- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 1 kg
- 3 tbsp
- 1 tsp
- 1 tsp
- 1 tsp
- 1 tbsp
- ½ tsp
- 1 tbsp
- 1 tsp
Process
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Preheat the oven to 220°C (200°C fan) and place a large rimmed baking tray on the middle rack to heat for at least 10 minutes.
Scrub the potatoes and cut each into 8 even wedges, about 2 cm thick at the skin side. Leave the skin on for structure and crispness.
Bring a large pot of water to a rolling boil, add 1 tbsp fine salt, then add the potato wedges. Boil for 6–7 minutes, until a knife slides in with slight resistance but the wedges still hold their shape.
Drain the wedges in a colander and leave them to steam-dry for 5 minutes. Shake the colander gently a few times so the surfaces roughen and develop a starchy, fuzzy coating.
In a small bowl, mix 1 tbsp cornstarch, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder (if using) and 0.5 tsp black pepper.
Transfer the dried wedges to a large bowl, drizzle with 3 tbsp olive oil and toss until every wedge is evenly coated. Sprinkle the cornstarch-spice mixture over and toss again until no dry patches remain.
Carefully pull the hot baking tray from the oven, arrange the wedges in a single layer with a little space between them, and return to the oven. Bake for 20 minutes without touching them.
Flip each wedge with tongs and rotate the tray. Bake for another 15–20 minutes, until the edges are deep golden brown and the surfaces sound hollow when tapped.
Transfer to a serving platter, sprinkle with 1 tsp flaky sea salt (if using) and serve immediately while the crust is at its crispiest.
Kitchen notes
Kitchen notes
- The most common mistake is skipping the parboil: raw wedges go straight into the oven and dry out before the centre cooks. The 6–7 minute boil gelatinises the surface starch, which is what crisps into a shell.
- Do not crowd the tray. If the wedges touch, they steam instead of roast and turn pale and soft. Use two trays if your oven is small.
- Preheating the baking tray is the second key trick: the wedges hit hot metal and start crisping on contact instead of slowly warming up with the oven.
- The doneness marker is sound and colour, not time: a fully crisp wedge is deep golden with blistered edges and sounds hollow when tapped with a knife.
Substitutions
- olive oil→any neutral oil such as sunflower or rapeseed
- smoked paprika→sweet paprika plus a pinch of cayenne
- cornstarch→potato starch or rice flour
- garlic powder→1 tsp finely grated fresh garlic tossed with the oil
Storage & reheating
Cool leftovers completely, then store in an airtight container in the fridge for up to 3 days. To reheat, spread them in a single layer on a baking tray and bake at 220°C for 8–10 minutes, or air-fry at 200°C for 5–6 minutes; the microwave will make them soggy. For longer storage, freeze the baked wedges in a single layer, then bag them for up to 2 months and reheat from frozen at 220°C for 12–15 minutes.
FAQ
The questions we get asked most
Why did my potato wedges turn out soggy instead of crispy?
Sogginess almost always comes from skipping the parboil or overcrowding the tray. Boiling for 6–7 minutes roughens the surface and drives out excess moisture, and leaving space between the wedges lets steam escape instead of trapping it. Also make sure the oven and the tray are fully preheated to 220°C before the wedges go in.
Can I make these crispy potato wedges ahead of time?
Yes, you can parboil and season the wedges up to 24 hours ahead. Spread them on a tray, cover and refrigerate; bake straight from cold, adding 3–5 minutes to the total time. For a fully baked make-ahead version, cook them, cool completely, then re-crisp at 220°C for 8–10 minutes before serving.
How long do leftover potato wedges keep in the fridge?
Store them in an airtight container in the fridge for up to 3 days. They will lose their original crunch, so reheat on a baking tray at 220°C for 8–10 minutes rather than in a microwave. Discard them if they smell sour or show any mould.
Can I freeze baked potato wedges?
Yes. Freeze them in a single layer on a tray until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 220°C for 12–15 minutes, flipping once, until hot and crisp. Thawing first makes them mushy, so go straight from freezer to oven.
What kind of potatoes are best for crispy wedges?
High-starch, floury potatoes such as Russet, Maris Piper or King Edward give the fluffiest interior and crispiest shell. Waxy potatoes hold their shape but stay denser and brown less evenly. If you only have waxy potatoes, add 1 extra minute to the parboil and toss them a little more roughly to build up surface texture.
Why do my wedges stick to the baking tray?
A cold or ungreased tray is usually the culprit. Preheat the tray, line it with baking parchment, and make sure every wedge is coated in oil before it goes down. If a wedge still sticks, slide a thin spatula under it rather than pulling, or the crispy skin will tear off.
Can I use an air fryer instead of the oven for these wedges?
Yes. Parboil and season the wedges as written, then air-fry at 200°C for 15–18 minutes, shaking the basket every 5 minutes. Work in batches so the wedges sit in a single layer; overcrowding traps steam and gives you pale, soft results.
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