Potato wedges are a standard side dish in our house, although most of the time I wing it and decide what seasoning to use a few seconds before popping them in the oven. I decided to experiment over a couple of weeks and make a note of the different herb and spice combinations I used. This one was a clear winner judging from my husband, the potato hater’s reaction. (I’m pleased to say he has seen the error of his ways and has been reformed for at least 4 years!) The potato is a mighty ingredient, so expect more recipes with one of my favourite food stuffs as the star.
In my opinion, there are two golden rules you must always follow when making homemade wedges: rinse in cold water after cutting into wedge shapes and par boil for at least 5 minutes.
With or without the skins left on this flavour mix works for both. You can adjust the ratio according to your preference. For example, a 1/4 tsp more thyme for a herbier taste, more cayenne pepper for a spicier wedge etc.
One last thing. Don’t be tempted to use more oil or else you’ll end up with wedges soft on the outside or having to increase the cooking time.
Amazing Potato Wedges
- 6 medium potatoes
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/2 tsp dried thyme
- Cut the potatoes into wedges, with or without peeling according to preference and rinse.
- Place into a large pan of cold water and bring to the boil. Continue to boil for 6-8 minutes, then drain.
- Heat your oven to 230C/450F.
- Measure the herbs and spices into a small bowl and mix.
- Transfer your par-boiled potato wedges into an oven proof dish and sprinkle over the spice mix.
- Drizzle with the olive oil and toss to coat well.
- Bake in the oven, turning once, for 45-60 minutes until crispy.
Serve as a side with burgers, wraps, quesadillas or on their own with a dip.