Jamie Oliver Potato Wedges are made with baking potatoes, olive oil, sea salt, and freshly ground black pepper. This easy Potato Wedges recipe creates a crispy side dish that takes about 45 minutes to prepare and can serve up to 4 people.
More Jamie Oliver Potato Recipe:
- Jamie Oliver Potato And Leek Gratin
- Jamie Oliver Freeze Ahead Roast Potatoes
- Jamie Oliver Cheese And Potato Pie
🧡 Why You’ll Love This Potato Wedges Recipe:
- Simple Ingredients: This recipe uses just a few basic ingredients that are likely already in your kitchen.
- Easy to Prepare: The steps are straightforward, making it a great choice for beginners or when you need a quick side dish.
- Versatile Side Dish: These potato wedges pair wonderfully with a variety of main courses, from steaks to grilled chicken, or even as a snack with your favorite dip.
- Healthier Option: Baking potato wedges is a healthier alternative to frying, reducing the amount of oil used while still achieving a crispy texture.
- Perfectly Crispy: Following this recipe, you’ll get wedges that are crispy on the outside and fluffy on the inside, the ideal texture for potato wedges.
🥔 Jamie Oliver Potato Wedges Ingredients
- 2 tablespoons (30 ml) olive oil
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1.3 pounds (600 g) baking potatoes
🍟 How To Make Jamie Oliver Potato Wedges
- Preheat the Oven: First, set your oven to 400˚F (200˚C/gas mark 6). This high temperature is perfect for getting crispy wedges.
- Prepare the Potatoes: Next, wash the potatoes thoroughly to remove any dirt. Cut out any bad spots from the potatoes. Then, cut them into chunky wedge shapes. This shape helps the potatoes cook evenly and get a nice crunch.
- Parboil the Potatoes: Put a large pot of water on the stove and add a pinch of salt to it. Bring the water to a boil. Carefully add your potato wedges to the boiling water. Let them cook for about 8 minutes. You want them to be just starting to get soft, but not fully cooked.
- Dry and Season: After boiling, drain the potatoes in a colander. Shake them a bit to fluff up their surfaces; this helps make them crispier later. Let them steam dry for a couple of minutes. Then, transfer the wedges to a roasting tray. Drizzle the olive oil over the wedges, and sprinkle them with salt and black pepper. Toss everything together so the wedges are evenly coated.
- Bake the Potato Wedges: Spread the potato wedges out in a single layer on the tray. Put the tray in the preheated oven. Bake them for 30 minutes, or until they are golden and crispy. Halfway through, turn the wedges to ensure they brown evenly on all sides.
- Serve and Enjoy: Serve the hot potato wedges as a side dish with steak, chicken, or a dip like yogurt or sour cream. They are perfect for adding a bit of crunch to your meal.
💭 Recipe Tips:
- Pick the Best Potatoes: Use Russets or Yukon Golds for crunchy outside and soft inside.
- Make Even Cuts: Cut all your wedges the same size so they cook the same.
- Boil Just Right: Soften the potatoes a little, but don’t cook them all the way when boiling.
- Dry Before Adding Oil: Let your potatoes dry after boiling so they get crunchy in the oven.
- Flip Them Over: Turn your wedges over in the middle of baking to get them evenly crispy.
🍗 What To Serve With Potato Wedges?
This Crispy Potato Wedges pair well with steak, grilled chicken, roasted vegetables, or a fresh salad. They can also be served alongside dips such as ketchup, sour cream, barbecue sauce, or a spicy mayo for a delicious meal.
🎚 How To Store Leftovers Potato Wedges?
- Refrigerate: Keep the wedges in a sealed container in the fridge for up to 3 days.
- Freeze: First, freeze the wedges on a tray. When they are frozen, put them in a freezer bag. They will stay good for a month.
🥵 How To Reheat Leftovers Potato Wedges?
- In The Oven: Preheat the oven to 350°F (175°C). Spread the wedges on a baking sheet and heat for 10-15 minutes or until hot.
- In The Microwave: Place the wedges on a microwave-safe plate and heat for 1-2 minutes.
- In The Air Fryer: If you have an air fryer, you can reheat the wedges at 350°F for about 5-7 minutes or until they are crispy and hot.
FAQ’S
Can I Use Other Types Of Potatoes Besides Baking Potatoes?
Yes, while baking potatoes like Russets work best for crispiness, you can also use other starchy potatoes like Yukon Golds or Maris Piper.
Do I Need To Peel The Potatoes For This Recipe?
No, you do not need to peel the potatoes. The skin adds flavor and texture. Just make sure to scrub them clean.
How Do I Prevent The Wedges From Sticking To The Tray?
Use parchment paper or a silicone mat on your baking tray, and make sure the wedges are well-coated with olive oil.
How Can I Make These Potato Wedges Spicy?
Add spices like paprika, cayenne pepper, or chili powder to the oil before tossing with the wedges.
Why Do My Potato Wedges Come Out Soggy?
This could be due to too much moisture. Make sure to drain and steam dry the wedges thoroughly before oiling and baking.
Can I Cook These In An Air Fryer Instead Of An Oven?
Yes, cook them in an air fryer at 380°F (193°C) for about 15-20 minutes, shaking the basket halfway through.
More Jamie Oliver Potato Recipe:
Jamie Oliver Potato Wedges Nutrition Facts:
- Calories: 157
- Fat: 5.3g
- Saturates: 0.7g
- Sugars: 0.9g
- Salt: 0.6g
- Protein: 3.2g
- Carbs: 25.8g
- Fiber: 2g
Jamie Oliver Potato Wedges Recipe
Description
Jamie Oliver Potato Wedges are made with baking potatoes, olive oil, sea salt, and freshly ground black pepper. This easy Potato Wedges recipe creates a crispy side dish that takes about 45 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the Oven: First, set your oven to 400˚F (200˚C/gas mark 6). This high temperature is perfect for getting crispy wedges.
- Prepare the Potatoes: Next, wash the potatoes thoroughly to remove any dirt. Cut out any bad spots from the potatoes. Then, cut them into chunky wedge shapes. This shape helps the potatoes cook evenly and get a nice crunch.
- Parboil the Potatoes: Put a large pot of water on the stove and add a pinch of salt to it. Bring the water to a boil. Carefully add your potato wedges to the boiling water. Let them cook for about 8 minutes. You want them to be just starting to get soft, but not fully cooked.
- Dry and Season: After boiling, drain the potatoes in a colander. Shake them a bit to fluff up their surfaces; this helps make them crispier later. Let them steam dry for a couple of minutes. Then, transfer the wedges to a roasting tray. Drizzle the olive oil over the wedges, and sprinkle them with salt and black pepper. Toss everything together so the wedges are evenly coated.
- Bake the Potato Wedges: Spread the potato wedges out in a single layer on the tray. Put the tray in the preheated oven. Bake them for 30 minutes, or until they are golden and crispy. Halfway through, turn the wedges to ensure they brown evenly on all sides.
- Serve and Enjoy: Serve the hot potato wedges as a side dish with steak, chicken, or a dip like yogurt or sour cream. They are perfect for adding a bit of crunch to your meal.
Notes
- Pick the Best Potatoes: Use Russets or Yukon Golds for crunchy outside and soft inside.
- Make Even Cuts: Cut all your wedges the same size so they cook the same.
- Boil Just Right: Soften the potatoes a little, but don’t cook them all the way when boiling.
- Dry Before Adding Oil: Let your potatoes dry after boiling so they get crunchy in the oven.
- Flip Them Over: Turn your wedges over in the middle of baking to get them evenly crispy.
Jamie Oliver Potato