Here I share with you a some game changing tips to getting Oven Baked Potato Wedges that are crispy and crunchy on the outside, yet light and fluffy on the inside!

And that’s what potato wedges are all about right? Nobody wants soggy wedges, there’s literally nothing worse. So it got me thinking, surely the only way to get crispy potato wedges isn’t just using a deep fat fryer? There’s got to be a way to getting truly crispy wedges in the oven. Well my friends, after much trial and error, and eating too many potatoes to the point I now look like a potato, I can safely tell you yes. Homemade crispy oven baked potato wedges are totally a thing.

Ingredients

• 4 medium White Potatoes
• 1/2 cup / 35g Parmesan, finely grated
• 2 tbsp Olive Oil
• 1 heaped tsp Paprika
• 1 heaped tsp Garlic Powder
• 1/2 tsp Dried Thyme
• 1/2 tsp Salt
• 1/4 tsp Cayenne Pepper, or more for spicier wedges!
• 1/8 tsp Black Pepper

Instructions

1. Slice your potatoes into 8 equal wedge shapes. I find this easiest by slicing in half, then slicing those in half, and finally slicing in half again.
2. Pop in a pot of cold water with a pinch of salt and bring to boil for 3-4 minutes. You should only just be able to slice with a knife. Any longer and they're over boiled.
3. Drain and give them a shake in the colander to rough the edges. Sit and rest to steam for at least 5 minutes.
4. Meanwhile, in a small bowl combine your Olive Oil, Paprika, Garlic Powder, Cayenne Pepper, Thyme, Salt and Black Pepper and preheat the oven to 200c/390f.
5. Combine your wedges with the oil seasoning, mix to fully coat, then pour in your Parmesan and mix again.
6. Spray or lightly oil an oven tray and evenly space out your wedges. Use 2 trays if you have to.
7. Bake for 25-30mins or until golden brown on the outside. Flip once after 15 mins.
8. Enjoy hot with your favourite dip!