Oven Baked Potato Wedges

These super easy oven baked potato wedges are so good with a perfectly savoury seasoned and crispy exterior while being soft and fluffy on the inside. Served with an addictively good herb mayo, these wedges are one of the best ways to enjoy baked potatoes!

Course Side Dish

Cuisine Australian

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 262kcal

Author Sally

Equipment

Ingredients

5-6 white potatoes approx 1 kg
2 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon smoked paprika
Pinch black pepper
Herb mayo to serve see notes

Instructions

Preheat the oven to 220°C / 425°F and line a large baking tray with baking paper.
Wash the potatoes and slice each into approximately 8 wedge shapes.
Using a clean kitchen towel or some paper towels, dry off any excess starchy liquid from the potato wedges.
Add the olive oil, spices and salt and pepper to a large mixing bowl and mix to combine. Add in the cut potatoes and toss through until all of the wedges have been coated in the oil mixture.
Lay the potatoes onto the prepared baking tray in a single layer. Use 2 trays if needed.
Bake for 30-40 minutes, turning at the 20 minute mark until dark golden brown and soft on the inside (you can stick a fork into one to check this).
Season the wedges with salt and serve immediately while still hot with the herb mayo.

Notes

Herb Mayo: Combine ½ cup of your favourite mayonnaise (vegan or regular), ½ teaspoon each of rosemary, oregano and thyme (fresh or dried, it doesn’t matter), ½ teaspoon of dijon mustard, a big squeeze of lemon juice and season to taste with salt and pepper.

Nutrition