Basket Of Wedges Recipe

Preheat and prepare potatoes

Preheat the oven to 220°C (425°F). Wash the russet potatoes thoroughly; leave the skins on for texture. Cut each potato in half lengthwise, then cut each half into 3–4 wedges depending on potato size to yield uniform pieces.

Par-cook (optional for crispier interior)

Place the wedges in a large pot, cover with cold water, add a pinch of salt, bring to a simmer and cook for 4 minutes. Drain thoroughly and let sit in the colander for 2–3 minutes to remove excess steam. This step helps produce tender interior while keeping exterior crisp.

Coat wedges

In a large bowl, combine olive oil and cornstarch. Add garlic powder, paprika, dried oregano, salt and black pepper and whisk to a paste. Add the drained potato wedges and toss until each wedge is evenly coated. The cornstarch helps create a crisper crust.

Arrange and bake

Arrange wedges in a single layer on a baking sheet lined with parchment or a lightly oiled sheet, turning pieces skin-side down when possible. Leave small gaps between wedges for airflow. Bake in the preheated oven for 25–30 minutes, flipping once halfway through at about 12–15 minutes, until edges are golden brown and a knife goes through easily.

Finish and garnish

If using, immediately toss hot wedges with grated parmesan so it melts slightly and sticks. Sprinkle chopped fresh parsley over the wedges. Taste and adjust seasoning with a pinch more salt or pepper if needed. Transfer to a basket or serving bowl lined with paper for a classic presentation.

Spicy ketchup-mayo dip

In a small bowl, combine ketchup and mayonnaise. Stir in hot sauce to taste (about 1 tsp for mild heat). Mix until smooth and refrigerate until ready to serve.

Creamy chive dip

In another small bowl, combine sour cream, chopped chives, lemon juice and a small pinch of salt. Stir until smooth and chill briefly. Taste and adjust lemon or salt as needed.

Place both sauces in small ramekins and serve alongside the hot wedges so guests can choose their preferred dip.