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Ingredients
Scale
- 700 g (1.5 lbs) of floury potatoes such as Maris Piper or Rooster
- 1 tbsp cornflour (cornstarch in USA)
- 3 tbsp oil any neutral oil
- ¾ tsp salt
- ½ tsp black pepper
- 1.5 tsp paprika
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
Instructions
- Preheat the oven to 200C/400F (fan).
- Brush a large metal non-stick baking tray with oil or line with non-stick foil.
- Peel the potatoes and cut into wedges, aiming for 6-8 wedges per medium potato.
- Rinse the wedges and place in a pan with cold water. Bring to a boil and simmer for 7-8 minutes until just tender.
- Drain the potatoes and shake them in the colander to rough up the edges.
- Transfer the potatoes to a large bowl, sprinkle with cornflour, and toss to coat.
- Drizzle the oil over the potatoes, mix salt, pepper, paprika, garlic powder, and cayenne together, then sprinkle over the potatoes. Toss to combine and arrange on the baking sheet without overlapping.
- Bake in the oven for 25-30 minutes until they are golden brown and crispy without needing to turn them.
- Transfer to a serving dish and enjoy.
Notes
For extra crunch, allow the drained potatoes to dry for a few minutes before tossing with cornflour.
Adjust the seasoning by adding more cayenne pepper for an extra kick or omitting it for a milder flavor.
Cooking times may vary based on the thickness of the wedges, so keep an eye on them for perfect crispiness.
- Prep Time: N/A
- Cook Time: 25-30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg