Jamie Oliver Potato Wedges Recipe

I made these potato wedges last weekend when the weather turned weird—like, not quite cold but definitely not warm—and all I wanted was something salty, golden, and a little bit reckless. You know that feeling? When you want to eat with your fingers and not think about it too much. So I threw these in the oven and, wow. Crispy edges, fluffy middles, a bit of sea salt catching the light. I didn’t even wait for the rest of dinner. Just grabbed one. Then three. (inspired by Jamie Oliver)

Ingredients You’ll Need

For the wedges:

• 1.3 pounds of baking potatoes
• A good glug of olive oil—maybe two tablespoons, Don’t measure it like a robot.
• Sea salt, whatever amount feels right Black pepper, freshly ground, because the jarred stuff tastes like dust

How To Make Jamie Oliver Potato Wedges

1. Start by cranking your oven up to 400°F. No hesitation. It needs to be hot. Angry-hot. This isn’t a slow roast situation.
2. Rinse the dirt off your potatoes. Scrub like you mean it. You don’t need to peel them unless you hate joy. The skins go crackly in the oven—why would you get rid of that? Slice them into fat wedges, not too skinny. Like chunky boat shapes. Something you want to sink your teeth into.
3. Now boil some water with a bit of salt. Not too much, but don’t be shy either. Drop the wedges in once it’s bubbling like mad. Let them cook just until they start going soft. You’ll know. Maybe 8 minutes? Check with a fork. Then drain them—gently. Shake the colander like you’re trying to wake them up. Their edges should go all roughed up and fuzzy. That’s good. That’s texture.
4. Let them steam dry for a bit. You don’t want them wet. Moisture is the enemy of crunch. Once they stop steaming, toss them in a roasting tray. Pour the olive oil over. Salt. Pepper. Mix it all with your hands if you can. Get messy. There’s something satisfying about it.
5. Lay them out in a single layer. Space them apart like little sunbathers. Into the oven they go. Give them about 30 minutes, maybe more, depending on your oven. Flip them halfway through. You want each side golden and loud when you bite it. Not floppy. Never floppy.
6. Take them out. Stand there. Eat one right off the tray even if it burns a bit. That’s the point.

Why I Love This Recipe

I didn’t plan to make these. It just happened. One of those days when you’re hungry but not in the mood for anything complicated. These wedges saved me. They reminded me of eating chips on the curb as a teenager, vinegar stinging my fingers. My partner dipped his in sour cream and made this ridiculous noise. We barely said a word while eating. Just looked at each other and nodded.

Recipe Tips

• Don’t overthink the oil. If it looks dry, add more.
• Uneven wedges will cook unevenly. Just saying.
• You can toss in some garlic powder or smoked paprika if you’re feeling fancy—or hungover.
• Letting them dry after boiling is half the magic.
• Don’t skip it. Use your nose. If they smell done, they probably are.

How To Store Jamie Oliver Potato Wedges

• At Room Temperature: Eat them within a couple hours. Otherwise they go weird. Like cold fries—sad and rubbery.
• In the Fridge: Toss them in a container. Lid on. They’ll hang around for about three days. Maybe less if someone finds them first.
• In the Freezer: Spread them out on a tray first. Let them freeze that way so they don’t become one big potato brick. Then bag them. One month, tops.

Reheating

• Oven is best. 350°F. Ten, maybe fifteen minutes.
• Microwave It’ll do in a pinch but expect disappointment.
• Air fryer brings them back to life. 5–7 minutes. Like new. Maybe even better.

Let’s Answer a Few Questions

Can I use a different potato?
Yeah. Maris Piper, Yukon Gold—anything starchy. Just don’t use waxy ones unless you want wedges that sulk in the oven.

Do I really have to keep the skin on?
Nope. But you’re missing out. That crisp snap when it roasts? Pure bliss.

How do I stop them from sticking to the tray?
Grease the hell out of it. Or line it with parchment. Or both. You decide.

Can I add heat?
Absolutely. Toss in chili powder. Or just drown them in hot sauce afterward. Same effect.

Mine came out soggy. Why?
Probably too wet going in. Or you crowded them. Give them space. Let them breathe.

Can I use the air fryer instead?
Yes. Honestly,They might be even better. Less mess. Still crisp.

Nutrition Facts:

• Calories: 157
• Carbs: 25.8g
• Protein: 3.2g
• Fat: 5.3g
• Sugar: 0.9g
• Fibre: 2g
• Sodium: 0.6g

Try More Recipe:

• Jamie Oliver Dauphinoise Potatoes
• Jamie Oliver Butternut Lasagne
• Jamie Oliver Courgette Gratin