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Jamie Oliver Potato Wedges

Jamie Oliver Potato Wedges
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The Jamie Oliver Potato Wedges are large potato segments tossed in olive oil and seasoning, then roasted at high temperature to create a crisp exterior and soft interior. The method focuses on surface drying and heat circulation for texture.

Ingredients

Scale

(Serves 3–4)

    • 800 g large potatoes (Maris Piper or Russet style)

    • 3 tbsp olive oil

    • 2 cloves garlic (finely grated)

    • 1 tsp dried oregano or rosemary

    • 1/2 tsp paprika

    • Salt and black pepper

Optional:

    • Chilli flakes

    • Parmesan

    • Fresh parsley

Instructions

Step 1: Cut the Potatoes

    1. Wash potatoes thoroughly.

    1. Cut lengthwise into wedges (6–8 per potato).

    1. Keep skin on for texture.

Uniform size ensures even cooking.

Step 2: Remove Surface Starch

    1. Place wedges in cold water for 10 minutes.

    1. Drain and dry completely.

Dry potatoes crisp better — moisture is the enemy of crunch.

Step 3: Preheat Properly

    1. Heat oven to 220°C (200°C fan).

    1. Place empty tray inside while heating.

Hot tray starts crisping instantly.

Step 4: Season the Wedges

    1. Toss wedges with olive oil.

    1. Add garlic, herbs, paprika, salt, pepper.

    1. Mix until coated.

Step 5: Roast

    1. Spread wedges in one layer on hot tray.

    1. Bake 20 minutes.

    1. Flip and bake another 15–20 minutes.

Edges should be deep golden and crisp.

Step 6: Finish

    1. Taste for salt.

    1. Add parsley or parmesan if desired.

    1. Rest 2 minutes before serving.

Find it online: https://jamieolivereats.uk/potato-wedges/