Potato wedges

Homemade potato wedges make a great alternative to chips. They’re easy to make and taste delicious.

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Homemade potato wedges in a baking tray.

You may have noticed that potato wedges have been cropping up quite a lot as “props” in my other food photographs… dipped in garlic mayonnaise or served with a delicious homemade beef burger.

I decided that I was being a little unfair to these poor potatoes, a bit of an “always the bridesmaid, never the bride” scenario. So I decided to fix the situation and make the potato wedges the star of this post.

There’s not a great deal to say about them. They’re extremely easy to make, simply cut up the potatoes, toss them in some olive, salt and bake.

Decent seasoning with salt is very important. Potatoes can be a little boring, the salt elevates them to something delicious.

How to cut potato wedges

I use baking potatoes to make my potato wedges as I like the size I get from them. From each baking potato I get 8 wedges. You can use smaller potatoes but you’ll get fewer wedges from each potato.

To cut a potato into wedges, slice the potato in half lengthways. Then cut each half in half again. Next angle the knife at 45 degrees and cut again.

Diagram showing three steps to cut potato wedges. 1) The the potato in half lengthways 2) Cut each piece in half again 3) Cat each piece in half again at a 45 degree angle.

Homemade potato wedges in a blue pot.

Homemade potato wedges in a baking tray.
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Potato wedges

Homemade potato wedges make a great alternative to chips. They’re easy to make and taste delicious.

Course Side Dish
Active Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 people
Calories 132 kcal

Ingredients

  • 700 g potatoes I use baking potatoes
  • Olive oil
  • Salt

Instructions

  1. Heat your oven to 220ºC/200ºC fan.
  2. Cut the potatoes into wedges.
  3. Place the wedges onto a baking tray and toss them in olive oil (I use about 2 tsp) and season with salt.
  4. Place in the oven and bake for 15 minutes.
  5. Remove from the oven and use a fish slice (or similar) to turn them.
  6. Return them to the oven and bake for a further 15 minutes.
  7. Serve.

Recipe Notes

Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.

Nutrition Facts
Potato wedges
Amount Per Serving
Calories 132 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 17mg 1%
Potassium 722mg 21%
Total Carbohydrates 21g 7%
Dietary Fiber 4g 16%
Protein 4g 8%
Vitamin C 24.2%
Calcium 5.3%
Iron 31.5%
* Percent Daily Values are based on a 2000 calorie diet.

Free From/Suitable For…

The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary and product recipes can change over time.

  • Suitable for Vegetarians and Vegans
  • Gluten-Free
  • Egg-Free
  • Dairy-Free
  • Tree Nut-Free
  • Peanut-Free
  • Sesame-Free
  • Soya-Free
  • Sulphur Dioxide & Sulphite-Free
  • Fish-Free
  • Crustacean-Free
  • Mollusc-Free
  • Celery-Free
  • Mustard-Free
  • Lupin-Free

Homemade potato wedges make a great alternative to chips. They’re easy to make and taste delicious.

 

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8 Comments:

  1. Hello Charlotte, I really enjoyed these potato wedges. I had a few spare potatoes left and fancied a bit of a treat so made these and added a bit of extra salt and they were just what I needed. Thanks

    • Thanks Miriam. I’m glad you enjoyed them. They also taste delicious sprinkled with a little cajun spice mix if you fancy trying something a little different.

  2. Nice image on how to cut the potatoes! Very cool, I like. 🙂
    I make them quite often adding a little pepper and cayenne pepper. Great recipe!

    • Charlotte Oates

      Thanks Howie. I love the kick of cayenne pepper but I’m not sure my boys would appreciate it so much! I’ll have to make a batch like that just for me

  3. Hey Charlotte, these potato wedges look amazing! I’ve been following your blog for a while and am really impressed with the recipes. I absolutely love your chicken chow mein recipe 😀

    • Thanks Ricky. I’m so glad you like the blog.

      Thanks for taking the time to leave a comment. I follow a lot of blogs but often don’t comment. Reading your comment reminds me how nice it is when someone who’s been reading for a while says “hi”. It reminds me that I should do it more for others too.

  4. I’ve suprisingly never made my own potato wedges before, but you have definitely inspired me too. These look VERY delicious!

    • Thanks Thalia. They are, and so simple to make. I keep mine pretty plain so that the boys like them, but you can really play around with herbs and spices too.

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