How to get perfect crispy wedges, a few simple tips and tricks to get them perfect every time!
Crispy Wedges

Prep time: 25 minutes
Cook time: 45 minutes
Serves: 4 People
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 25 minutes
- Cook time: 45 minutes
- Total time: 1 hour 10 minutes
- Serves: 4 People
Ingredients
- 10 Waxy skinned potatoes
- 2 tbsp Olive oil per baking tray
For Rosemary Salt
- Salt + rosemary approx 4:1 ratio
For Dipping
- Plain yoghurt (or sour-cream)
- Chilli paste (or sweet chilli sauce)
Method
- 1)
Preheat oven to 180C.
- 2)
Cut potatoes into wedges and put into pot.
- 3)
Cover potatoes in water.
- 4)
Place on high heat on the stove until they are just soft, approx 25 mins.
- 5)
To make rosemary salt, blend up some rosemary then add salt to it. Add salt to rosemary in approx 4:1 ratio.
- 6)
Once potatoes are soft, strain off the water and leave to cool in the colander.
- 7)
Heat up your oil, place approx 2 tablespoons of olive oil into each tray and pop them into the oven.
- 8)
After approx 5 mins take oil out of the oven.
- 9)
Put partially cool potatoes into the baking trays, make sure you do not over crowd them.
- 10)
Jiggle them around in the oil and make sure they’re coated on all sides.
- 11)
Put potatoes into the oven for approx 45 mins.
- 12)
Line colander with paper towel and put cooked wedges into colander.
- 13)
Few pinches of rosemary over potato wedges, make sure they’re all coated.
- 14)
Line whatever you are serving wedges in in baking paper, and transfer the wedges in.
- 15)
We served ours with yoghurt and chilli paste but could do the classic sour-cream and sweet chilli if you want.