How to make the perfect potato wedges - and the common mistakes to avoid

Not quite a chip but definitely not a roast potato, wedges are somewhere in the middle and supremely easy when you follow these steps

Easy to make and always devoured, potato wedges are a welcome addition to any midweek meal.

It's all in the potato

Choose what Darina Allen calls 'old' potatoes - she recommends the same for roast potatoes. That is, roosters or Maris Pipers - potatoes that lean towards floury rather than waxy. In a pinch, you can use baby new potatoes, but you will not achieve the satisfying crunch that comes from a floury spud.

Cut them correctly

To cut the perfect potato wedge, cut the spuds in half, then in half again and then cut through the middle of the final cut to make a wedge.  Each wedge should be able to sit up by itself, skin-side-down, like little potato boats. 

The fat is extremely important

While cooks may differ on what fat to use when making potato wedges, they do not disagree that it is an essential component of the cook. Gordon Ramsey favours duck or goose fat, which results in an extremely rich wedge that goes very well with steak. For an everyday potato wedge, I prefer to use olive oil, which delivers on crunch but lacks the heaviness of duck fat. 

Get your oven nice and hot

Preheat your oven and put two sturdy baking sheets in as it is heating.

Start with cold water 

The rule of vegetable cooking goes like this: for those that grow above the ground, cook in boiling water. For those that grow below the ground, start with cold water. Salt your water and bring to the boil.

Act with haste

As soon as your water begins to bubble, drain the potatoes in a large colander and leave to steam dry. While this is happening, pour a decent amount (around 4 tbsp per sheet) of flavourless oil - good quality sunflower or light olive oil - onto the pan and back into the oven.

Dry spuds = perfect wedges 

Tumble the potatoes onto hot oil, pouring away from you to avoid oil splatters. Toss in the hot oil and place back into the oven for 40 minutes, tossing every 15 minutes or so to ensure that they are evenly cooked.

Add some spice

Paprika and chilli flakes are always welcome. I like to sprinkle smoked paprika, garlic salt and oregano on mine as I'm tossing the potatoes in oil. The Currabinny Cooks shake some za'tar over theirs and I tasted some recently that were tossed with Spice Bag seasoning from ChanChan and I will definitely be doing that again because it was delicious. 

Potato wedges with sweet chilli sauce and sour cream

recipe by:Darina Allen

Fresh sour cream balances beautifully against a generous dollop of sweet chilli as the ideal topping for fluffy potato roasties

Servings

4

Preparation Time

 10 mins

Cooking Time

 30 mins

Total Time

 40 mins

Course

 Side

Ingredients

• 6 large ‘old’ potatoes e.g Golden Wonder or Kerrs Pinks

• olive oil or dripping – duck or goose fat are also delicious

• sea salt

• sweet chilli sauce

• sour cream

Method

1. Preheat the oven to 230°C.

2. Scrub the potatoes well, cut into quarters lengthways.

3. Put into a roasting tin, drizzle with olive oil and toss so they are barely coated with olive oil. Roast in a preheated oven for 30-45 minutes depending on size.

4. When the rustic roast potatoes are crisp and golden, drain on absorbent kitchen paper.

5. Season with salt. Serve immediately in a deep bowl with a little bowl of sweet chilli sauce and sour cream.