Potato Wedges




Introduction: Potato Wedges

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In this instructable I'm going to how you how to make super tasty and easy potato wedges.

Step 1: Ingredients

You will need:
  • Potatoes
  • Olive oil
  • Salt and pepper
  • Paprika or any herbs and spices of your choice

Step 2: Cutting the Potatoes

Cut each potato in half then take one of the halves and cut at a diagonal from the outside to the centre. Then cut them pieces the same way in half again.

Step 3: Bake the Wedges

Place your wedges on a baking tray and put 2 tbsp's of oil and season them with salt, pepper and paprika then using your hands or 2 forks shuffle them all around in the tray to cover the wedges with the oil and seasoning. Pre-heat your oven to 180°c/350°f and bake the wedges in the oven for around 25 minutes until golden brown. Turn and shuffle them around frequently on the baking tray to prevent them sticking.

Step 4: Finished

Now you have a plate of delicious homemade potato wedges.



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    15 Discussions

    I use store bought chicken seasoning on mine,nobody has to know,and they are good too.

    This is a great instrucable. Thanks! I've found that first mixing the oil and spices together in a very large mixing bowl, then adding the sliced potatoes to the bowl and tossing (by hand or with salad tongs) will coat the potatoes evenly. Add a film of oil onto the baking sheet with a brush or folded paper towel (or use an aerosol spray such as Pam) and the potatoes won't stick to the sheet.

    1 reply

    Ziploc bag works as an easier mixing bowl. Also provides good storage so kids and such can just pop them in the oven whenever they want a snack.

    GET IN MY BELLY!!!!!!!!. I am going to try them now. Thanks for the post.

    Try putting the wedges in a plastic bag with the oil and shaking them up. This coats them pretty well. You can also add the spices at this time or spice them on the sheet.

    Delicious instructable just looking at it. I'll have to try these. I'm thinking red potatoes. Thanks for posting.

    Hi jkdabrown;
    I love these potato wedges.
    I've been doing similar wedges for years.
    Just a suggestion:
    When I do mine I use a large covered skillet over a very low flame.
    I arrange them all "Skin Side Down" with a drop or 2 of oil on each.
    The advantage is the starchy potato flesh never sticks to the pan and nicely browns.
    It's permitted to have a bit of blackened area on the skin. Actually a plus.
    My affectionate name for these is "Burnt Potatoes"
    Anyway, keep up the good work!

    1 reply

    Can you be more descriptive with the 2 tbsp's of oil? Do we just put it in the tray to do we spread it on top of the the wedges?

    1 reply

    Hi saumpro I have now edited this step with more detail. Thanks for the feedback.

    I like mine crunchy, so I roast them for 10 minutes at 450, then turn them and give them another 10 minutes. And I usually use red potatoes.