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Oven baked potato wedges


  • 4 russet potatoes rinsed
  • 1/4 cup extra virgin olive oil
  • 1/4 tsp sea salt or kosher salt
  • 1/4 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp black pepper
  • 2 Tbsp chopped fresh parsley leaves
  • 1/4 cup parmesan cheese


(preheat oven to 230˚C)

  1. Cut potatoes into wedges by cutting lengthwise in half then slice each half into 3 slices
  2. Place potatoes in a bowl of water with about 2 cups of ice cubes. Let them stand for 30 min then pat dry with paper towels.
  3. Place 1/4 tsp salt, 1/4 tsp garlic powder, 1/2 tsp paprika and 1/4 tsp black pepper in to a large ziplock bag or a mixing bowl. Add potatoes and shake them together. Next add 1/4 cup of olive oil to the bag and toss until potatoes are coated.
  4. Line baking sheet with foil. Place potatoes on the lined sheet and bake at 230˚C for 30-35 min until the potatoes are cooked through, browned and crispy.
  5. While potatoes are baking, chop 2 Tbsp fresh parsley and grate 1/4 cup Parmesan cheese and place both into a large mixing bowl.
  6. Toss potato wedges  in the mixing bowl with parsley and cheese
  7. Serve with ketchup, or ranch,… or fry sauce. Just wash your hands before you start because you’ll likely lick your fingers.
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