This barely deserves writing down but as I’m teaching my children to cook, here’s my approach to making potato wedges.  I use them a lot with grilled meat dishes and they’re great to go with a garlic mayonnaise dip if you’re making a buffet.


1 to 2 large potatoes per person depending on how hungry they are

1 tablespoon of olive oil for every 3 potatoes


  1. Preheat the oven to 190°C for fan ovens, 210°C for conventional ovens, or Gas Mark 7
  2. Wash and dry the potatoes but don’t peel them.
  3. Cut each potato in half lengthways then each half into 3 wedges lengthways or 4 if they’re really big.  You’re aiming to make wedges that are about 2cm wide (just under 1 inch) at their thickest point.
  4. Drizzle the olive oil all over a baking tray.  Place the wedges onto the tray and roll them in the olive oil so each wedge is well coated.
  5. Bake them in the oven for 15 to 20 minutes until they’re soft and beginning to brown.