These oven-baked potato wedges have crisp, seasoned edges and fluffy centres, with garlic and thyme for flavour. Even cutting, thorough drying and a preheated tray help them brown without deep-frying.
Ingredients
- 900g Potatoes
- 3 cloves Garlic
- 2 tbsp Olive oil
- 1 tsp Paprika
- 1 tsp Dried thyme
- 3/4 tsp, divided Fine salt
Equipment
Large roasting tray · Large bowl · Clean tea towel · Fish slice or spatula
Method
- Heat the oven to 220°C (200°C fan) and place a large roasting tray inside to heat. Scrub the potatoes and cut lengthways into even wedges about 2 cm thick at the widest point.
- Rinse the wedges in cold water to remove surface starch, then dry very thoroughly with a clean tea towel. Moisture on the surface will prevent crisping.
- Toss the dry wedges in a bowl with olive oil, paprika, thyme, finely crushed garlic and 1/2 tsp salt until coated. Carefully remove the hot tray and spread the wedges in a single layer, cut sides down, leaving space between them.
- Roast for 25 minutes without moving them. Turn with a spatula and roast for another 12–18 minutes, checking after 12 minutes, until all sides are browned and a knife slides into the thickest wedge easily.
- Season with the remaining salt and serve immediately. If the wedges are tender but pale, move the tray to a higher shelf for the final few minutes and watch closely.
Allotment tip
Floury or all-purpose potatoes give the fluffiest centre. If using very large potatoes, cut smaller wedges and check early so the outside does not overbrown.
Serving suggestions
Serve with a green salad, hummus, bean stew or a dip. Add freshly chopped parsley after baking if available.
Seasonal allotment note
New potatoes can be used with their thin skins, although their higher moisture may make the wedges less fluffy; stored baking potatoes give the crispest result.
Ingredient swaps
Use rosemary instead of thyme, or smoked paprika instead of sweet paprika. For a less intense garlic flavour, leave out the crushed garlic and add a little garlic granules with the seasoning.
Allergens: No major allergens are intentionally included in the listed ingredients; check product labels for cross-contact and any additional declared allergens.
Storing leftovers
Wedges are best freshly baked. Cool leftovers promptly, refrigerate within 1–2 hours and use within 48 hours; reheat once in a hot oven until steaming throughout. Do not leave cooked potatoes at room temperature.