Golden brown. Super crunchy. Perfectly seasoned. Why buy frozen ones when homemade is so much better and so easy to make? Pssst. And did you know that wedges have about 1/3 of the calories of fries??
Potato wedges are almost as popular as fries in Australia. When you go to a pub, there will inevitably be wedges on the bistro menu right alongside fries.
And there’s almost as many varieties of frozen potato wedges as there are fries. Different flavours, different crunch levels, normal potato and sweet potato, extra spicy – the list goes on and on.
I’m not going to deny that I have been known to have a stash of frozen wedges in my freezer. They are SUCH a great midnight snack….I can’t help it, I just can’t resist the convenience!
BUT as with everything, homemade is so much better. I’ve always noticed that the frozen ones have a slight sourness to them (I’ve also noticed that with frozen Potato Gems / Tater Tots) – anyone else notice that??
I’ve played around with seasoning mixes, but keep falling back to a simple combination that I think closely resembles the seasoned wedges served at pubs and the ones you can get from the supermarket. Just paprika, garlic and onion powder, salt and pepper.
I found that the way to make crunchy wedges is using the right amount of oil. Too much and it actually makes them soggy. Too little and the seasoning doesn’t stick on the wedges and the wedges stick to the baking tray.
I’ve previously shared a Truly Crunchy Roast Potatoes recipe to make potatoes with an incredible crunch factor. The technique used in that recipe calls for par boiling then roughing up the potatoes with semolina (it’s a Nigella revelation). I tried it for wedges but found that it didn’t work very well because wedges are smaller pieces. They need at least 35 minutes to get the crispy crust, and if you par boil them beforehand, they are really overcooked on the inside (fall apart mushy) by the time they finish baking.
Here in Australia, wedges are traditionally served with sour cream and sweet chili. If you order wedges at a bistro, you don’t even have to ask for them, it’s just how wedges come.
If you are the civilised sort, just dip away, one wedge at a time…
…or, if you want to serve them up the real Aussie way, then dollop some sour cream and sweet chili ON the wedges and prepare to get your fingers nice and messy!
Baby Hands Alert!! I’m starving, it’s been torture photographing these!! I need to get stuck into them while they’re still warm!! – Nagi
PS I FORGOT TO MENTION that these are just 250 calories a serving!! I’m not talking about a tiny portion either. Go forth and enjoy (almost) guilt free!
In Australia, wedges are traditionally served with a side of sour cream and sweet chilli sauce. Combined with the hot, crunchy, salty wedges, it's a match made in heaven!
Just 250 calories per serving! (Assuming this serves 4)
- 2 lb / 1 kg potatoes , peeled (4 large ones) (Note 1)
- 3 tbsp olive oil
- 1 1/2 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder (or sub with more onion powder)
- 1 1/2 tsp salt
- 1/2 tsp pepper
- Sour cream
- Sweet chili sauce
Place a large baking tray in the oven and preheat the oven to 200C/390F.
Cut the potatoes in half lengthwise, then cut each half into 4 "wedges" (so you get 8 pieces from each potato).
Place potatoes in a large bowl and toss with olive oil.
In a separate bowl, combine the Seasoning ingredients.
Take the heated tray out of the oven.
Tumble the potatoes onto the tray and crowd them together in a single layer.
Sprinkle over half the Seasoning. Use an egg flip to toss, crowd them together again, then sprinkle over the remaining Seasoning.
Spread the wedges out on the tray and bake for 35 to 45 minutes, turning once, or until dark golden brown and crispy.
Serve hot with sour cream and sweet chili sauce, if desired.
1. To make crunchy wedges, you need to make sure you use the right potato. It has to be a potato with a high starch content so it will bake with a fluffy inside and will soak up the oil to form a crusty exterior.
Australia - the common dirt brushed potatoes are the best. These are a great all rounder. DO NOT use desiree (the red ones) - these are waxy, suitable for potato salad.
US - russet is ideal. Yukon Gold is not suitable.
UK - Maris Piper is a good all rounder which is suitable and readily available in all the supermarkets.
2. I found these freeze quite well! I let them cool, then froze them. Then I defrosted them, sprayed with oil and baked them at 200C/390F for around 12 minutes, just to heat through and crisp up again.
3. Nutrition assuming 4 servings, excluding sour cream and sweet chili.