These crispy potato wedges are the reason my kids ask for "the crunchy ones" instead of chips.
They're ridiculously easy, they go with pretty much anything (my panko chicken schnitzel and beef patty burgers are two of our favourites), and there's an oven method AND an air fryer method, so nobody's got an excuse.
A Quick Look At The Recipe
🥔 Recipe: Crispy Potato Wedges
⏰ Ready In: 1 hour (10 min prep + 50 min cook)
🍽️ Serves: 6
🔥 Calories: 175kcal per serve
🌰 Main Ingredients: Kipfler potatoes, butter, olive oil, lemon zest, paprika
🌱 Dietary Info: Vegetarian, naturally gluten-free, oven AND air fryer methods included
💛 Why You'll Love It: Proper crunch on the outside, fluffy in the middle, and no deep fryer required
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"The seasoning mix of paprika and lemon really made them next level!"
Fiona
Fiona's not wrong, that paprika and lemon zest combo is what makes these different from your bog-standard wedges.
I've had a few people ask if they can freeze the potatoes before cooking (yes, more on that below), and honestly these are just as good next to a tuna melt as they are alongside beef rissoles or dunked straight into a bowl of Thermomix aioli.
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Why You're Going To Love This Recipe
- Properly crunchy on the outside, soft and fluffy in the middle. No sad, soggy wedges here.
- Two cooking methods - oven or air fryer, both included in the recipe card.
- Just 6 ingredients, most of which are already sitting in your pantry.
- A crowd-pleaser for kids and adults, and way cheaper (and healthier) than the takeaway version.
Potato Wedges Ingredients
Nothing fancy here. A couple of these are worth a quick mention before you start:
- Kipfler potatoes - my first choice because they hold their shape and go beautifully fluffy inside. No kipflers? Sebago, Coliban or any all-purpose floury potato will do the job.
- Lemon zest - don't skip it. It cuts through the richness and is honestly what makes people ask for the recipe.
- Paprika - regular or sweet is fine, but a smoked paprika swap gives a lovely deeper, almost BBQ flavour if you want to switch things up.
Variations
- Chicken salt wedges - swap the paprika for a good sprinkle of chicken salt after cooking. My kids won't eat them any other way.
- Parmesan and garlic - toss with finely grated parmesan and a pinch of garlic powder in the last 5 minutes of cooking.
- Want them extra crunchy? A light dusting of cornflour before roasting gives an even crunchier shell if you're chasing maximum crunch. It's not essential, my method gets there without it, but it's a fun one to try.
- Skip the lemon zest and add a pinch of cayenne instead for a spicier version.
- Serve them loaded, cheese, bacon and a drizzle of sour cream turns them into a full meal. My Thermomix coleslaw on the side rounds it out nicely.
How To Make Crispy Potato Wedges
Full ingredient quantities and the air fryer method are in the recipe card at the bottom of the post, but here's the run-down for the oven method.
- Step 1: Par-boil the potatoes. Cut into wedges and boil for 10 minutes until just tender. This is the bit that gives you a fluffy inside, don't skip it.
- Step 2: Heat the tray. Drain the potatoes really well (give the pot a good shake over low heat to steam off extra moisture), then heat the butter and oil in the tray for 5 minutes until sizzling hot.
- Step 3: Roast. Toss the wedges through the hot oil, spread them out in a single layer with a bit of space between each one (crowding the tray is the #1 reason wedges go soggy), and roast for 15-20 minutes.
- Step 4: Season and finish. Add the lemon zest, paprika, salt and pepper, give everything a good shake, then roast for another 20 minutes until deeply golden and crispy.
Recipe Tips
- Don't overcrowd the tray. Give each wedge a bit of breathing room or they'll steam instead of crisp up.
- Dry the potatoes properly after par-boiling. Extra water on the surface is the enemy of crunch.
- Preheating the oil and butter in the tray before the potatoes go in makes a real difference, that initial sizzle is what kickstarts the crispy crust.
- Storage: keep leftovers in an airtight container in the fridge for up to 2 days.
- Reheating: pop them back in a 200°C oven for 10-12 minutes, or the air fryer at 190°C for about 5 minutes. Skip the microwave, it'll turn them soft.
- Freezing raw wedges: yes, you can par-boil and freeze them uncooked (someone asked me this in the comments!). Freeze the par-boiled wedges in a single layer before adding the seasoning, then roast from frozen, adding a few extra minutes to the cook time.
- What to dip them in? Sour cream and sweet chilli sauce is the classic combo in our house, but a bowl of aioli works a treat too.
Crispy Potato Wedges FAQs
Cut each potato in half lengthways, then cut each half into 3-4 wedges (depending on the size of your potato). Try to keep them roughly the same size so they cook evenly.
Usually one of two things. Either the tray was too crowded (the wedges need space to roast, not steam), or there was too much moisture left on them after par-boiling. Dry them well, and don't be afraid to spread them across two trays if you're doubling the recipe.
Yep! Par-boil the wedges as per the recipe, let them cool completely, then freeze them in a single layer (before adding the oil or seasoning). Roast them straight from frozen, just add a few extra minutes to the cooking time.
Reheat them in the oven at 200°C for 10-12 minutes, or in the air fryer at 190°C for about 5 minutes. Both bring the crunch back. The microwave will just make them soft and sad.
Cooked wedges keep in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer to crisp them back up before serving.
More Sides & Snacks Recipes
If you're after a few more sides to round out the meal, these are all regulars in our house.
Crispy Potato Wedges
Ingredients
- 1 kg kipfler potatoes
- 30 g butter
- 2 tbs olive oil
- grated lemon zest from 1 lemon
- 1 ½ teaspoon ground paprika or sweet paprika
- sea salt and pepper to season
Instructions
Oven Method
- Preheat oven to 210 degrees celsius (fan-forced).
- Peel the kipfler potatoes and slice them down the middle.
- Place the kipfler potatoes in a saucepan and cover with water. Bring to the boil for 10 minutes or until just tender (but not soft).
- Drain the potatoes and place them back into the saucepan. Shake the saucepan over low heat to remove any excess liquid.
- Meanwhile, place the butter and olive oil into a large baking tray and cook in the oven for 5 minutes or until hot and melted.
- Place the potatoes into the baking tray and toss to coat with the oil/butter mixture.
- Cook for 15-20 minutes.
- Sprinkle with the lemon zest, paprika, salt and pepper and shake to coat.
- Place back into the oven for a further 20 minutes or until golden and crispy.
Air Fryer Method
- Peel the kipfler potatoes and slice them down the middle.
- Soak the potatoes in a bowl of cold water for 20 minutes. Drain and pat dry with paper towel.
- Place the potatoes into a large bowl. Add the olive oil (do not use butter if following the air fryer method), paprika, lemon zest, salt and pepper. Toss until the potatoes are well coated in the seasonings and oil.
- Place into the air fryer basket (do not exceed the machines capacity - you may have to cook the potatoes in batches).
- Cook on 200 degrees celsius for 30 minutes, tossing every 10 minutes. After 30 minutes, check if the potatoes are extra crunchy, if not, cook for a further 10 minutes. The potato wedges should be crunchy on the outside and soft on the inside.
Notes
- Potatoes - Kipfler potatoes are the BEST variety of potato to use for crispy potato wedges! Peel and cut in half lengthways before par boiling. The following varieties are also great for roasting: Yukon Gold, Red Potatoes, Desiree, Sebago, Dutch Cream and Coliban.
- Preheat the oven - preheat to 210 degrees celsius (fan-forced) before adding the potatoes.
- Par Boil (oven method only) - par boil for 10 minutes or until just tender (but not soft). Drain the potatoes and then place back into the pot over the heat and shake until absolutely no moisture remains at all. You may notice that some little bits will come off when you shake the pot and that's completely fine... those bits are going to end up as extra crispy little bites!
- Storing - store any leftover potato wedges in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer until hot and crispy.
cassy says
making these ahead in big batches for dinner visitors - have you tried par-boiling then freezing the wedges? not sure if i should season prior to freezing or after...
Lucy says
I haven't tried that sorry!
Christophoros says
Not cooked them yet, but by what everyone says doing them tonight with pan-fried liver, fresh from the garden broad beans, & Parmesan cauliflower cheese.
Will report back later.
Fiona says
Made these for dinner last night. Much tastier than any restaurant wedges. The seasoning mix of paprika and lemon really made them next level! Sprinkled with cheese and bacon then grilled, served with sour cream and chilli sauce. Just perfect!
Lucy says
Fantastic!
Pip says
Best Ever Tasty, Crispy & Fluffy Oven Cooked Potato Wedges . Just follow the recipe instructions & you will get rave reviews from the diners. I use One Extra Large Potato per person. Just peel, split down centre & cut 6 - 8 thick wedges from each potato. My flavouring at the 20 minute mark is Large zest of 1 Big Lemon, Sea Salt Flakes, Mixed Ground Peppercorns & a top quality Smoked Sweet Paprika. You will never have leftovers, they disappear so fast I use Olive Oil & Unsalted Butter on the sheet pan
Vanessa says
My partner and 11 year old said they were the greatest wedges of all time! I have to agree. When you go out usually it’s all about the toppings. These are stand alone delicious! Perfect lockdown taste bud escape
Lucy says
I'm SO thrilled you like them! I hope your lockdown doesn't last too long!
Syeda sofia Quadri says
Hi! These look amazing! Do i cut them Into wedges after slicing them Down the middle? Also can any of the stages be made ahead? Thanks!
Lucy says
Hi there, it depends on the size of the potato you use! If you're using small kipflers, then just down the middle will be fine. But for larger potatoes, you'll need to cut into smaller wedges. These are best prepared just before cooking.