Baked Potato Wedges

Cook along · 10 steps

Method

1. 1

   Rinse the potatoes and cut them into evenly sized wedges. Peel them if desired.

2. 2

   For the fried version, combine black pepper, oregano, basil, thyme, rice flour, and salt in a bowl. For the baked version, also add olive oil and mix well.

3. 3

   Add the potato wedges to the seasoning mixture and toss thoroughly until they are evenly coated.

   

4. 4

   For frying: Heat oil in a wok, pan, or kadai over medium to medium-high heat. Fry the wedges in batches until one side turns lightly golden.

5. 5

   Turn the wedges with a slotted spoon and continue frying, stirring as needed, until evenly cooked, crispy, and golden.

   

6. 6

   Remove the fried wedges with a slotted spoon and place them on kitchen paper towels to absorb excess oil.

7. 7

   For baking: Preheat the oven to 200°C (392°F) for 10 minutes. Line a baking tray with parchment paper or aluminium foil and arrange the wedges with ½–1 inch space between them.

8. 8

   Bake with both the top and bottom heating elements on at 200°C for 25–30 minutes. Halfway through, turn the wedges using tongs or a spoon.

   

9. 9

   Continue baking until the wedges are crispy and golden. Check periodically as baking time may vary between ovens.

10. 10

    Serve the fried or baked potato wedges hot or warm with ketchup, chilli sauce, mayonnaise, aioli, or your preferred dip.