Crispy Jacket Potato Wedges

wedgesthumb.JPGThese crispy spiced potato wedges make an excellent alternative to fries.

This oven-baked recipe is low-fat and gluten-free

The Recipe


  • 1kg Potatoes
  • 50g Cornmeal or polenta meal
  • 2 Tablespoons vegetable oil
  • 1 Teaspoon paprika
  • 1 Teaspoon spices (see side column)
  • Half a teaspoon salt



wedges1.jpgWash and scrub the potatoes - leave the skins on, but cut out any blemished bits

Cut them into wedges lengthways - you might cut six or eight wedges from a single large potato, or only four quarters for a smaller one - just cut them so none are thicker than your finger

Preheat your oven to 180 C

wedges2.JPGMix the cornmeal, salt and spices together

Put the wedges into a big bowl or other container - with enough space to be able to shake or stir them

wedges3.JPGPour the oil over the potato pieces and stir them with a big spoon, or shake/toss them until they are all coated with oil

Sprinkle some of the corn/spice mix over them and stir again

Keep adding more of the mixture and stirring until you have used all of it, and the wedges are all coated as evenly as possible

wedges4.JPGSpread the coated wedges out on a metal tray in more or less a single layer (doesn't matter if they overlap each other a bit - perfection is boring)

Don't use any more oil - the small amount you added before coating them is enough

Place in the oven and set a timer for 45 minutes

wedges5.JPGIf you want, take them out mid-way through cooking and give them a little shake to move them around a bit - they will crisp up even better if you do

At the end of cooking, they should be sizzling and singing, crispy and browned on the outside and completely soft and fluffy on the inside