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Baked Potato Wedges

Raksha Kamat
10 minutes
Prep Time
60 minutes
Cook Time
4 People
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ABOUT Baked Potato Wedges RECIPE

The baked potato wedges are crispy on the outside and tender and soft at inside. You have to finish them soon when they are still hot. After they cool, they lose their crispiness.

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Italian
  • Baking
  • Appetizers

Ingredients Serving: 4

  1. 4 medium sized potatoes
  2. 4 tablespoon olive oil
  3. 1 Tablespoon Ginger-garlic paste
  4. 2 tablespoon red chili flakes
  5. 3 tablespoon Italian seasoning
  6. 1 tablespoon rosemary (optional)
  7. ¼ cup water
  8. ½ teaspoon salt to taste or as needed


  1. Pre-heat the oven at 200 C for 10 Minutes.
  2. While the oven is getting pre-heated, wash the potatoes. Peel them and cut into ½ inch thick wedges.
  3. Ensure that thickness is almost same for all the wedges for even baking.
  4. Add them to a mixing bowl. Add olive oil, ginger-garlic paste, red chili flakes, rosemary, Italian seasoning, salt and mix well with clean hands. Let all the potato wedges be covered by oil and seasonings.
  5. Line the baking tray with aluminium foil. Arrange the potato wedges in a line. They should not be over-lapping each other.
  6. Sprinkle ¼ cup water in the baking tray.
  7. Bake this at 200C for 30 Minutes.
  8. After 30 Minutes, carefully take out the baking tray and turn all the potato wedges to the other side.
  9. Again keep the baking tray with turned potato wedges in the oven and further bake for 20 Minutes at the same temperature.

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Hem Lata Srivastava
Hem Lata Srivastava   Jun-15-2016


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