Oven Baked Herby Potato Wedges
These herby potato wedges are a simple side dish that are easy to make whatever day of the week. Get the recipe below.
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Potato Wedges are an incredibly easy side dish that everyone needs to know how to make. What amazes me is that there are hundreds of potato wedge recipes on the internet and so many over the over complicate things.
My Herby Oven Cooked Potato Wedges don’t require any additional steps or unusual ingredients. But, I guarantee you will still have soft fluffy wedges with crisp skins. They will also be packed full of flavour whilst still tasting like potatoes!
Which potatoes make the best wedges?
When you’ve made roast potatoes, mashed potatoes, or even potato wedges like these, in the past you might not have given much thought to the type of potato you’ve been using. And that’s absolutely fine. But, there are hundreds of different potato varieties and some are better suited to being turned into wedges than others.
For these Herby Oven Cooked Potato Wedges you want to use a “floury” potato variety such as King Wards, Maris Pipers or Russets. They are known as “floury” potatoes as they don’t hold on to moisture like other varieties, the result being a soft, fluffy centre.
Most supermarkets will sell generic “baking potatoes”. These are often Russets though they might not say this on the packet. Red Roosters are also often sold as an all purpose potato and will work fine in this recipe too.
Waxy potatoes (like Charlotte Potatoes, Desirees and Jersey Royals) hold on to moisture while they cook and so they don’t get as soft and fluffy on the inside or as crisp on the outside. Avoid these varieties if you want perfect Herby Potato Wedges every time.
What herbs work best with potatoes?
Potatoes are often served with parsley, rosemary, and thyme. But, for these herby roast potatoes you can use any fresh herbs you can get your hands on. My favourite has to be chives which is what you can see in the photos here.
Whichever herb you use, fresh work best as they bring a more vibrant flavour than dried herbs and they are a nicer texture.
The reason I like to season my wedges simply with salt, pepper and herbs is because it means you still get the flavour of the potatoes! Potatoes shouldn’t just be a carrier for other flavours. When cooked and seasoned well you will be reminded just how fantastic potatoes are in their own right. Use one of the floury potatoes mentioned above and you will be blessed with a creamy, almost buttery potato flavour which is complemented by the herbs!
How to cut potato wedges
To make sure that all of your wedges cook at an even rate, it’s important that your wedges are all roughly the same size. Of course nature doesn’t produce vegetables that are perfectly uniform but try your best to start with potatoes that are roughly the same length and width.
Slice each potato in half lengthways and then place them flat side down and slide in half lengthways again. Depending on the size of the potato you may want to do this once more. As a general rule medium potatoes will make 4 wedges and large potatoes will make 8. You don’t want to slice them too thin or you won’t get a very fluffy middle.
How to get perfectly crisp wedges every time
So what’s my secret to getting crisp wedges every time? Once you’ve cut your wedges, rinse them under cold water. This gets rid of any excess starch that is now on the outside of the wedges. This will help to prevent the wedges from sticking together (or to the bottom of the pan) and help to achieve maximum crispness! Some people say that you should let them soak for at least half an hour but I don’t think there’s a significant enough difference to justify adding an extra half an hour on to the cooking time.
Once they’ve been rinsed, pat them dry, drizzle them in olive oil and then toss with a generous sprinkling of salt and pepper. You can toss with the fresh herbs when they are fresh out of the oven.
The recipe
Herby Potato Wedges
Ingredients
- 500 g potatoes
- 4 tbsp olive oil
- salt and pepper
- 4 tbsp chives finely sliced
Instructions
- Preheat your oven to 200C/400F/gas 6.
- Clean your potatoes by removing any eyes and dirt.
- Cut the potatoes into chunky wedges.
- Run the wedges under cold water then pat dry.
- Drizzle over the olive oil and season liberally with salt and pepper.
- Toss the potatoes so that all the wedges are coated in the oil and seasoning and spread out in one layer, skin side down.
- Roast for 45 minutes until soft in the middle and crisp on the outside.
Nutrition
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