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Easy baked Potato wedges

At my home, we love potato wedges. Whenever we’re out, we always order an extra plate because the kids can’t get enough of them. The good news is they’re easy to make at home too! Here, I’m sharing a baked version that’s simple, delicious, and perfect for any occasion.

Potato wedges are thick slices of potato, often left unpeeled, that can be baked or fried to golden perfection. Unlike French fries, they have a heartier texture and are commonly found in diners and fast-food restaurants. Known in some places as “jojos” or “oven-baked fries,” these wedges pair wonderfully with dips like ketchup, ranch, or honey mustard. They’re typically seasoned with a mix of spices—paprika, salt, and pepper being the most popular—for a flavourful, crispy bite every time.

Did you know that the humble potato is the world’s most important non-cereal crop, ranking just behind corn, wheat, and rice overall? The name itself comes from the Spanish word patata, and over time, potatoes have picked up nicknames like “spuds.”

Though technically a vegetable, their high starch content makes them nutritionally similar to staples like rice, pasta, and bread. And the best part? Potatoes are endlessly versatile—you can boil them, fry them, mash them, toss them into salads, or even simmer them in curries. But today, we’re keeping things simple and delicious with a baked version that turns them irresistibly crispy. This recipe is quick, easy, and requires minimal hands-on effort—perfect for when you want maximum flavour with minimal fuss.

So, here’s the recipe

Ingredients:
• 4-6 large potatoes
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon mixed dried herbs
• 3 tablespoons olive oil

Method:
• Preheat the oven to 200ºC. Line a large baking sheet with parchment paper or coat with oil or cooking spray.
• Cut each potato in half, then slice each half into 4-6 wedges. Place all the cut potatoes in a large bowl and cover with water. Let soak for 15-60 minutes.
• Drain the potatoes and pat dry with a clean towel.
• In a bowl, combine garlic powder, salt, pepper, and mixed herbs. Stir to combine.
• Add the potato wedges and olive oil into the bowl. Mix well and ensure that each piece is evenly coated. Remove the potatoes from the bowl and transfer them to the prepared baking sheet, arranging them in a single layer.
• Bake the wedges for 30 minutes, flip, and bake 25-30 minutes more, checking to make sure they don’t burn.
• Serve with ketchup or your favourite dipping sauce.

They make the best side dish for burgers and sandwiches! It’ll be an instant hit at your next house party. Or just have them as a snack.

Enjoy!!!

Note:
Soaking your potatoes will help them get extra crispy because it removes some of the starch. Let them soak anywhere from 15-60 minutes for best results. If you just don’t have time for that, then go ahead and pat them dry right after cutting and proceed with the recipe.

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