Potato Wedges Recipe Fried Baked

About Potato Wedges

Make Potato Wedges in two ways! Bake or deep fry these wedges depending on your preference. I share one recipe method and using this recipe, you can either deep fry or bake the potato wedges. This homemade Potato Wedges recipe is easy to follow and is vegan, gluten-free. It delivers delicious results every time. Potato is a tuber that tastes great when roasted, fried, simmered or baked. I make this recipe when I am in the mood for a quick snack. Add rice flour to the seasonings to make the wedges crispy on the outside but, if you do not have rice flour, then you can skip it or swap with a substitute (have listed a few in the recipe card below). I love adding dry herbs to give the wedges more flavor. My go-to mix is oregano, basil and thyme but, sometimes I add rosemary or sage too. Feel free to add your favorite herbs to the seasoning. If you chose to bake the potato wedges, then add olive oil to the marinade or any other neutral flavored oil or melted butter. If you are frying the potato wedges, then you can deep fry for extra crispy wedges or shallow fry them. Skip the olive oil if you are deep frying the potato wedges. Potato wedges make for a good finger food snack, party snack or side. You can easily double or triple the recipe to make a large batch for a party!

How to Make Potato Wedges

Prep for the Fried Version

1. Grab a mixing bowl or pan and below listed seasonings, herbs and spices:

¼ teaspoon of black pepper powder½ teaspoon of dried oregano½ teaspoon of dried basil½ teaspoon of thyme1 tablespoon of rice flour2 small to medium crushed or minced garlic salt to taste

2. Mix very well and set aside.
3. Rinse, peel and slice 250 grams of potatoes in the shape of wedges. Feel free to peel the skin from the potatoes. Tip: Use 2 large, 3 medium or 6 small potatoes.
4. Add the potato wedges to the bowl with the seasonings.
5. Mix well, shake and toss the bowl so that the seasoning coats the potato wedges evenly.

Make Fried Wedges

6. Heat oil in a wok, pan or kadai. Keep the flame on medium or medium-high. Gently place the potato wedges in the oil. You could also use a deep-fryer to fry these wedges.
7. Fry the potatoes on a medium or medium-high heat.
8. When one side is lightly golden, turn over the potato wedges with a slotted spoon.
9. Continue to fry and stir if needed, until they are cooked evenly.
10. Fry till crispy and golden.
11. Remove the fried potato wedges using a slotted spoon.
12. Place wedges on kitchen paper towels to absorb excess oil. Deep fry the wedges in batches in this manner.
13. Serve fried Potato Wedges hot with any dip or sauce of your choice. You can also sprinkle some red chili flakes while serving.

Make Baked Potato Wedges

1. Add the following herbs and seasonings to a mixing bowl:

¼ teaspoon of black pepper powder (ground black pepper)¼ teaspoon of dried oregano¼ teaspoon of dried basil¼ teaspoon of dry thyme1 small to medium garlic (crushed or minced)salt to taste

2. Now add 2 tablespoons of olive oil. You can also add 1 tablespoon of olive oil. Tip: You can also use any other neutral flavored oil Instead of olive oil.
3. Add 1 tablespoon of rice flour.
4. Mix until well combined and set aside.
5. Rinse, peel and slice 250 grams of potatoes in the shape of wedges. Feel free to peel the skin from the potatoes. Tip: Use 2 large, 3 medium or 6 small potatoes.
6. Add the potatoes to the seasoning mixture.
7. Mix very well.

Bake

8. Line a baking tray with parchment paper or aluminum foil. Preheat oven at 200° C/392° F for 10 minutes.
9. Line the potatoes on the parchment paper.
10. Place the baking tray in the oven with both the top and bottom heating elements on. Bake at 200° C/392° F for about 25 to 30 minutes.
11. Halfway through the baking, remove the tray and use tongs or spoons to flip the potato wedges. Then return the tray to the oven.
12. Bake till the potatoes become crispy and golden. Timing varies from oven to oven so check the oven from time to time. Serve Baked Potato Wedges with ketchup, chili sauce or your preferred dipping sauce. Sprinkle some red chili flakes or dried herbs or fresh herbs when serving.

Expert Tips

Fry potato wedges: You can opt shallow fry the potato wedges if you want to use less oil. Another option is to air-fry them. Simply follow the recipe of the baked version and air-fry. Herbs and spices: I like to add dried oregano and thyme to the potato wedges. However, you can adjust the herbs and seasonings to your taste. Feel free to add sage or rosemary for more flavor.Rice flour: Don’t forget to add rice flour to this recipe if you want extra crispy wedges! You can easily swap rice flour with tapioca flour, chickpea flour and arrowroot flour. With chickpea flour, there will be a nutty taste to the wedges.Potato wedges: Chop the potato wedges into equal-sized chunks to ensure that they cook evenly. If you are baking the wedges make sure you leave a slight space between them so that they don’t stick together. If you are frying do not add too many wedges to the pan as they will take longer to cook. Don’t forget to flip the wedges when you are cooking them, this ensures that they are cooked evenly on both sides.Oven temperature: When you are baking the potato wedges check them from time to time as oven temperatures vary. You may need to bake them for a longer amount of time or a shorter amount of time.

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. French Fries Recipe (Crispy & Perfect) Garlic Mashed Potatoes Recipe Chilli Potato Potato Sandwich | Aloo Sandwich This Potato Wedges recipe from the archives, originally published in December 2016 has been updated and republished on January 2023.

title: “Potato Wedges Recipe Fried Baked " ShowToc: true date: “2024-09-28” author: “Vernon Greer”

About Potato Wedges

Make Potato Wedges in two ways! Bake or deep fry these wedges depending on your preference. I share one recipe method and using this recipe, you can either deep fry or bake the potato wedges. This homemade Potato Wedges recipe is easy to follow and is vegan, gluten-free. It delivers delicious results every time. Potato is a tuber that tastes great when roasted, fried, simmered or baked. I make this recipe when I am in the mood for a quick snack. Add rice flour to the seasonings to make the wedges crispy on the outside but, if you do not have rice flour, then you can skip it or swap with a substitute (have listed a few in the recipe card below). I love adding dry herbs to give the wedges more flavor. My go-to mix is oregano, basil and thyme but, sometimes I add rosemary or sage too. Feel free to add your favorite herbs to the seasoning. If you chose to bake the potato wedges, then add olive oil to the marinade or any other neutral flavored oil or melted butter. If you are frying the potato wedges, then you can deep fry for extra crispy wedges or shallow fry them. Skip the olive oil if you are deep frying the potato wedges. Potato wedges make for a good finger food snack, party snack or side. You can easily double or triple the recipe to make a large batch for a party!

How to Make Potato Wedges

Prep for the Fried Version

1. Grab a mixing bowl or pan and below listed seasonings, herbs and spices:

¼ teaspoon of black pepper powder½ teaspoon of dried oregano½ teaspoon of dried basil½ teaspoon of thyme1 tablespoon of rice flour2 small to medium crushed or minced garlic salt to taste

2. Mix very well and set aside.
3. Rinse, peel and slice 250 grams of potatoes in the shape of wedges. Feel free to peel the skin from the potatoes. Tip: Use 2 large, 3 medium or 6 small potatoes.
4. Add the potato wedges to the bowl with the seasonings.
5. Mix well, shake and toss the bowl so that the seasoning coats the potato wedges evenly.

Make Fried Wedges

6. Heat oil in a wok, pan or kadai. Keep the flame on medium or medium-high. Gently place the potato wedges in the oil. You could also use a deep-fryer to fry these wedges.
7. Fry the potatoes on a medium or medium-high heat.
8. When one side is lightly golden, turn over the potato wedges with a slotted spoon.
9. Continue to fry and stir if needed, until they are cooked evenly.
10. Fry till crispy and golden.
11. Remove the fried potato wedges using a slotted spoon.
12. Place wedges on kitchen paper towels to absorb excess oil. Deep fry the wedges in batches in this manner.
13. Serve fried Potato Wedges hot with any dip or sauce of your choice. You can also sprinkle some red chili flakes while serving.

Make Baked Potato Wedges

1. Add the following herbs and seasonings to a mixing bowl:

¼ teaspoon of black pepper powder (ground black pepper)¼ teaspoon of dried oregano¼ teaspoon of dried basil¼ teaspoon of dry thyme1 small to medium garlic (crushed or minced)salt to taste

2. Now add 2 tablespoons of olive oil. You can also add 1 tablespoon of olive oil. Tip: You can also use any other neutral flavored oil Instead of olive oil.
3. Add 1 tablespoon of rice flour.
4. Mix until well combined and set aside.
5. Rinse, peel and slice 250 grams of potatoes in the shape of wedges. Feel free to peel the skin from the potatoes. Tip: Use 2 large, 3 medium or 6 small potatoes.
6. Add the potatoes to the seasoning mixture.
7. Mix very well.

Bake

8. Line a baking tray with parchment paper or aluminum foil. Preheat oven at 200° C/392° F for 10 minutes.
9. Line the potatoes on the parchment paper.
10. Place the baking tray in the oven with both the top and bottom heating elements on. Bake at 200° C/392° F for about 25 to 30 minutes.
11. Halfway through the baking, remove the tray and use tongs or spoons to flip the potato wedges. Then return the tray to the oven.
12. Bake till the potatoes become crispy and golden. Timing varies from oven to oven so check the oven from time to time. Serve Baked Potato Wedges with ketchup, chili sauce or your preferred dipping sauce. Sprinkle some red chili flakes or dried herbs or fresh herbs when serving.

Expert Tips

Fry potato wedges: You can opt shallow fry the potato wedges if you want to use less oil. Another option is to air-fry them. Simply follow the recipe of the baked version and air-fry. Herbs and spices: I like to add dried oregano and thyme to the potato wedges. However, you can adjust the herbs and seasonings to your taste. Feel free to add sage or rosemary for more flavor.Rice flour: Don’t forget to add rice flour to this recipe if you want extra crispy wedges! You can easily swap rice flour with tapioca flour, chickpea flour and arrowroot flour. With chickpea flour, there will be a nutty taste to the wedges.Potato wedges: Chop the potato wedges into equal-sized chunks to ensure that they cook evenly. If you are baking the wedges make sure you leave a slight space between them so that they don’t stick together. If you are frying do not add too many wedges to the pan as they will take longer to cook. Don’t forget to flip the wedges when you are cooking them, this ensures that they are cooked evenly on both sides.Oven temperature: When you are baking the potato wedges check them from time to time as oven temperatures vary. You may need to bake them for a longer amount of time or a shorter amount of time.

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. French Fries Recipe (Crispy & Perfect) Garlic Mashed Potatoes Recipe Chilli Potato Potato Sandwich | Aloo Sandwich This Potato Wedges recipe from the archives, originally published in December 2016 has been updated and republished on January 2023.