Super crispy baked potato wedges recipe – totally vegan, low FODMAP, gluten free and dairy free too. Plus, you actually only need 3 ingredients to make this.
Super crispy baked potato wedges recipe, anyone? Yep, it’s one of our fave dinner time sides that only needs 3 ingredients and is so easy and simple to prepare. You won’t believe these wedges aren’t deep-fried!
When there’s so many awesome things you can cook up with a potato – why is it still so hard for places to cater for gluten free?!
If I turn up to a pub and they get in a bit of an under-prepared panic, I end up with a plate of boiled veg, boiled new potato, boiled everything basically.
And I don’t know about you, but that wouldn’t be my first choice of what I’d serve up to myself at home. Especially when it’s sooo easy to whip up my crispy potato wedges recipe with just 3 ingredients and some optional roasting herbs!
All you need to do is par-boil your wedges, drain, and bake in the oven with a little oil. And they couldn’t be further away from a plain, boiled spud. They actually taste like they’re deep-fried! So what do they taste like?
Every wedge is stupidly crispy and golden on the outside, yet light and fluffy in the middle. The skin on each wedge blisters and pops in the oven, making it probably the BEST potato skin experience, ever.
But trust me on this: par-boiling them first is definitely the secret to getting perfect wedges. In fact, it’s my top secret tip for making wedges better than anyone else 🤫 Nobody will believe they weren’t deep-fried!
You can bung in raw potato cut into wedges straight into the oven but the result just isn’t as good – I should know, I’ve tried! You just don’t get that lovely crisp exterior to the same degree at all.
So follow my simple recipe step-by-step and I promise you that you’ll have the best wedges you’ve ever tried.
So here’s everything you’ll need for my super crispy potato wedges recipe… (it’s not a particularly long list!!)
Ingredients for my crispy baked potato wedges recipe
- 1 kg potatoes
- oil (I use garlic infused oil but any would do)
- fresh rosemary (optional)
Ok, so here’s how to make my super crispy baked potato wedges recipe…
1. Start by turning on your oven at 200C fan or 220C without the fan setting on. We want the oven to be nice and hot here so they get nice and crispy so make sure it’s fully pre-heated before cooking anything.
2. First of all, wash and gently scrub the potatoes – I know nobody actually does this, but you probably should 😂 Make sure that you don’t peel them because otherwise you won’t have wedges… you’ll have wedge-shaped roast potatoes!
3. Start by cutting the potatoes into wedge shapes. I know that’s really vague but it’s hard to explain in writing! I’ll have a go anyway. Basically, cut your potatoes in half length-ways. Then place the flat-side down and cut it in half again, length-ways. Then you can take both segments and cut in on them at an angle, to make your wedge shapes.
4. Place the your chopped wedge shapes in a saucepan of boiling salted water for about 6-8 minutes. Only place them into the water from the point at which the water is bubbling and boiling. After 6-8 minutes, the potatoes should be softer but not breaking up.
5. After 6-8 minutes, drain the potatoes and give them a good shake in the saucepan with the lid on. This will make them really crispy and fluffy – it’s the most important step! Remove the lid to allow them to dry a little briefly.
6. Pour some oil onto a large baking tray and spread your wedges out onto the tray. I use garlic-infused olive oil as it’s low FODMAP and adds tons of flavour.
7. Drizzle with a little more oil on top of them, then sprinkle with salt and pepper. Optionally add some sprigs of fresh rosemary or any roasting herbs that you like.
8. Place in the oven for around 30 minutes until super crispy. (I like to turn the wedges around half way through) If they’re still a little flexible, then they’re probably not quite done. They should be nice and crisp like a fried chip!
9. Remove from the oven when they are cooked and with a golden, crisp exterior. The skin should be reeeeeally nice and crunchy and even the flesh of each wedge should be lovely and crisp!
Here’s a few top tips for pulling off my baked potato wedges recipe:
- If you can, try not to use ENORMOUS potatoes for this recipe – they’ll be more cumbersome to cut into the correct wedge shape. Plus, you’ll likely end up with larger wedges which will take longer to cook and crisp up.
- Of course, don’t make wedges out of baby potatoes either – they’re far too small and will probably just turn to mush when you par-boil them!
- Try and make sure all your wedges are a similar size. Otherwise small sized wedges will start to burn before the big ones are cooked. Having a sharp knife can mean you make more accurate cuts.
- Be generous with the oil, that’s what makes them crispy!
- You can make this recipe without parboiling the potatoes first, but without that fluffy par-boiled exterior they’ll take longer to cook and won’t be as nice at all.
And if you’d prefer the more condensed version of my crispy baked potato wedges recipe, here’s the recipe card 👇🏻
Serving Size: 1
Amount Per Serving: Calories: 264 Total Fat: 4g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 99mg Carbohydrates: 53g Net Carbohydrates: 0g Fiber: 6g Sugar: 3g Sugar Alcohols: 0g Protein: 6g
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Thanks for reading,
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