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Here I share with you a some game changing tips to getting Oven Baked Potato Wedges that are crispy and crunchy on the outside, yet light and fluffy on the inside!

And that’s what potato wedges are all about right? Nobody wants soggy wedges, there’s literally nothing worse. So it got me thinking, surely the only way to get crispy potato wedges isn’t just using a deep fat fryer? There’s got to be a way to getting truly crispy wedges in the oven. Well my friends, after much trial and error, and eating too many potatoes to the point I now look like a potato, I can safely tell you yes. Homemade crispy oven baked potato wedges are totally a thing.

Here I share with you some crucial tips in getting gorgeously fluffy, yet nice and crunchy potato wedges.

And seriously this method couldn’t be easier.

Let’s start with the potato itself shall we?

Cutting Potato Wedges

  1. Start with 4 medium white potatoes. That will comfortably feed about 4 people with 8 chunky wedges each.
  2. Slice them in half, place them flat side down and make 3 even slices. This will produce 8 wedges from each potato.
  3. For a thicker wedge simply cut the halves into thirds (2 even slices).

For me, I ALWAYS keep the skins on. They offer a gorgeous flavour and an even more gorgeous texture when they go crispy in the oven.

But each to their own!

Parboiling Potato Wedges

Just like my Goose Fat Roast Potatoes, I always parboil my wedges before they go on the oven. Here’s why..

Boiling the potatoes for a short amount of time, literally just 3-4 minutes will help draw out starch. By drawing out starch you get a much fluffier centre after they’re baked.


After placing them in the water, the wedges will soak up some of the moisture. This is ironically what we don’t want. Potatoes that have too much moisture = soggy.

So, what to do is after you’ve drained them, let them sit for at least 5 minutes and allow the steam to leave the wedges. This is the moisture that we don’t want escaping the wedges, which is good.

Parboil the wedges for a few minutes to extract some of the starch, then let them steam to remove the unwanted water they soaked up in the process.

You with me?

Okay good…

What’s a crispy potato wedge if it’s not bursting with flavour? Well, not okay quite frankly.

Potato Wedge Seasoning

  • Parmesan
  • Paprika
  • Garlic Powder
  • Thyme
  • Cayenne Pepper
  • Salt & Black Pepper

Yup, a thin coating of parmesan on your wedges will help with that crispy finish you’re after AND add stacks of flavour in the process.

After you’ve let your wedges sit for a while, gives them a shake in the colander just to rough the edges (rough edges = extra crispiness) then combine with Olive Oil and your seasonings. Space them evenly apart on an oven tray and whack ’em in the oven until they look a little something like this..

And there you have it! Truly crispy oven baked potato wedges that not only have the perfect texture you’re after, but are also bursting with flavour.

From there on out it’s all about the dipping sauce.

Easy Dipping Sauces for Potato Wedges

  1. Sour Cream and Chive
  2. Blue Cheese Dip
  3. Sriracha Lime Mayo
  4. Roasted Garlic Aioli

When I spent 2 years in Australia it became apparent that the only dipping sauces for potato wedges were sweet chilli sauce and sour cream. Hey, it kinda worked!

So there we have it folks! Your fool proof guidance to incredible oven baked potato wedges. A few simple but crucial steps really make the difference in getting flavoursome, fluffy and crispy potato wedges!

How to make Oven Baked Potato Wedges (Full Recipe & Video)

  • 4 medium White Potatoes
  • 1/2 cup / 35g Parmesan, finely grated
  • 2 tbsp Olive Oil
  • 1 heaped tsp Paprika
  • 1 heaped tsp Garlic Powder
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Salt
  • 1/4 tsp Cayenne Pepper, or more for spicier wedges!
  • 1/8 tsp Black Pepper
  • Slice your potatoes into 8 equal wedge shapes. I find this easiest by slicing in half, then slicing those in half, and finally slicing in half again.
  • Pop in a pot of cold water with a pinch of salt and bring to boil for 3-4 minutes. You should only just be able to slice with a knife. Any longer and they’re over boiled.
  • Drain and give them a shake in the colander to rough the edges. Sit and rest to steam for at least 5 minutes.
  • Meanwhile, in a small bowl combine your Olive Oil, Paprika, Garlic Powder, Cayenne Pepper, Thyme, Salt and Black Pepper and preheat the oven to 200c/390f.
  • Combine your wedges with the oil seasoning, mix to fully coat, then pour in your Parmesan and mix again.
  • Spray or lightly oil an oven tray and evenly space out your wedges. Use 2 trays if you have to.
  • Bake for 25-30mins or until golden brown on the outside. Flip once after 15 mins.
  • Enjoy hot with your favourite dip!

a) Steam – Allowing the wedges to sit whilst the steam is released is an important step. After being parboiled they will have taken on unwanted moisture. The steam is merely that unwanted moisture leaving the wedges. i.e fluffier insides! It’s preferable to allow them to steam until cold or at least completely stops steaming.   b) Spice – 1/4 tsp of Cayenne Pepper will give a gentle kick of spice. Increase for more spice or take out all together if you’d prefer without!   c) Salt – I only use 1/2 tsp of salt in the seasoning because seasoning is always down to preference. However it’s difficult to ‘taste test’ as such when they’re raw. Add more after they’re cooked if you want them saltier!   d) Space – It’s important to space the wedges apart in the oven. If they’re too close they will steam instead of bake, therefore turning soggy in the process!   e) Cooking Times – they will vary depending on the size of wedges you end up with. Still flip after 15 mins and from there just be vigilant throughout!   f) Dipping Sauces – Check out my Sour Cream and Chive dip and Homemade Blue Cheese Dip! Or do it the Aussie way and have one pot of sour cream and a second pot of sweet chilli sauce!   g) Calories – Based sharing between 4 people, approx 8 wedges each.

Calories: 354kcal | Carbohydrates: 60.1g (20%) | Protein: 8.8g (18%) | Fat: 9.5g (15%) | Saturated Fat: 2.3g (12%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5.5g | Trans Fat: 0.08g | Cholesterol: 7mg (2%) | Sodium: 500mg (21%) | Potassium: 1544mg (44%) | Fiber: 9.2g (37%) | Sugar: 4.3g | Vitamin A: 19% | Vitamin C: 45% | Calcium: 11% | Iron: 12%

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The Crisper Whisperer: How to Glaze Root Vegetables Recipe



the crisper whisperer how to glaze root vegetables recipe 5d12fb7b17930 - The Crisper Whisperer: How to Glaze Root Vegetables Recipe

One of the first lessons you learn in culinary school is the unyielding power of mispronounced French words. Culinary French don’t sound purdy, but it can inspire a vast range of emotion, from dread to desire, among the clog-wearing set.

Few words wield more fury than the unassuming-sounding tournage, the name for the meticulous cutting of vegetables out of hand into small, seven-faced footballs, often for hours at a stretch. If the ability to tourne carrots, turnips, and potatoes is not particularly relevant for the vast majority of professional chefs these days, schools don’t see that as reason to cancel the plumage-fest that its teaching inevitably becomes.

You might not think this topic bears heavily on the home cook, but it does. Because of tournage, home cooks have been robbed blind of one of the simplest and most delicious methods of cooking winter’s abundance of root vegetables. The classic French practice of glazing is quick and rewarding and produces a surprisingly elegant result (which bears little resemblance to the cloying dishes sometimes called glazed vegetables in the United States).

More Whispers

For whatever reasons to do with peacocks and machismo and what have you, the perfectly proper way to glaze root vegetables requires that you tourne them first. But chopping them into bite-sized pieces gets you 99 percent of the way to perfection with maybe one percent of the effort. I’m no Good Will Hunting, but that looks like 100 to me.

French glazed vegetables are cooked in a shallow bath of water fortified with small amounts of butter and sugar. One of the few tricks to glazing (and it’s a trick home cooks should learn anyway, since it’s widely applicable and cheap as hell) is to cover the cooking vegetables with a cartouche, a circle of parchment paper with a hole cut out of the middle. This method makes the cooking liquid evaporate slowly, giving the vegetables time to cook through gently and leaving you with just the right amount of glaze. Unlike tournage, cartouche is the kind of poorly pronounced culinary French that you’ll want to keep in your vocabulary.

This week I’ve glazed carrots because that’s what we had in our crisper, but this method works beautifully with just about all root vegetables, from turnips to parsnips to beets to pearl onions. If you’re combining vegetables into one dish, classic technique would have you cook each separately to ensure perfect tenderness, but if you cut them all about the same size, it’s perfectly reasonable (I’d say a lot more so, in fact) to cook them all together. Just be sure not to crowd the pan beyond a single layer, or the veggies won’t brown properly.


    • 5 medium carrots peeled and cut into 1-inch pieces (or other root vegetables, to yield about 2 cups)
    • 1 tablespoon butter
    • 1 teaspoon sugar
    • 1/4 to 1/2 cup water
    • Salt and pepper
    • 2 tablespoons chopped parsley and/or chives, for garnish


  1. 1.

    Prepare a cartouche by cutting a circle of parchment the size of your sauté pan with a circular hole in the center. This is a good tutorial, except that you should snip off the pointy end of the triangle to make a hole in the center for steam to escape. (If this sounds like poorly pronounced French to you right now, it will make more sense after watching the short video.)

  2. 2.

    Melt the butter in a medium, heavy-bottomed sauté pan (preferably not non-stick) over medium-high heat. Add the carrots and toss to coat with butter. Sprinkle with the sugar and some salt and pepper. Pour in water to go about halfway up the carrots, not more than 1/2 cup. Cover with the cartouche and adjust the heat to maintain a brisk simmer. Cook for about 10 minutes, or until the carrots are just tender on the outside and still a bit too firm in the center.

  3. 3.

    Remove the cartouche, return the heat to medium-high, and cook the carrots uncovered, shaking the pan occasionally, until they brown in spots and the liquid is reduced to just enough glaze to coat the carrots, about 5 minutes. Garnish with chopped parsley or chives (or other herbs of your choice) and serve.

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Dinner Tonight: Broccoli Sautéed with Crisp Garlic Recipe



images - Dinner Tonight: Broccoli Sautéed with Crisp Garlic Recipe

Gordon Ramsay’s In the Heat of the Kitchen has been fun to look through, but I haven’t really been able to put it to much use. Most of the recipes seem rather complex for a hectic weekday night. So I was a little surprised to find this quick little broccoli recipe stuck between “Caramelized baby onions with beet jus” and “corn fritters with lime crème fraîche.” With only eight ingredients, seven of which I had already, this proved to be a perfectly practical side.

While the crisp garlic is fun and those onions sure do add a lot of sweetness, what really separates this dish from a standard accompaniment is the oyster sauce. It somehow binds all the ingredients and transforms this into an interesting side dish worth paying attention to. It’s such a simple addition, too. This, of course, all depends on whether you have oyster sauce just hanging around the fridge ready to go in to random dishes. I do. Its cost is so small, and it keeps surprising me with dishes like this one.


  • 1 head broccoli, thick stems removed, and cut into florets
  • 2 tablespoons sunflower or olive oil
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon toasted sesame oil
  • 1 onion, thinly sliced
  • 2 tablespoons oyster sauce
  • Salt and pepper


  1. 1.

    Bring a large pot of water to a boil. Also, get a large bowl of ice water ready. When the water is boiling, dump the broccoli in and blanch for 2 minutes. Drain the broccoli and transfer to the ice water. When cooled, dry the broccoli in a towel.

  2. 2.

    Pour the oil into a large pan over medium heat. Add the garlic slivers and saute until golden brown. Remove the garlic with a slotted spoon and drain on a paper towel.

  3. 3.

    Toss the onions into the pan and cook for 5 minutes, or until softened. Add the broccoli and cook until hot, about 2-3 minutes. Turn off the heat, pour in the oyster sauce, and sprinkle the garlic slivers atop. Season with salt and serve.

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James Peterson’s Pickled Chiles



james petersons pickled chiles 5d12fd2a3552a - James Peterson's Pickled Chiles

Pickled chiles are a versatile pantry staple. They can be used to add mouth-puckering tang to just about any place you’d ordinarily use hot peppers, they keep for weeks at a time, and they take all of five minutes to prepare.

While it is easy to throw just about anything into a hot pickle brine, James Peterson keeps his pickled chiles simple in Vegetables.

Encouraging readers to experiment with chile varieties (he recommends both hot jalapenos and mild poblanos), he provides a barebones description of the technique as well as a slightly more elaborate recipe. Still, even in the recipe, he adds only onion, garlic, and thyme to the chiles and covers them with brine made of nothing but boiling white wine vinegar and salt.


  • about 1 pound assorted large fresh chiles, such as poblano, Anaheim, or New Mexico, or 1 1/4 pounds small fresh chiles, such as jalapenos
  • 1 medium red onion, thinly sliced
  • 4 cloves garlic, peeled
  • 5 sprigs fresh thyme or marjoram
  • 1 tablespoon coarse salt
  • 3 cups white wine vinegar or sherry vinegar


  1. 1.

    Rinse off the chiles and remove their stems. Cut large chiles in half lengthwise and, wearing rubber gloves, pull out their seeds. Leave small chiles whole. Fill a 1-quart mason jar with the chiles, distributing the onion, garlic, thyme, and salt evenly among the layers or chiles. Bring the vinegar to a boil and immediately pour it over the chiles. Be sure the chiles are completely covered with the hot vinegar. Immediately twist on the cap and let cool without opening. Refrigerate the chiles and serve within several weeks.

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