Oven Baked Potato Wedges
Oven Baked Potato Wedges
Ingredients
- 1 kg Maris Piper potatoes
- as needed vegetable oil
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- as needed ground sea salt
Instructions
- 1
Peel the potatoes, then cut them into wedges. Soak the cut wedges in cold water for a couple of minutes, changing the water twice to rinse off the starch.
⏱️ 5 min
- 2
Place the drained potato wedges in a saucepan and cover them with cold, salted water. Bring the water to a simmer and cook for approximately 5 minutes. The potatoes should still be firm enough to be shaken without breaking.
⏱️ 7 min
- 3
Heat the oven to 220°C fan.
⏱️ 10 min•🌡️ 220
- 4
Drain the par-cooked potatoes in a colander. Give them a good shake to remove excess water and rough up the edges. Stir them with the metal prongs of a fork to fluff them up a little. Leave them in the colander until no more steam is coming off them.
⏱️ 5 min
- 5
Heat vegetable oil in a thin-based roasting tin (an enamel tin is recommended) until the oil just covers the bottom and all the wedges can touch the base. Heat the oil until it is spitting hot.
⏱️ 5 min
- 6
Stir the 2 teaspoons smoked paprika and 1 teaspoon dried oregano into the hot oil in the roasting tin.
⏱️ 1 min
- 7
Carefully tip the fluffed potato wedges into the hot, herby oil. Use a fish slice to turn them over, ensuring they are well coated in the seasoned oil.
⏱️ 1 min
- 8
Season the coated wedges generously with ground sea salt. Roast them in the preheated oven for 12 minutes.
⏱️ 12 min•🌡️ 220
- 9
Remove the wedges from the oven and turn them over again to ensure they get another coating of the oil. Return them to the oven for another 12 minutes.
⏱️ 12 min•🌡️ 220
- 10
Remove the wedges from the oven once more and turn them over. Return them to the oven for a final 5-7 minutes, or until they are crisp and cooked through.
⏱️ 7 min•🌡️ 220
Kitchen Tools
Nutrition Facts (per serving)
Oven Baked Potato Wedges
- 1 kg Maris Piper potatoes
- as needed vegetable oil
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- as needed ground sea salt
Instructions
- 1
Peel the potatoes, then cut them into wedges. Soak the cut wedges in cold water for a couple of minutes, changing the water twice to rinse off the starch.
⏱️ 5 min - 2
Place the drained potato wedges in a saucepan and cover them with cold, salted water. Bring the water to a simmer and cook for approximately 5 minutes. The potatoes should still be firm enough to be shaken without breaking.
⏱️ 7 min - 3
Heat the oven to 220°C fan.
⏱️ 10 min•🌡️ 220 - 4
Drain the par-cooked potatoes in a colander. Give them a good shake to remove excess water and rough up the edges. Stir them with the metal prongs of a fork to fluff them up a little. Leave them in the colander until no more steam is coming off them.
⏱️ 5 min - 5
Heat vegetable oil in a thin-based roasting tin (an enamel tin is recommended) until the oil just covers the bottom and all the wedges can touch the base. Heat the oil until it is spitting hot.
⏱️ 5 min - 6
Stir the 2 teaspoons smoked paprika and 1 teaspoon dried oregano into the hot oil in the roasting tin.
⏱️ 1 min - 7
Carefully tip the fluffed potato wedges into the hot, herby oil. Use a fish slice to turn them over, ensuring they are well coated in the seasoned oil.
⏱️ 1 min - 8
Season the coated wedges generously with ground sea salt. Roast them in the preheated oven for 12 minutes.
⏱️ 12 min•🌡️ 220 - 9
Remove the wedges from the oven and turn them over again to ensure they get another coating of the oil. Return them to the oven for another 12 minutes.
⏱️ 12 min•🌡️ 220 - 10
Remove the wedges from the oven once more and turn them over. Return them to the oven for a final 5-7 minutes, or until they are crisp and cooked through.
⏱️ 7 min•🌡️ 220