These Super Easy Potato Wedges are sooo easy and so quick they will become your go-to potato dish. Light and crispy and so easy to make, they can be in the oven within minutes and cooked by the time you have sorted yourself out.
Allergy Information – Super Easy Potato Wedges
Super Easy Potato Wedges are gluten-free and vegan as well as… low FODMAP, celery free, coconut free, garlic free, lupin free, mustard free, onion free, peanut free, sesame free, soya free, tree nut free.
Top Tips – Super Easy Potato Wedges
I never peel potatoes. Life is too short. All the goodness is near the skin and the skin gives such a great texture why would you remove it?
Use floury potatoes (not waxy e.g. salad potatoes), the wedges will then be crispy on the outside and light and fluffy on the inside.
The key to these wedges is a hot oven (but not too hot), not too much oil (just enough to coat the potatoes) and cooking for a little longer than you might expect. The result is a crisp outside and a light and fluffy inside.
You can find out exactly which varieties of potato are in-season in the UK at the moment by checking out my FREE Seasonal Produce Posters. There are two posters you can save and/ or print to use as quick reference guides for UK Seasonal Produce. Click the button below to sign-up and download.
Recipe – Super Easy Potato Wedges
Preparation time 5 minutes
Cooking time 55 minutes
Ingredients – Super Easy Potato Wedges
1.5 kilograms floury potatoes (e.g. Maris Piper)
2 tablespoons vegetable oil
1 teaspoon sea salt flakes
0.5 teaspoon freshly ground black pepper
Method – Super Easy Potato Wedges
1. Preheat the oven to 200 C (fan
2. Scrub the potatoes (do not peel) and cut length-ways in to wedges
3. Place the wedges in a bowl add the vegetable oil and mix well until lightly coated. Add the salt and pepper and mix well
4. Place the wedges on a large flat baking sheet and bake for 50-60 minutes until the wedges are crispy, golden and soft on the inside
5. Serve with almost anything!