Jamie Oliver’s potato wedges are the kind of side dish that makes you forget the main meal. They’re rustic, crispy, golden on the outside and fluffy inside. These wedges aren’t about perfection or symmetry. they’re about flavor, comfort and simplicity. Jamie keeps it real. His version skips the deep fryer, uses good old-fashioned oven roasting and leans into fresh herbs and bold seasoning. Think street food meets Sunday roast vibes. They’re hearty, satisfying and dangerously easy to eat too many of.
Jamie Oliver Potato Wedges Recipe
Ingredients Needed
Here’s what you’ll need to make a batch that disappears fast:
- Potatoes – Go for a floury variety like Maris Piper, Yukon Gold or Russets. These crisp up beautifully.
- Olive oil – Not too much, just enough to coat. Jamie’s all about good quality, so don’t skimp.
- Sea salt – Big, flaky salt is your friend here.
- Black pepper – Freshly ground makes a difference.
- Paprika – Smoky or sweet, up to you. Adds warmth and depth.
- Garlic (optional) – Crushed or minced. You can even leave the cloves whole and roast them with the skin on.
- Fresh rosemary or thyme. Jamie loves herbs. These take wedges from good to chef’s kiss.
- Chili flakes (optional) – For a subtle kick if you like a bit of heat.
- Lemon (for finishing) – A little zest or squeeze at the end cuts through the richness.
You can tweak the spices but these are the core flavors Jamie tends to lean on.
Equipment Needed
No need for fancy gadgets. Just your kitchen basics:
- Baking tray – Preferably large and flat so the wedges have space to roast, not steam.
- Sharp knife – To slice those potatoes evenly.
- Cutting board – Always protect the counters.
- Large bowl – For tossing the potatoes with oil and seasonings.
- Tongs or your hands. Tossing is key. Even coating = even cooking.
- Oven – Cranked up nice and hot (about 200°C/400°F).
And that’s it. No air fryer. No fryer fryer. Just good ol’ oven power.
How To Make Jamie Oliver’s Potato Wedges
This is where the magic happens. Here’s a step-by-step walkthrough:
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Preheat your oven.
Get it hot-200°C (400°F). A hot oven means crispy edges and golden skins.
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Scrub, don’t peel.
Jamie’s a fan of keeping the skins on. More flavor, more texture, less waste. Just give them a good scrub.
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Slice into wedges.
Cut each potato into quarters or sixths depending on size. Keep them similar so they cook evenly.
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Boil (briefly).
Jamie often parboils his wedges for about 5 minutes. It softens the insides just enough and helps the edges go crispy in the oven.
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Drain and steam-dry.
Let them sit in the colander for a minute. The less moisture, the better the crunch.
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Toss with oil and flavor.
In a big bowl, add olive oil, salt, pepper, paprika, garlic, herbs-whatever you’re feeling. Toss the wedges until they’re all glistening.
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Spread them out.
Single layer. Flat side down. No crowding on the tray. That’s the golden rule.
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Roast.
Into the oven for 35-40 minutes. Flip halfway. You’re looking for a deep golden color and crispy edges.
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Finish strong.
Sprinkle fresh herbs. Maybe a squeeze of lemon. Serve hot. Watch them vanish.
What I Learnt
Making Jamie Oliver’s wedges taught me that simple doesn’t mean boring. It’s all about balance-texture, seasoning and heat. The quick boil before roasting? Total game-changer. It gives you that creamy interior with a crackly outside. Also, never underestimate herbs. A sprinkle of rosemary at the right moment elevates the whole thing. And spacing them out on the tray? Critical. Turns out, potatoes need personal space too.
I also learned not to rush them. Letting the oven do its thing is key. Patience = crunch.
Recipe Tweaks For Jamie Oliver’s Potato Wedges
Jamie’s classic potato wedges are great-crisp on the outside, soft in the middle and seasoned just right. You want to play around. Here’s how you can make them your own:
1. Change the potato.
Jamie usually sticks with floury potatoes like Maris Piper or King Edward. But if you’re after something sweeter or a bit different, try these:
- Sweet potatoes for a caramelized twist
- Red potatoes for a waxier texture that holds its shape
- Purple potatoes for color and an earthy flavor
2. Spice it up.
Jamie often leans on paprika, garlic and rosemary. But you can flip the flavor profile entirely:
- Smoky & spicy: Use chipotle powder, smoked paprika and cumin
- Indian-style: Add garam masala, turmeric and crushed fennel seeds
- Herby & fresh: Toss with lemon zest, thyme and oregano
3. Switch the fat.
Jamie uses olive oil which is solid. but you can change the flavor base:
- Duck fat gives a rich, indulgent crisp
- Chili oil adds heat right from the start
- Butter + oil combo creates a golden crust with a richer flavor
4. Go crunchy.
For that pub-style finish, toss your raw wedges in a spoonful of semolina or polenta before roasting. Game-changer. It gives them a little crunch coat that holds up well, even after cooling.
5. Sauce them, post-bake.
Wedges don’t have to stay dry. Try finishing them with:
- A drizzle of garlic butter
- Truffle oil and parmesan
- A squeeze of fresh lime and a dusting of chili flakes
Storage Tips For Leftovers
Wedges never taste quite the same the next day… unless you store and reheat them the right way.
Let them cool completely.
Don’t toss them in a container while still warm-they’ll steam and go soggy. Spread them out on a tray, cool to room temp first.
Refrigerate smartly.
Store in a shallow container or wrap them in foil. No stacking. The more airflow around each wedge, the better they’ll reheat.
Best Reheating Methods
- Oven (top pick): 200°C (about 400°F) for 10-15 minutes. Use a wire rack over a tray if you can. it keeps them crisp on all sides.
- Air fryer: 5-7 minutes at 180°C (350°F). Quick and crispy.
- Pan-fry: Toss in a little oil in a hot skillet. Great for a crunchy edge.
- Microwave? Only if you’re desperate. They’ll turn limp and rubbery. If you must, blast them for 20-30 seconds, then finish in a hot dry pan to crisp back up.
How long do they last?
3-4 days in the fridge, tops. You can freeze them but only if they’ve been cooked until golden. Otherwise, they turn to mush after thawing.
What To Eat With Jamie Oliver’s Potato Wedges?
Potato wedges are more than a side. they can steal the show with the right match. Here’s what works well:
1. With Mains
- Grilled chicken or steak – The classic meat-and-potatoes combo never fails.
- Halloumi burgers – That salty, squeaky cheese pairs beautifully with rustic wedges.
- Pulled pork or brisket – Rich, slow-cooked meats balance the crisp of the wedges perfectly.
2. With Dips
- Aioli – A garlicky mayo that makes everything taste fancier
- Smoked paprika ketchup – Slightly sweet, slightly spicy
- Harissa yogurt – Cool and creamy with a kick
- Blue cheese dip – Especially if your wedges are spicy
3. As part of a sharing platter:
Think pub-style grazing boards. Pair the wedges with:
- Chicken wings
- Mozzarella sticks
- Pickles
- Olives
- Flatbreads and hummus
4. With salad:
Balance all that starchy goodness with freshness:
- Rocket & parmesan salad. Peppery and sharp
- Tomato, cucumber & feta – A Greek-inspired combo
- Coleslaw – Creamy or vinegar-based, either one works
FAQs
What Makes Jamie Oliver’s Potato Wedges Special?
Jamie Oliver’s wedges are crispy on the outside and fluffy inside, with a perfect blend of herbs and spices.
Can I Make Jamie Oliver’s Potato Wedges In The Oven?
Yes! The recipe is designed for baking in the oven, making them easy to prepare without frying.
How Do I Season Jamie Oliver’s Potato Wedges?
The wedges are seasoned with garlic, rosemary, olive oil, and a pinch of sea salt for extra flavor.
