengthwise, then slice each half into 4 wedges. Try to keep them even so they cook at the same time
Step three: Pat the potato wedges dry with a clean tea towel or paper towel. This helps them crisp up nicely! Transfer them to a large mixing bowl, and drizzle over the olive oil.
Step four: Add the cornflour and all the spices (paprika, onion powder, garlic powder, oregano, and salt) to the bowl. Toss everything together with your hands, ensuring all the wedges are coated in the seasoning mix.
Step five: Lay the wedges flat-side down on your prepared baking sheets. Pop them in the oven for 35-40 minutes. Make sure to turn them halfway through for that perfect golden crunch!
Step six: When they’re golden and crispy, serve them hot!
These wedges make the perfect side dish or snack the whole family can enjoy together.
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Top Tips
Here is how you can make these Seasoned Potato Wedges perfectly every time!
- Flat Side Down for Crispiness: Take the time to arrange your wedges with a flat side down on the lined baking tray—this makes a big difference in getting that crispy, golden crust!
- Extra Crispy Wedges: After the first 20 minutes of baking, flip the wedges to crisp up the other side. If you’re short on time (or just not in the mood for flipping!), a good shake at the halfway mark will still help them cook evenly.
- Avoid Overcrowding: For the best results, spread the wedges out in a single layer with a little space between them. If they’re packed too closely, they’ll steam instead of crisp up.
- Go Easy on the Oil: Too much oil (more than the recipe calls for) can cause the seasoning to slide right off. Stick to the recommended amount for the perfect balance of crispiness and flavor.
- For Quicker Cook Time: These potato wedges cook well in an air fryer.
How To Make This Recipe Suitable For Baby Led Weaning
Skip the salt and then these seasoned potato wedges are fine to offer as a finger food to young children. Ensure the potatoes are well cooked, they should squash easily the you press them with your finger.
Seasoned Potato Wedges
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Ingredients
- 4 large potatoes (peeled) 1 kg/2 lbs
- 3 Tablespoons olive oil
- 1 teaspoon cornflour (corn starch)
- 2 teaspoons paprika
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon salt (1 teaspoon or to taste)
Instructions
- Preheat your oven to 200°C (400°F). Line two baking sheets with parchment paper – this makes cleanup easy!
- Slice the Potatoes:Cut the potatoes lengthwise, then slice each half into 4 wedges. Try to keep them even so they cook at the same time.
- Pat the potato wedges dry with a clean tea towel or paper towel. This helps them crisp up nicely! Transfer them to a large mixing bowl, and drizzle over the olive oil.
- Add the cornflour and all the spices (paprika, onion powder, garlic powder, oregano, and salt) to the bowl. Toss everything together with your hands, ensuring all the wedges are coated in the seasoning mix.
- Lay the wedges flat-side down on your prepared baking sheets. Pop them in the oven for 35-40 minutes. Make sure to turn them halfway through for that perfect golden crunch!
- When they’re golden and crispy, serve them hot! These wedges make the perfect side dish or snack the whole family can enjoy together.
Video
Notes
- Flat Side Down for Crispiness: Take the time to arrange your wedges with a flat side down on the lined baking tray—this makes a big difference in getting that crispy, golden crust!
- Extra Crispy Wedges: After the first 20 minutes of baking, flip the wedges to crisp up the other side. If you’re short on time (or just not in the mood for flipping!), a good shake at the halfway mark will still help them cook evenly.
- Avoid Overcrowding: For the best results, spread the wedges out in a single layer with a little space between them. If they’re packed too closely, they’ll steam instead of crisp up.
- Go Easy on the Oil: Too much oil (more than the recipe calls for) can cause the seasoning to slide right off. Stick to the recommended amount for the perfect balance of crispiness and flavor.
- For Quicker Cook Time: These potato wedges cook well in an air fryer.
- Potatoes: The key to perfectly crispy potato wedges is choosing a floury potato. In New Zealand, Agria potatoes are a great choice. Other floury varieties include Russet potatoes, Maris Piper, and King Edward. These types have a drier texture, which helps achieve that crispy exterior while keeping the inside soft and fluffy.
- Crispy Coating: The combination of olive oil and cornflour (cornstarch) is what gives these wedges their irresistible crunch. The oil helps with browning, while the cornflour creates a light, crispy coating.
- Spice Mix: I love using paprika, garlic powder, onion powder, and oregano for a warm, savory flavor. But feel free to get creative! I’ve used my Mexican spice mix or curry spice mix for a fun twist, and they always turn out delicious. Use whatever spices you love!
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.