Potato wedges

Serve these simple potato wedges with soured cream to dip into as a snack, or enjoy as a side dish alongside chilli con carne, burgers or salads

  • Prep:15 mins
    Cook:35 mins
  • Easy

Nutrition per serving

  • kcal 200
  • fat 3g
  • saturates 1g
  • carbs 37g
  • sugars 2g
  • fibre 4g
  • protein 4g
  • salt 1.23g


  • 3 large baking potatoes (around 1kg)
  • 1 tbsp olive oil


Add paprika or cheese
Add 2 tsp hot smoked paprika for added spice or make them cheesy by sprinkling 100g grated cheddar over the wedges 5 mins before the end of the cooking time.



  1. Heat the oven to 200C/180C fan/gas 6. Bring a large pan of lightly salted water to the boil. Cut the potatoes into chunky wedges, then boil in the water for 7 mins. Drain and leave to steam dry for 5 mins.

  2. Spread the wedges out on a large baking sheet or two smaller ones. Toss with the oil and 1 tsp salt (preferably sea salt) and spread out so that they aren’t overlapping. Roast for 30 mins, turning halfway until golden and crisp.

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