🥔 Potato Wedges
Potato wedges are thick, skin-on pieces of potato tossed in olive oil, salt and paprika and baked at high heat until the skin turns crisp and the inside fluffy and soft. They are a simple, popular side dish served with grilled meat, burgers or fish, or on their own as a snack with a dip.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 800 g potatoes, scrubbed
- 2 tbsp olive oil
- 1 tsp sweet or smoked paprika
- 1 tsp salt
- Black pepper
Method
- Heat the oven to 220 °C and line a large tray with baking paper.
- Cut each potato lengthwise into 6–8 wedges and pat them dry.
- Toss the wedges with the olive oil, paprika, salt and pepper.
- Spread in a single layer, skin-side down, and bake for 35–40 minutes, turning once, until crisp and golden.
How to make it lighter
- Measure the oil: 1 tbsp olive oil ≈ 120 kcal, and 1–2 tbsp is enough for a whole tray.
- Parboil the wedges for 5 minutes first; they crisp up with less oil.
- Serve with a tomato salsa or fresh herb salsa instead of creamy sauces.
History
Potato wedges are a popular side dish in pubs, fast-food restaurants and home kitchens, especially in the United States, the United Kingdom and Australia.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →