Seasoned Potato Wedges
Delicious crispy seasoned potato wedges, be warned they are very moreish.
Servings: 6 servings
Calories: 261kcal
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!
Nutrition
Serving: 1serve | Calories: 261kcal | Carbohydrates: 46g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 401mg | Potassium: 1040mg | Fiber: 3g | Sugar: 2g | Vitamin A: 60IU | Vitamin C: 16mg | Calcium: 39mg | Iron: 2mg