Prep 5 minutes
Total 1 hour
US | Metric
Peri Peri Potato Wedges

Golden brown, super crunchy and perfectly seasoned. These oven-baked potato wedges are the perfect side dish to any meal. With just a splash of olive oil and a 3-ingredient peri-peri spice mix, you can transform the humble potato into the tastiest potato wedges. 

For the potatoes:
  • 1 kg Maris Piper potatoes, cut into wedges
  • 4 tbsps olive oil
  • sea salt and freshly-ground black pepper
For the peri peri mix:
  • 2 tsps smoked paprika
  • 2 tsps garlic granules
  • ¼ tsp cayenne pepper


  1. Heat oven to 200℃/fan 180℃. Place the potatoes in a large saucepan. Cover with cold water, season generously with sea salt (multiple, generous pinches) and bring to a boil over high heat. Taste the water: it should be sea-level salty; don’t worry, very little of the salt will actually be absorbed by the potatoes.
  2. Cook for 2 minutes from the point where the water starts boiling. Drain immediately and leave to steam dry for a couple of minutes.
  3. Combine the peri peri spice mix in a small bowl. Transfer the wedges to a large bowl. Add the olive oil and toss, ensuring that all the wedges are coated in oil. Add the peri peri spice mix, season with sea salt and freshly-ground black pepper and toss again to coat the wedges in the spices. 
  4. Arrange the wedges in a single layer in a large roasting dish or baking tray. Make sure you don’t overcrowd the dish; use two if necessary. Bake for 20 minutes. 
  5. Remove the wedges from the oven and toss. Return the wedges to the oven. Bake, tossing occasionally, for a further 20 to 30 minutes, or until dark golden brown and crisp. Season with salt, to taste, and serve immediately.

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