Crispy Wedges

Prep time: 25 minutes

Cook time: 45 minutes

Serves: 4 People

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

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  • Prep time: 25 minutes
  • Cook time: 45 minutes
  • Total time: 1 hour 10 minutes
  • Serves: 4 People


  • 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)


  • 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.

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