Wedges Recipe

Preheat and prepare

Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment paper or lightly oil it.

Wash the russet potatoes thoroughly. Leave the skins on for texture and flavor. Cut each potato in half lengthwise, then cut each half into 3–4 wedges depending on potato size so you have roughly 8 wedges per medium potato.

Place the cut wedges in a large bowl of cold water and soak for 20–30 minutes to remove excess starch (this helps them crisp). While they soak, measure and mix the seasoning.

After soaking, drain the wedges and pat completely dry on clean kitchen towels or paper towels. Transfer to a dry bowl.

If using cornstarch for extra crispness: sprinkle 1 tablespoon over the dry wedges and toss to coat evenly.

In a small bowl, combine 3 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp dried oregano, 2 tsp sea salt and 1 tsp black pepper. Pour this mixture over the potato wedges and toss thoroughly so every wedge is evenly coated.

Arrange the wedges in a single layer skin-side down on the prepared baking sheet, leaving a little space between each wedge so hot air circulates.

Roast in the preheated oven for 25 minutes, then flip each wedge and roast an additional 10–15 minutes until deep golden brown and crisp at the edges. Total roasting time ~35–40 minutes depending on wedge size. Test doneness by piercing the thickest part with a knife — it should be tender.

If using Parmesan: during the last 5 minutes of roasting, sprinkle the grated Parmesan over the wedges and return to the oven so it melts and forms a light crust.

While the wedges roast, prepare the aioli. In a small bowl combine 3 tbsp mayonnaise, 2 finely grated garlic cloves, 1 tsp lemon juice, 1 tsp extra-virgin olive oil and 1/2 tsp Dijon mustard.

Whisk the mixture until smooth. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust: add more lemon for brightness, more garlic for punch, or a pinch more salt as needed.

If using fresh parsley, stir in 1 tbsp finely chopped parsley. Cover and refrigerate until ready to serve; aioli can be made up to a day ahead and kept chilled.

When wedges are golden and crisp, remove from the oven and transfer to a serving platter.

Sprinkle chopped chives or parsley over the hot wedges. Serve immediately with the chilled aioli on the side and lemon wedges for squeezing over if desired.

Suggested serving: offer extra salt and pepper at the table. Leftover wedges keep in the refrigerator for 2–3 days and can be reheated in a hot oven (200°C / 400°F) for 8–10 minutes to regain crispness.