These British-style potato wedges are crisp at the edges, fluffy in the middle and seasoned with paprika, garlic and a little oil. They need no parboiling: a hot oven, plenty of space on the tray and evenly cut wedges do the work, making them an easy side for weeknight dinners or a relaxed weekend meal.
Ingredients
- 1 kg floury potatoes, such as Maris Piper or King Edward
- 2 tablespoons vegetable oil or rapeseed oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic granules
- ½ teaspoon fine salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon cornflour (cornstarch), optional, for a drier, crispier coating
Instructions
- Heat the oven. Set a fan oven to 220°C, or a conventional oven to 240°C (475°F/Gas Mark 9). Put a large, sturdy baking tray in the oven as it heats. A hot tray helps the wedges start cooking as soon as they go in.
- Prepare the potatoes. Scrub the potatoes under cold running water and dry them thoroughly. There is no need to peel them unless you prefer them without skins. Cut each potato lengthways in half, then cut each half into 3 or 4 wedges, depending on its size. Aim for pieces of similar thickness so they cook evenly; very large potatoes may need more wedges.
- Dry and season. If the cut surfaces look wet, pat the wedges dry with a clean tea towel or kitchen paper. Put them in a large bowl. Add the oil, paprika, garlic granules, salt and pepper, plus the cornflour if using. Toss until each wedge is lightly and evenly coated. Avoid adding extra oil: too much can make the surfaces greasy rather than crisp.
- Arrange on the tray. Carefully remove the hot tray from the oven. Spread the wedges over it in a single layer, placing them on a cut side and leaving a little space between pieces. Use two trays if needed; overcrowding traps steam and makes the potatoes soft. Take care not to touch the hot metal.
- Roast until crisp. Bake for 35–45 minutes, turning the wedges with a spatula after about 20 minutes. They are ready when browned and crisp outside and tender all the way through. Check a thick wedge with the tip of a small knife; it should slide in easily. Add 5–10 minutes if your wedges are especially thick or your oven is running cool.
- Finish and serve. Taste one and add a little more salt if needed. Serve hot, while the edges are at their crispest. If they finish before the rest of the meal, keep them uncovered in a low oven for a short time rather than covering the tray, which softens the crust.
Tips
- Choose floury potatoes. Maris Piper and King Edward are widely available in the UK and turn fluffy inside. Waxy potatoes can work, but they tend to be firmer and less fluffy.
- Keep the cut even. Consistent thickness matters more than getting every wedge exactly the same length. Thin pieces may brown too quickly while thick ones are still hard in the middle.
- Dry and space them out. Wet potatoes and a crowded tray produce steam. Dry the wedges well and use a second tray if they cannot sit in one uncrowded layer.
- Adjust seasoning after roasting. Paprika and garlic can darken in a hot oven, so avoid a heavy coating. Add delicate herbs or extra salt at the end if you like.
Serving Suggestions
Serve the wedges alongside burgers, grilled sausages, fish fingers, roast chicken or a veggie burger. They also make a satisfying snack with a dip: try tomato ketchup, mayonnaise, garlic mayo, sour cream or a simple yoghurt dip with lemon and chopped herbs. For a balanced plate, add a green salad, coleslaw or steamed vegetables. Put dips in separate bowls rather than pouring them over the wedges, so the crisp coating stays intact.
Variations
For a little heat, add ¼ teaspoon of chilli powder or cayenne to the seasoning. For an herby version, use 1 teaspoon of dried oregano or mixed herbs; fresh herbs are best scattered over the cooked wedges. Swap smoked paprika for sweet paprika if you want a milder flavour, or add ½ teaspoon of ground cumin for a warmer, savoury note. You can omit the garlic granules or cornflour without changing the method. Check seasoning blends and dips if cooking for someone with an allergy, as ingredients vary by brand.
Storage and Reheating
For best texture, serve the wedges freshly roasted. Cool leftovers promptly and refrigerate them in a covered container within 2 hours of cooking. Keep at 5°C or colder and eat within 2 days. Reheat only the portion you plan to eat, until steaming hot throughout. Spread the wedges on a baking tray and heat in a preheated oven at 200°C (180°C fan) for about 10–15 minutes, turning once; allow longer if they are thick or fridge-cold. An air fryer can also re-crisp them in a single layer at 190°C for roughly 5–8 minutes, checking and shaking the basket partway through. Microwave reheating is possible but tends to make the coating soft. Do not leave cooked potatoes at room temperature for extended periods, and do not reheat leftovers more than once.
Frequently Asked Questions
Do I need to boil potatoes before making wedges?
No. For this method, raw wedges roast directly in a hot oven. Cutting them evenly, drying them well and leaving space on the tray gives them time to become tender inside and browned outside without parboiling.
Should I peel the potatoes?
Peeling is optional. The skin adds flavour and helps the wedges hold their shape, so scrub the potatoes well if leaving it on. Peel them if you prefer a smoother finish or the skins are damaged.
Why are my potato wedges not crispy?
The most common causes are damp potatoes, too much oil, a tray that was not hot, or wedges packed too closely together. Dry them thoroughly, use only the measured oil, preheat the tray and roast in a single layer. Turning them once helps brown both sides.
Can I make the wedges in an air fryer?
Yes. Arrange seasoned wedges in a single layer in the basket, working in batches if needed. Cook at 200°C for about 20–25 minutes, shaking the basket once or twice, until browned and tender. Air fryer models vary, so check early and add time if necessary.
Can I prepare the potatoes ahead?
You can cut the potatoes shortly before cooking and keep them submerged in cold water in the fridge for up to 8 hours to limit browning. Drain and dry them very thoroughly before adding oil and seasoning; water left on the surface prevents crisping. For the best result, season just before roasting.
How can I tell when they are cooked?
Look for golden-brown edges and test a thick wedge with a small knife. It should pass through the centre without resistance. If the outside is already dark but the centre is still firm, lower the oven slightly and continue cooking until tender.