Potato Wedges

Potato Wedges

If getting to the chippy is too expensive or not possible (particularly during lockdown), we can make out own wedges. They’re cheap and easy to make at home and hits the spot!


  • Potatoes (use one medium potato per person)
  • Cooking oil (vegetable, sunflower or olive all work well)
  • Salt and pepper


  1. First prepare your potatoes. Slice them in half, then in to quarters – there’s no need to peel your potatoes. Then slice each quarter in half again this time on the diagonal to give you eight wedges. If you have a particularly large wedge you can slice this in half once more to make it more bite-sized. Repeat this for all of your potatoes.
  2. Heat your oven to 200°C/ 395°F/ Gas Mark 6.
  3. Place your wedges in a medium sized saucepan and pour over enough boiling water to cover the potatoes. Add a large pinch of salt and put on a medium heat to bring to the boil.
  4. Give the potatoes 5 minutes on the boil before removing from the heat and draining in a sieve or colander. Allow the wedges to sit and dry for five minutes.
  5. Place your potatoes back in your empty saucepan and add your oil, around a tablespoon per whole potato should be enough. Using a spoon (or your hands) coat the wedges in the oil so that all surfaces and edges have a coating. Add some salt to your wedges and some pepper.
  6. Spread your wedges out on a baking tray and place in the over for 20-25 mins, giving them a turn about half way through.
  7. Remove your wedges from the oven and serve as they are (you may wish to add more salt) or service with ketchup mayo, soured cream or any dip of your choice!
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