Description
Crispy and flavorful seasoned baked potato wedges made with simple pantry spices and olive oil. These wedges are perfectly baked to golden brown with a crispy exterior and tender inside, served best with a variety of dipping sauces like sour cream and sweet chili sauce for the classic Aussie touch.
Ingredients
Potatoes
- 2 lb / 1 kg potatoes, peeled (4 large ones)
Seasoning
- 3 tbsp olive oil
- 1 1/2 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder (or substitute with more garlic powder)
- 1 tsp salt
- 1/2 tsp pepper
Dipping Sauces
- Sour cream
- Sweet chili sauce
- Optional: Ketchup, tomato sauce, aioli, mayo, yogurt, BBQ sauce, relish
Instructions
- Preheat Oven: Preheat your oven to 220°C (430°F) or 200°C (390°F) if using a fan/convection oven to ensure it is hot enough to crisp the potato wedges.
- Prepare Seasoning Mix: In a small bowl, combine paprika, garlic powder, onion powder, salt, and pepper to make the seasoning blend that will flavor the potatoes.
- Cut Potatoes: Cut each peeled potato in half lengthwise, then slice each half into 4 wedges to yield 8 pieces per potato. For smaller potatoes, cut into 6 wedges.
- Toss Potatoes with Oil and Seasoning: Place the wedges in a large bowl, drizzle with olive oil, then sprinkle the seasoning mix over them. Toss well with your hands to ensure every wedge is evenly coated.
- Arrange on Baking Tray: Spread the potato wedges out on a baking tray in a single layer, placing the cut side down to maximize crispiness when baked.
- Bake: Bake in the preheated oven for 35 to 45 minutes. Turn the wedges once halfway through baking to promote even browning. Bake until they are dark golden brown and crispy.
- Serve Immediately: Remove from oven and serve the wedges hot and crispy for the best texture and flavor.
- Choose Dipping Sauces: Traditionally served with sour cream and sweet chili sauce, but feel free to enjoy with ketchup, BBQ sauce, aoli, yogurt, or any favorite dipping sauce.
Notes
- Using a fan/convection oven will reduce cooking temperature slightly but still deliver crispy results.
- Peeling potatoes is optional; leaving skin on will add more texture and nutrients.
- Turning the wedges once during baking ensures even crisping and prevents burning on one side.
- Adjust spices to taste—for extra heat, add cayenne pepper or chili powder.
- For a healthier option, use sweet potato wedges with the same seasoning.
- Serve wedges immediately after baking to retain crispiness.
