Baked Potato Wedges

Baked Potato Wedges

I should start this recipe post with the 'story'. It's September 2012, and I'm on my honeymoon in San Francisco, the hubby and I are dodging seagulls at Fisherman's Wharf and stuffing our faces. We’re in a little place called Sally’s, eating fishwiches and the most amazing fries EVER! Years before this blog became a thing I knew I'd be re-creating the fries at home; some tastes do something to you don’t they? I'm a simple girl - potatoes, cheese and garlic pleases me;-)

Sally’s fishwich and fries San Francisco

Sally’s fishwich and fries San Francisco

My interpretation of Sally’s fries are home-baked wedges. In keeping with most of what I do, I don’t use a deep fat fryer or any other greasy chip-making method here (there's a time and a place for that). Mostly this is a health choice, but I don’t have this kind of gadget anyway.

I bake these beauties in the oven, then toss them in a mixture of minced garlic, fresh parsley and grated Parmesan. Simple but epic!


Did I mention that there’s no need to par-boil? I spent years fussing around boiling my chips then finishing them off in the oven. Perhaps potatoes have changed a bit (that can happen😉), or maybe I’m truly the laziest home cook ever! Probably 🤷‍♀️.


I’m such potato lover, and I want to pay homage to the humble white spud, she gets a tough rap - stay away from the carbs and all that.

The thing is, we need carbs for a balanced diet, it’s quite simple, and whether consumed before or after 6 pm will have little impact on our waistlines! Sorry, I have no scientific proof on that, but I believe it’s another media-hyped nonsense diet tip. Potatoes are a natural source of goodness, and that surely is a scientific fact! If you’re still not convinced or you’d like some further information, read this article.


Baked Potato Wedges



  • Floury white potatoes

  • 1 tsp olive oil or rapeseed oil for baking\

  • Grated parmesan

  • Small bunch of chopped parsley

  • 2 cloves of garlic, minced

  • Seasoning if desired

  • Small knob of butter or 1 tsp of extra virgin olive oil


  1. Pre-heat the oven to 180c.

  2. Add the chopped potatoes with the oil to a baking sheet, season if you wish.

  3. Give them a shake or turn half way through cooking.

  4. Once cooked, add the parsley, butter or oil, Parmesan and garlic to a large mixing bowl, ad the chips and mix until coated well.

  5. Add further seasoning if you wish, serve and enjoy.


My notes and tips

I’ve been a little vague with measurements (as usual), taste as you go and add more as you prefer.

I find floury potatoes work best for chips - Maris Piper, Russets, or King Edwards.

Cheeky tip - make extra, you’ll always want more of these!!! 😉


There’s not much more to say here, I’m hoping my pictures are communicating how damn sexy these wedges are!

Celebrate potatoes and make them, they are the best.

Bye for now👋.

PS - in case you were wondering, a fishwich is the catch of the day, sandwiched in a crusty baguette with coleslaw😋 .


Check out these fabulous potato wedges recipes:

Ultimate Roast Potato Wedges with rosemary by Matters of the Belly

Smoky Sweet Potato Wedges and dipped in an avocado dip by Flavour and Savour

Easy Peasy Homemade Oven Chips straight-up perfection for the purists by Easy Peasy Foodie

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