Oven-Baked Potato Wedges
Oven-Baked Potato Wedges
Ingredients
For the Crispy Wedges
- 2 1/4 pounds russet potatoes, peeled and cut into 1/2-inch thick wedges
- 1/4 cup vegetable oil, plus more as needed for coating
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 tablespoon sea salt, plus more to taste
Instructions
- 1
Place the peeled and cut potato wedges in a large bowl of cold water for 2 minutes to begin rinsing off starch. Drain the water, refill with fresh cold water, and soak for another 2 minutes. Drain well.
⏱️ 5 min
- 2
Transfer the drained wedges to a large saucepan. Cover them with cold water and add 1 tablespoon of sea salt. Bring the water to a simmer over medium-high heat and cook for 5 minutes. The wedges should be slightly tender but still firm enough to hold their shape.
⏱️ 10 min
- 3
Drain the par-boiled wedges thoroughly in a colander. Gently shake the colander to rough up the edges of the potatoes, then use a fork to further fluff them. Let them sit in the colander for 5-10 minutes to allow steam to escape and dry them out completely.
⏱️ 10 min
- 4
Preheat your oven to 425°F. Pour 1/4 cup of vegetable oil into a large, thin-based roasting tin (approximately 9x13 inches). Place the tin in the preheated oven for 5-7 minutes, until the oil is shimmering and very hot.
⏱️ 7 min•🌡️ 425
- 5
Carefully remove the hot roasting tin from the oven. Stir the smoked paprika and dried oregano into the hot oil.
⏱️ 1 min
- 6
Add the dried potato wedges to the roasting tin. Using a fish slice or spatula, gently toss the wedges to ensure they are fully coated in the seasoned oil. Season generously with additional sea salt to taste.
⏱️ 2 min
- 7
Return the tin to the oven and roast for 12 minutes. Remove the tin and carefully turn the wedges over with a fish slice to ensure even browning.
⏱️ 12 min•🌡️ 425
- 8
Return to the oven and roast for another 12 minutes. Remove the tin and turn the wedges again.
⏱️ 12 min•🌡️ 425
- 9
Return to the oven for a final 5-7 minutes, or until the wedges are golden brown, crispy on the outside, and cooked through. Serve immediately.
⏱️ 7 min•🌡️ 425
Kitchen Tools
Nutrition Facts (per serving)
Oven-Baked Potato Wedges
Ingredients
For the Crispy Wedges
- 2 1/4 pounds russet potatoes, peeled and cut into 1/2-inch thick wedges
- 1/4 cup vegetable oil, plus more as needed for coating
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 tablespoon sea salt, plus more to taste
Instructions
- 1
Place the peeled and cut potato wedges in a large bowl of cold water for 2 minutes to begin rinsing off starch. Drain the water, refill with fresh cold water, and soak for another 2 minutes. Drain well.
⏱️ 5 min - 2
Transfer the drained wedges to a large saucepan. Cover them with cold water and add 1 tablespoon of sea salt. Bring the water to a simmer over medium-high heat and cook for 5 minutes. The wedges should be slightly tender but still firm enough to hold their shape.
⏱️ 10 min - 3
Drain the par-boiled wedges thoroughly in a colander. Gently shake the colander to rough up the edges of the potatoes, then use a fork to further fluff them. Let them sit in the colander for 5-10 minutes to allow steam to escape and dry them out completely.
⏱️ 10 min - 4
Preheat your oven to 425°F. Pour 1/4 cup of vegetable oil into a large, thin-based roasting tin (approximately 9x13 inches). Place the tin in the preheated oven for 5-7 minutes, until the oil is shimmering and very hot.
⏱️ 7 min•🌡️ 425 - 5
Carefully remove the hot roasting tin from the oven. Stir the smoked paprika and dried oregano into the hot oil.
⏱️ 1 min - 6
Add the dried potato wedges to the roasting tin. Using a fish slice or spatula, gently toss the wedges to ensure they are fully coated in the seasoned oil. Season generously with additional sea salt to taste.
⏱️ 2 min - 7
Return the tin to the oven and roast for 12 minutes. Remove the tin and carefully turn the wedges over with a fish slice to ensure even browning.
⏱️ 12 min•🌡️ 425 - 8
Return to the oven and roast for another 12 minutes. Remove the tin and turn the wedges again.
⏱️ 12 min•🌡️ 425 - 9
Return to the oven for a final 5-7 minutes, or until the wedges are golden brown, crispy on the outside, and cooked through. Serve immediately.
⏱️ 7 min•🌡️ 425