2lb / 1kgMaris Pipers or Russets(4 medium/large potatoes)
Place tray in the oven at 200C/390F to get nice and hot whilst you prep.
Slice your potatoes into wedges. I find this easiest by halving the potato, then slicing those halves into 3. That's 6 wedges per potato (24 in total).
Add to a large mixing bowl and combine with olive oil, cayenne pepper, smoked paprika, onion powder, garlic powder, salt and black pepper. Don't leave them sitting or the salt will draw moisture from the potatoes and cause them to go soggy.
Take hot oven tray out the oven and space out wedges (important to space out or they'll steam and not go crispy). Bake in the oven at 200C/390F for 35-40mins or until golden, crispy and very lightly charred. Flip once half way through and turn the tray. Timings will depend on size of wedges so just be vigilant.
Remove from tray then serve up and enjoy!
a) Potatoes - I prefer baking potatoes like Maris Pipers (UK) Russets (US) because they go nice and fluffy once baked. Waxy potatoes cling on to more water so tend to not get as crispy/fluffy in my experience. In all cases though just try and get 4 similar sized potatoes so the wedges come out even sized, meaning they'll cook at an even rate.b) Spice - 1 tsp gives a good kick of spice. It's hard to say how spicy they are as it's fairly subjective, but I'm confident you won't find them overwhelmingly spicy. If they are a little spicy I recommend serving with a creamy dip to tone down the spice.c) Soaking - To get these wedges extra crispy you can soak the wedges in cold water (minimum 30mins up to overnight) to remove some starch. Starch is what makes them go soft/gloopy as they bake. Just make sure you thoroughly dry the wedges after soaking to remove as much moisture as possible so they don't steam.d) Freezing/Reheating - Allow to completely cool then store in the freezer in a ziplock bag. Bake from frozen at 180C/350F until crispy/hot again (10mins or so).e) Calories - shared between 4 people:
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.