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Oven Baked Potato Wedges

Oven Baked Potato Wedges Which Are Crunchy and Crispy on the outside, yet Soft and Light on the inside!
Course Side Dish
Cuisine Fash Food
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 354kcal
Author Jessica


  • 4 medium white-potatoes
  • 2 tbsp olive-oil
  • ½ cup parmesan, finely grated
  • 1 tsp heaped garlic-powder
  • 1 tsp heaped paprika
  • tsp black-pepper
  • ½ tsp dried thyme
  • ½ tsp salt
  • ¼ tsp cayenne-pepper, or more for spicy wedges


  • Slice your sausage into 8 equal-wedge shapes. I find this easiest by cutting in half, then trimming people in half an hour & slicing in half.
  • Pop in a pot of cold-water with a pinch of salt & bring to boil for 3-4minutes. You need to only just have the ability to slit with a knife. No more & they are over boiled.
  • Drain & provide them a shake from the colander to demanding the edges. Sit and rest to steam for 5minutes or more.
  • Meanwhile, in a small bowl blend the olive-oil, paprika, garlic-powder, cayenne-pepper, thyme, salt & black-pepper then preheat the oven to 390°F.
  • Blend your wedges together with an oil seasoning, combine to completely coat, then pour into your Parmesan and blend.
  • Spray or lightly oil an oven and evenly space out your own wedges. Use 2 trays in case you must.
  • Bake for 25-30minutess or till golden-brown on the exterior. Flip once after 15minutes.
  • Serve and enjoy with your favourite dip.


  • Steam - Letting the wedges to sit down the steam is discharged is a significant measure. After being parboiled that they will have taken on undesirable moisture. The steam is only that undesirable moisture exiting the wedges. It is preferable to let them steam till they start to cool, or completely stops steaming.
  • Spice - ¼ teaspoon of cayenne-pepper provides a gentle kick of spice. Boost for more spice or simply take out all together in case you'd like without!
  • Space - It is important to distance the wedges apart from the oven. If they are too close they'll steam rather than bake, therefore turning rancid in the procedure!
  • Salt - I just use ½ teaspoon of salt in the seasoning since seasoning is down to taste. However it is hard to'taste test' as if they are raw. Insert more after they are cooked if you desire them saltier!