These easy homemade potato wedges are subtly smokey and crisp around the edges. They can be oven baked, cooked in the air fryer or even on the barbecue.
Preheat your oven to 220ºc/200ºc fan/425ºf/gas mark 7. Slice your potatoes in half lengthways and then each half into approx 1cm (just under ½ inch) slices. Ideally do this earlier in the day or day before and leave the wedges to soak in cold water in a covered container in the fridge to remove starch and allow them to be the crispiest they can be. Then drain them about 30 minutes before ready to cook and if you have time, pat them with paper towel too.
Line an extra large oven tray/sheet pan (or 2 regular size) with baking paper and pile in the wedges. Sprinkle over the paprika and salt and drizzle over the oil. Toss all together, until the wedges are completely coated in the paprika mix. Then level out into an even layer to ensure good crisping (if you don’t have an extra large oven tray/sheet, toss together in a large bowl and then split across two regular trays).
Transfer to the top of the oven and bake for 25-30 minutes, or until the edges have gone deep golden brown and crispy.
AIR FRYER INSTRUCTIONS
Use a little less oil than the recipe states, 1 ½ tablespoons will do it. Preheat your air fryer for 5 minutes (if recommended to do so). If your air fryer has shelves, line them with baking paper. Add an even layer of wedges on each tray. Cook for 10 minutes, turn (ideally using tongs) and cook for a further 5-7 minutes, until golden brown and crispy. The top shelf of wedges will cook quicker than the bottom, so swap the shelves over when you take the wedges out to turn them. If you have an air fryer basket you might need to cook them for an additional 5-10 minutes because of how many wedges you have, or cook them in two batches.
COOKING ON THE BARBECUE
Toss the wedges in the oil, salt and paprika in a large bowl. Then divide into two batches, placing each in one mesh grill bag. Alternatively, lay each batch on one side of a double layer of foil, about 2 inches in from the edge. Fold over the empty side of the foil and fold all the edges over to make a package. Cook on the edges of the grill rack for 25-35 minutes, turning the bags/packages over every so often to cook evenly. If you use foil, bare in mind they won’t be crispy. To crisp them up after, take them out of the foil and lay them directly on the grill rack for a few minutes each side.
Notes
Goes great with sriracha mayo (pictured), just mix 120g/1/2 cup mayonnaise with 1 tablespoon of sriracha.
BABY & TODDLER SERVINGS
Because of the salt it’s best to hold back a few wedges and toss them separately in just a drop of oil. Add them to a corner of the oven tray/sheet pan. Baby can palm these wedges as they are, when cool enough.
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