Jamie Oliver Potato Wedges Recipe [Tips & Tricks]

I still remember the first time I tried Jamie Oliver’s potato wedges. I was at a friend’s house, and they pulled these golden, crispy wedges from the oven. The smell filled the kitchen, and I was hooked immediately. They were simple, yet packed with flavor-comfort food that felt a bit fancy but was so easy to make.

• Potato wedges aren’t just a side dish. They’re a nostalgic treat, reminding me of family dinners and casual hangouts.
• Jamie’s recipe stands out because it’s all about maximizing flavor with minimal fuss.
• If you love potatoes and crave a snack or side that’s crunchy on the outside and fluffy inside, you’re in for a treat.

Jamie Oliver’s Potato Wedges Recipe

Jamie’s approach to potato wedges is classic yet clever. He keeps things straightforward but adds just enough seasoning and oil to make the potatoes sing. This isn’t your typical greasy fries; these wedges are perfectly roasted with a little crunch and a lot of heart.

• It’s all about using the right potatoes, cutting them just right, and seasoning well.
• Jamie uses simple ingredients but balances them to create an irresistible taste.
• The wedges come out crispy but not oily, which makes them perfect for dipping or eating solo.

Ingredients Needed

When I first made these, I was surprised how few ingredients Jamie used. It’s a great lesson in simplicity.

• Potatoes (waxy or floury work, but I prefer Maris Piper or Yukon Gold)
• Olive oil (extra virgin if you can; it adds a lovely flavor)
• Sea salt (a must for seasoning)
• Fresh rosemary or thyme (optional but highly recommended for that earthy aroma)
• Garlic cloves (adds a subtle punch without overpowering)
• Black pepper (freshly ground is best)
• Paprika or chili flakes (for a little heat, if you like)

How To Make Jamie Oliver’s Potato Wedges

Here’s where the magic happens. I still chuckle thinking about how simple it was and how good it turned out.

• Preheat your oven to around 200°C (400°F).
• Wash and scrub your potatoes. Jamie always says keep the skin on for texture and nutrients.
• Cut potatoes into even wedges-try to keep them about the same size so they cook evenly.
• Toss wedges in a large bowl with olive oil, sea salt, crushed garlic, and chopped rosemary or thyme.
• Spread them out on a baking tray, making sure they aren’t overcrowded-this helps them get crispy.
• Roast for about 35-40 minutes, turning halfway through for even browning.
• Check they’re golden and crisp outside but soft inside.
• Serve hot with your favorite dip or a sprinkle of extra herbs.

Ingredient Science Spotlight

Potatoes and cooking oils are more complex than they seem. When I dug into why Jamie’s recipe works so well, the science made it even cooler.

• Potatoes: Their starch content affects texture. Waxy potatoes hold shape, floury potatoes get fluffy inside.
• Olive oil: Contains healthy fats and antioxidants. It also helps the wedges crisp up by creating a light barrier that browns beautifully in the oven.
• Salt: Draws out moisture from the potato surface, aiding crispness.
• Herbs and garlic: Contain essential oils that infuse flavor during roasting.
• Roasting temperature: High heat triggers the Maillard reaction, turning the wedges golden and creating those mouthwatering aromas.

Expert Tips

After trying this recipe dozens of times, here are some insider nuggets Jamie might share:

• Use a large baking tray so the wedges have room to crisp, not steam.
• Toss wedges halfway through cooking for even color.
• Don’t be shy with herbs-they add freshness that cuts through the oiliness.
• If you want extra crunch, soak cut potatoes in cold water for 30 minutes before cooking to remove excess starch.
• Experiment with garlic-whole cloves roast mellow, crushed ones add punch.

Recipe Variations

I love playing around with this base recipe. Jamie’s wedges are a great canvas for flavors.

• Spicy wedges: Add chili powder or cayenne before roasting.
• Cheesy wedges: Sprinkle grated Parmesan or cheddar a few minutes before finishing in the oven.
• Herb mix: Swap rosemary for oregano or parsley.
• Sweet potato version: Use sweet potatoes and add cinnamon or smoked paprika for a twist.
• Dipping sauces: Try garlic mayo, spicy ketchup, or a tangy yogurt dip to complement the wedges.

Final Words

Every time I make these wedges, I’m reminded how cooking doesn’t have to be complicated. Jamie Oliver’s potato wedges prove that simple ingredients, treated with care, can create something truly delicious.

• They’re perfect for weeknight dinners or weekend snacks.
• Great to share with friends or keep all to yourself.
• Versatile enough to pair with grilled meats, salads, or just a good dip.

FAQs

How Do I Make Jamie Oliver’s Potato Wedges?

Start by cutting potatoes into wedges. Toss them with olive oil, sea salt, pepper, and your favorite herbs. Roast in the oven until golden and crispy!

What Kind Of Potatoes Are Best For Wedges?

Russet or Maris Piper potatoes work best. They’re starchy and crisp up beautifully in the oven.

Do I Need To Peel The Potatoes For Wedges?

Nope! The skin adds texture and flavor, so just give them a good wash before cutting.

How Long Should I Roast The Potato Wedges?

About 30-40 minutes at 200°C (400°F). Flip them halfway for even crispness.

Can I Use Sweet Potatoes For This Recipe?

Definitely! Sweet potatoes make a great alternative. Just adjust the roasting time slightly as they cook faster.

What Seasonings Can I Use For Jamie Oliver’s Wedges?

Feel free to experiment! Rosemary, garlic, paprika, or chili flakes are all great choices.

Can I Prepare The Wedges Ahead Of Time?

You can prep the wedges and store them in the fridge before roasting. Just be sure to season right before cooking.

Should I Use Oil Or Butter For The Wedges?

Olive oil is best for crispy wedges. It adds flavor and helps them brown perfectly in the oven.

Are These Wedges Healthy?

They’re a much healthier alternative to fried potatoes! You’re roasting them with minimal oil, so they’re definitely on the lighter side.

Can I Add Cheese To The Wedges?

Yes! Sprinkle grated cheese on the wedges in the last 5 minutes of roasting for a cheesy finish.