I remember the first time I tried making potato wedges. I was 15, and I was so excited to try something ’grown-up’ in the kitchen. I was home alone and decided to make a batch of crispy, golden wedges just like the ones you get at a good pub. I thought I had the recipe down, but they ended up too soggy and under-seasoned. It was a disappointment, but it taught me the importance of getting the right technique. Years later, when I stumbled upon Jamie Oliver’s recipe for potato wedges, it felt like I had found the golden ticket. His method was simple but genius. I could almost taste the crispy exterior and soft, fluffy center with each bite. That day, I understood why his recipes have such a loyal following-because they work.
Jamie Oliver’s Potato Wedges Recipe
Jamie’s potato wedges recipe is everything I had been hoping for. It’s a perfect mix of crispy, golden outside and tender inside. The secret isn’t just in the seasoning, but in how the wedges are prepared and cooked. It’s simple but it transforms the humble potato into something extraordinary. What I love about this recipe is that it’s full of flavor without over-complicating things.
When I first tried Jamie’s version, it was all about balancing the right textures and flavors, and it made me realize how easy it is to elevate something as basic as a potato. Here’s a deeper look into the recipe:
Ingredients Needed
- 4 large potatoes (any variety will do, but I love Russets for their fluffiness)
- Olive oil (Jamie uses about 2 tablespoons, but you can add more depending on how crispy you like your wedges)
- 1 teaspoon smoked paprika (gives a beautiful depth of flavor)
- 1 teaspoon dried oregano (adds that Mediterranean kick)
- 1 teaspoon garlic powder (because who doesn’t love garlic?)
- Salt and pepper to taste (always essential for seasoning)
- Fresh parsley (optional, but it adds a nice touch of color and freshness)
I always recommend using good quality olive oil because it makes a big difference. You don’t need a fancy bottle, but the extra virgin olive oil just gives it a richness that makes each bite so much more satisfying.
How To Make Jamie Oliver’s Potato Wedges
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Preheat The Oven To 200°C (400°F).
This is a crucial step. It allows the potatoes to get that crispy outer layer without drying out.
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Wash And Cut Your Potatoes.
Jamie suggests leaving the skins on for texture. I used to peel them as a kid, but keeping the skin on adds a rustic feel and a little extra crunch.
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Parboil The Potatoes.
This step takes about 10 minutes. By cooking the potatoes halfway in boiling water, you ensure the inside becomes soft and fluffy while the outside crisps up perfectly in the oven.
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Season Your Wedges.
Toss the parboiled potatoes in a large bowl with olive oil, paprika, oregano, garlic powder, salt, and pepper. I love this step because the spices coat the wedges so evenly, and the aroma starts filling the kitchen.
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Roast The Potatoes.
Lay the wedges on a baking tray in a single layer. Don’t overcrowd them! Roast for about 30-35 minutes or until golden and crispy. Halfway through, flip them to ensure they crisp evenly.
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Finish With Fresh Parsley.
When the wedges come out of the oven, sprinkle them with fresh parsley for that pop of color and freshness.
Ingredient Science Spotlight
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Potatoes
Potatoes are mostly starch, and this is key to getting the right texture. When you parboil them, the starch begins to release, creating a rough surface on the potato wedges. This rough surface helps trap the oil and seasoning, resulting in a crispier outer layer.
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Olive Oil
The oil is what helps crisp up the potatoes, but it also adds flavor. It acts as a conductor for heat, allowing the spices to penetrate the potato wedges and coat them evenly.
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Garlic And Paprika
Both garlic powder and paprika are flavor-packed ingredients. Garlic powder is great for adding that savory, almost umami punch, while smoked paprika gives the wedges a deep, smoky flavor without needing to actually smoke anything.
Expert Tips
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Cut The Potatoes Evenly
This is so simple but can make a huge difference. Aim for uniform thickness to ensure the wedges cook evenly.
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Don’t Skip The Parboiling
Parboiling the potatoes might seem like an extra step, but it’s key. If you skip it, the insides won’t be as fluffy, and the outsides might not crisp up right.
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Use A Hot Oven
Make sure your oven is preheated to the right temperature. The heat is what turns the wedges crispy and golden. If your oven’s too cool, you’ll end up with soggy potatoes.
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Give Them Space On The Baking Sheet
Crowding the wedges will steam them rather than roasting them, so spread them out in one layer. This ensures they get that perfect golden color.
Recipe Variations
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Sweet Potato Wedges
Swap regular potatoes for sweet potatoes for a slightly sweeter and more earthy taste. You can even use a mix of both.
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Cheese And Herb Wedges
Add grated parmesan or cheddar over the wedges in the final minutes of baking for a cheesy, melty finish.
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Spicy Wedges
Add chili powder or cayenne pepper to the seasoning mix if you like a bit of heat.
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Crispy Herb Coating
For extra crunch, toss the wedges in breadcrumbs or panko breadcrumbs along with your seasoning before baking.
Final Words
What I love most about Jamie Oliver’s potato wedges is how adaptable they are. You can tweak the recipe with whatever spices you have on hand, but the technique always remains the same. It’s a simple dish that really lets the flavors of the ingredients shine through. Plus, it’s incredibly satisfying to watch them come out of the oven, golden and crisp.
FAQs
What Makes Jamie Oliver’s Potato Wedges Different?
Jamie uses simple ingredients like olive oil, garlic, and rosemary for flavor. The wedges are also cooked until crispy on the outside and soft inside, giving them the perfect texture.
Can I Make Jamie Oliver’s Potato Wedges Ahead Of Time?
Yes, you can prep them in advance. Just slice and season the potatoes, then store them in the fridge. You can cook them when you’re ready.
What Is The Secret To Crispy Potato Wedges?
The key is to make sure the wedges are coated with oil and spaced out on the baking tray. The high oven temperature helps them crisp up without drying out.