This is How You Make Perfect Potato Wedges at Home

If you’re craving the crispy deliciousness of your local pub’s fried potato wedges and sour cream, we have good news for you: this recipe will help you recreate it all at home.

To get the most out of this potato wedges recipe, you’ll want to use Wiltshire’s new EasyBake chip or crisper tray. They’re perforated, non-stick and only $19 apiece.

The trays are designed to utilise the heat of an everyday oven to give you the crispiest and fluffiest of chips whilst also saving you money on an expensive air or deep fryer.

Regardless of which tray you use, this recipe will give you some delicious potato snacks.

How to make perfect oven-baked wedges

Wiltshire has shared a delicious recipe for oven-baked wedges and salsa verde, which we’ve popped below for you.

Here’s how to make them at home:

What you’ll need:

• 800g (4 large) coliban/washed potatoes, skin on
• 2 tbsp olive oil
• Sea salt flakes & freshly ground black pepper, to taste

Directions:

1. Preheat oven 220°C fan forced. Wash, dry and cut the potatoes into 2-3cm thick wedges. Place wedges into a bowl. Spoon over the oil, season with salt and pepper. Toss gently with hands until potatoes are well coated.
2. Tip wedges into tray and spread so they are in a single layer. Place a tray lined with baking paper into the oven on the lowest shelf (to catch any drips), then place the wedges into the centre of the oven. Bake 40-45 minutes, turning the wedges every 15 minutes until golden and tender.

And here’s how to make the salsa verde for your potato wedges:

What you’ll need:

• ½ cup firmly packed flat-leaf parsley leaves, finely chopped
• ¼ cup firmly packed mint leaves, finely chopped
• ½ small garlic clove, crushed
• 2 tbsp drained capers, chopped
• 80ml (1/3 cup) extra virgin olive oil
• 30ml (11/2 tbsp) red wine vinegar
• 1/4 tsp caster sugar
• Sea salt flakes & freshly ground black pepper, to taste

Directions:

• Combine the herbs, garlic and capers in a bowl. Whisk the oil, vinegar, sugar and salt and pepper with a fork until well combined. Stir into the herb mixture, mix well.

Once both are ready, you can plate up your potato wedges and serve with a side of the salsa verde. Or sub it out for sweet chilli and sour cream if you prefer the classic take.

If you do have an air fryer that you want to use for crispy potatoes, chips or potato wedges, we have a recipe for that too.

This article has been updated since its original publish date.

Lead Image Credit: iStock