Tray full of crispy potato wedges topped with crispy onions and garlic

Crispy Golden Potato Wedges

 Ingredient Notes

  • Potatoes: Baking potatoes are great because they make the best skins. These wedges, like most, leave the skin on and baking potato skins can get really nice and crispy! Perfect for this recipe.
  • Olive oil & Butter: Using olive oil mixed with butter gives the centre that buttery centre and crispy outside, but also that subtle flavour goodness that olive oil brings. On top of that, butter helps to bind to the spring onions and garlic, making sure that oil is infused with all that good flavour.

 

Cooking Notes

  • Temperature Changes: You want to start at a lower temperature of 200c so the oil and butter has enough time to soak into the wedge and cook it on the inside. Once the oil is infused inside the potato you can turn the heat up without the oil reaching its smoke point as easy. This will crisp the outside. Then back down to a lower temperature to not burn the onions and garlic.
  • Charred Goodness: You want to keep an eye on the spring onions and the garlic. We’re looking to char them but there is a fine line between charred and burned.

Crispy Golden Potato Wedges

Get your potato wedges all golden and crispy then smother them in crispy onions and garlic. Super simple. Super delicious.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dinner, Snack
Keyword: Potato

Ingredients

  • 1 kg Baking potatoes
  • 5 Cloves of garlic, minced
  • 6 Spring onions, sliced
  • 6 tbsp Olive oil
  • 1.5 tbsp Vegan butter
  • 2 tsp Sea salt
  • 1 tsp Black pepper

Instructions

  • Pre-heat your oven to 200c.
  • Prep the potatoes into wedges by cutting a potato lengthways and then lengthways in half. Cut each half in half again to have long thin semi-circle shaped wedges.
  • Bring a small pot over medium-low heat and add in the oil and butter.
  • Add in the spring onion and garlic and let infuse for 4-5 minutes.
  • Add the wedges to a large tray with the larger base of the wedge in contact with the pan. Like in the picture.
  • Generously brush the oil over each wedge and then spoon over the garlic and onions, making sure it is evenly distributed. Sprinkle over the sea salt.
  • Place in the middle to top shelf of a 200c preheated oven for 15 minutes.
  • Turn the heat up to 250c for 30 minutes.
  • Turn the heat down again to 200c for another 15 minutes until all golden and done.
  • Place the wedges onto some kitchen roll to get rid of excess oil, then serve!

Notes

Vegan Butter used can be found here
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