I remember the first time I tried making potato wedges at home. I was in my tiny apartment kitchen, fumbling with potatoes and trying to figure out how to get them crispy on the outside yet fluffy inside. I was following a recipe I found online, but it didn’t turn out right. Then I discovered Jamie Oliver’s approach. Suddenly, making potato wedges wasn’t a struggle anymore. They became golden, flavorful, and something I could share with friends without worrying about disappointment.
Jamie Oliver has a way of making simple ingredients feel exciting. His potato wedges recipe is not just about cooking. It’s about comfort, flavor, and turning a basic ingredient into something extraordinary.
Jamie Oliver’s Potato Wedges Recipe
This is not your typical ’cut and fry’ recipe. Jamie’s method emphasizes texture and flavor. It’s a combination of oven-roasting and seasoning that makes the wedges crispy without drowning in oil.
- Golden and crispy on the outside
- Soft and fluffy on the inside
- Flavored with a simple yet bold seasoning
I remember the first time I tasted them. The wedges were seasoned perfectly. I felt like I had unlocked a small kitchen secret.
Ingredients Needed
The beauty of this recipe is how few ingredients you actually need. But each one plays a crucial role.
- Potatoes – I prefer medium-sized Maris Piper or Yukon Gold. They hold shape and have a creamy texture.
- Olive oil – Adds crispiness and flavor.
- Sea salt – Essential for enhancing natural potato taste.
- Black pepper – For a gentle heat and depth.
- Paprika or smoked paprika – Adds a subtle smoky note.
- Fresh rosemary or thyme – Optional but elevates the aroma and flavor.
- Garlic cloves – Roasted alongside wedges for a sweet, mellow flavor.
I always love shopping for these ingredients. Picking the freshest rosemary or the perfect potato feels like part of the cooking ritual.
How To Make Jamie Oliver’s Potato Wedges
I’ll never forget the first time I followed the steps precisely. The smell in my kitchen was incredible. Here’s how to replicate it:
- Preheat your oven to 200°C (400°F).
- Wash and cut the potatoes into wedge shapes. Try to keep them roughly the same size for even cooking.
- Boil the wedges for 5 minutes to soften the interiors slightly. Drain and let them dry.
- Toss wedges in olive oil until coated. Add salt, pepper, paprika, and herbs.
- Spread them on a baking tray in a single layer. Overcrowding will reduce crispiness.
- Roast for 35-40 minutes, flipping halfway through. Add garlic cloves halfway in to roast them gently.
- Check for golden perfection. They should be crunchy outside, soft inside, and aromatic.
The moment I pulled them from the oven, I felt like a chef. My kitchen smelled like a restaurant.
Ingredient Science Spotlight
Potatoes are mostly water and starch. That’s why cooking methods affect texture so much.
- Boiling first allows the starch to expand slightly. This makes the inside soft.
- Oven roasting dries out the surface. That creates the crispy layer we love.
- Olive oil coats the wedges, conducting heat and enhancing browning.
- Salt draws out moisture from the surface, helping crispiness.
- Paprika and herbs contain natural oils and pigments. They not only add color but slightly caramelize during roasting for extra flavor.
Understanding these science details helps you tweak the recipe to perfection.
Expert Tips
Here are the tips I learned from trial and error:
- Don’t overcrowd the tray – each wedge needs space to crisp.
- Shake or turn wedges halfway – ensures even cooking.
- Use a mix of potatoes – waxy and starchy for balance.
- Roast garlic in foil – prevents burning while infusing flavor.
- Season after baking – a small sprinkle of salt at the end enhances flavor depth.
Following these tips transformed my wedges from good to restaurant-quality.
Recipe Variations
Jamie’s recipe is versatile. You can personalize it for taste or dietary preferences:
- Spicy wedges – add chili powder or cayenne.
- Herb blend – try oregano, parsley, or tarragon instead of rosemary.
- Cheesy wedges – sprinkle parmesan in the last 5 minutes of baking.
- Sweet potato version – swap regular potatoes for sweet potatoes for a sweeter, nutrient-rich option.
Every variation brings something new, and experimenting has become my favorite part of this recipe.
Final Words
I’ve made these wedges countless times. Each time, I feel a little thrill seeing them golden and crisp. Sharing them with friends, family, or even just enjoying them solo is an experience. It’s proof that simple ingredients, when treated thoughtfully, can create magic.
FAQs
How Do I Make Jamie Oliver’s Potato Wedges Crispy?
To make the wedges crispy, make sure you coat them in olive oil and season them well. Also, roast them at a high temperature, around 200°C (400°F), for about 30-40 minutes, turning halfway.
Can I Use Other Potatoes For This Recipe?
Yes, you can use any type of potato, but waxy potatoes like Maris Piper or Yukon Gold work best for crispy wedges.
Do I Need To Peel The Potatoes Before Making Wedges?
No, Jamie keeps the skins on for extra texture and flavor. Just give them a good wash before cutting them into wedges.