When it comes to comfort food, there’s nothing quite like crispy, golden, and perfectly seasoned potato wedges. These crispy oven-baked potato wedges are easy to make, healthier than their deep-fried counterparts, and packed with flavor. Whether you’re serving them as a side dish or enjoying them as a snack, they’re sure to become a family favorite!
Why Oven-Baked Potato Wedges?
Potato wedges are a great alternative to regular fries. Baking them in the oven makes them much healthier since you can control the amount of oil used, compared to deep-frying. Plus, they are incredibly versatile—season them however you like, from classic garlic and herbs to spicy or tangy barbecue flavors.
Baking also allows for a perfect balance between crispy edges and soft, fluffy insides. And the best part? You can customize the recipe to your own taste preferences. Let’s dive into how to make these delicious oven-baked potato wedges!
PREPARATION & COOKING:
- Preheat the Oven: Preheat your oven to 200°C and line a baking tray with a silicon mat or parchment paper to prevent sticking.
- Boil the Potatoes: Place the peeled wedges in a large pot (sufuria). Cover them with water and bring to a boil. Let them cook for about 8-10 minutes until they are just tender but not overly soft. You don’t want them to become mushy.
- Season the Potatoes: Drain the water and toss the potatoes in cooking oil, ensuring they are evenly coated. Add all the herbs and spices—garlic powder, paprika, onion powder, rosemary, thyme, basil, and oregano—then mix well. Don’t add the sea salt & black pepper at this point.
- Bake to Perfection: Spread the seasoned potato wedges evenly on the prepared baking tray. Bake for about 20-30 minutes until they start to brown.
- Flip & Continue Baking: Toss the wedges gently to ensure even crispiness, then bake for another 10-20 minutes until they achieve a golden-brown, crispy texture.
- Final Touch: Remove from the oven, season with sea salt and black pepper to taste, and serve immediately.
Tips for the Best Crispy Oven-Baked Potato Wedges
- Don’t overboil: Keep the potatoes firm to prevent them from becoming mushy.
- Even cutting: Ensure uniform sizes for even cooking.
- Use parchment paper: Prevents sticking and makes for easy cleanup.
- Space them out: Avoid overcrowding the tray to allow proper crisping.
Serving Suggestions:
These crispy oven baked potato wedges pair beautifully with grilled chicken, steak, fish, or even a simple dipping sauce like garlic mayo or ketchup. They’re also perfect for meal prep—just reheat in the oven to maintain their crispiness.
Enjoy your homemade crispy oven-baked potato wedges, packed with flavor and crunch!
CRISPY OVEN BAKED POTATO WEDGES RECIPE VIDEO
Here is a quick video showing how I made this easy and delicious crispy oven baked potato wedges. You can also subscribe to my YouTube Channel for more recipe videos, kitchen tips & hacks!
OTHER POTATO RECIPES:
- Mixed Herbs Crispy Baked Potatoes
- Breakfast Potatoes with Choma Sausages
- Githeri with potatoes
- Creamy Mashed Potatoes
- Skillet Breakfast Potatoes (protein packed)
- Lamb & Potatoes Stew (One pot meal)
- Garlic Butter Crispy Baked Potatoes
- Sweet Corn Mukimo With Pumpkin Leaves.
- Githeri Special (Maize, beans & beef)
- One pot Cashew Cream Chicken Stew (loaded with vegetables)
- Simple Sweet Corn Githeri
- Simple Masala Chips
- Sweet Corn Mukimo using Stinging Nettle
- Simple African Mukimo
Crispy Oven Baked Potato Wedges
Ingredients
- 1 kg potatoes peeled & cut into wedges
- 3 tbsp cooking oil
- 2 tsp garlic powder
- 2 tsp paprika powder
- 1 tsp onion powder
- 2 tsp dried rosemary
- 2 tsp dried thyme
- 2 tsp dried basil
- 2 tsp dried oregano
- Sea salt & black pepper to taste
- Chopped cilantro, for garnish
Instructions
- Preheat your oven to 200°C and line a baking tray with a silicon baking mat or parchment paper to prevent sticking.
- Place the peeled potato wedges in a large pot (sufuria). Cover them with water and bring to a boil. Let them cook for about 8-10 minutes until they are just tender but not overly soft. You don’t want them to become mushy.
- Drain the water and toss the potato wedges in cooking oil, ensuring they are evenly coated. Add all the herbs and spices—garlic powder, paprika, onion powder, rosemary, thyme, basil, and oregano—then mix well.
- Spread the seasoned potato wedges evenly on the prepared baking tray. Bake for about 20-30 minutes until they start to brown.
- Toss the wedges gently to ensure even crispiness, then bake for another 10-20 minutes until they achieve a golden-brown, crispy texture.
- Remove from the oven, season with sea salt and black pepper to taste, and serve immediately. You can garnish with chopped cilantro.
Notes
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