The Flaming Vegan

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Perfect Potato Wedges
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Perfect Potato Wedges

I love potato wedges, and often have them as part of a meal when eating out, but it used to be the case that whenever I made them at home they were a bit of a disappointment, they never came out as crispy and delicious as the restaurant ones. Then, as luck would have it, I found this recipe the other day in a stack of old magazines, tried it out, and it has made all the difference! When you cook them this way, these wedges will come out crisp and crunchy on the outside and fluffy on the inside – heaven! They are also great because you don't have to peel the potatoes first (always a bit of a chore) and they don't take too long to cook. They are ideal as a side-dish or accompaniment, or as a snack, with a wide variety of dips (especially, in my opinion, salsa and vegan soured cream. Delightful!)

Ingredients (Serves 4 )

4 large baking potatoes, about 225 g each

2 tbsp olive oil

¼ teaspoon rock or sea salt

Black pepper, to taste

Vegetable oil, for greasing


1) Clean and scrub potatoes thoroughly (you don't need to peel them though, they are better with the skins left on). Slice each one into 8 equal-sized wedges. Transfer to a large bowl. Fill bowl with cold water until the potatoes are covered. Leave to stand for 15 minutes.

2) Preheat oven to 220 º C/ 425 ° F/gas mark 7. Drain the potato wedges and dry thoroughly on sheets of kitchen paper.

3) Put potatoes back in the bowl. Add the olive oil, salt and pepper. Toss gently until the wedges are evenly coated.

4) Transfer potato wedges to the greased baking sheets. Bake for around 40 minutes, or until soft in the centre and crisp and browned on the outside. Swap baking sheets halfway through baking to ensure equal browning, and turn the wedges over once.

5) Serve as a side-dish or as a snack with dips.

Variation: you can also make spicy ones, by adding seasonings such as chilli powder, cumin, etc, to the wedges in the bowl whilst they are being tossed with the salt, pepper and olive oil. Depending on how spicy you like them, around half- to one teaspoon of spice is usually sufficient. However I like the plain ones best, because then you can serve them with all manner of flavoursome dips!

Enjoy, let me know what you think! Your votes and comments are much appreciated.


Photo courtesy Flickr creative commons.

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  1. Fearless Vegan
    :) Yummy & thanx for your encouragement!
  2. SnakeWitch
    They really don't seem complicated at all. Thanks for that! Seems very delicious! And you seem to have quite a lot of good recipes from those old magazines, so keep doing your spring cleaning! ;) Voted, of course!
    1. Veganara
      LOL Thanks Annie! Yes, it is giving me more of an incentive to go through all this old stuff that needs sorting, finding these recipes, etc. It is more than one way of recycling, you see?
      1. SnakeWitch
        Two birds with one stone!
  3. Marita Gold
    Marita Gold
    Mmmm, I'll definitely try these!
  4. Anita Vegana
    This is a very nice recipe. Thank you for sharing this. I voted.
  5. Clare
    Yum...I love potato wedges. Voted!
  6. kristo
    yum, i have not had these for ever and now am craving them. voted!
  7. Shabs Online
    Shabs Online
    Too good n simple a recipe! Am sure, gonna make it and have it with salsa....yummmm... Thnz for sharing, Veganara...Voted! :)
  8. Veggie
    These are a favorite at my house, I like the way yours is cut better though. I like to add minced onion, parsley, and even garlic sometimes. Great post! voted!
  9. pftsusan
    #12. These are easy to fix and tasty. Please stop by and vote if you like my new blog, Broccoli with Walnuts and Rosemary.
  10. Zack
    yumm! voted, I loove potatoes haha, especially now that its getting colder. have you ever heard of the Silpat?? I use it all the time for baking and stuff so now I dont have to use excess oils that can turn rancid in the heat when baking/roasting.


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