Crunchy potato wedges

    40 min

    Everytime I make wedges I usually just slice the potato, add some oil and seasoning and bake in the oven. Don't get me wrong, they are delicious like that but I stepped it up a whole new yummy-level by adding breadcrumbs and fresh parsley. We had these delicious crunchy wedges with my homemade beef burgers.


    Buckinghamshire, England, UK
    344 people made this

    Serves: 2 

    • 2 or 3 large baking potatoes, sliced into wedges
    • 2 or 3 tablespoons olive oil
    • Salt and freshly ground black pepper, to taste
    • Generous amount of paprika, about 1 or 2 tablespoons
    • 1 wholemeal bread crust, crumbled into crumbs
    • Handful of fresh parsley, chopped

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Pre-heat the oven to 200 C / Gas 6. Drizzle some of the oil into a deep baking tray and place in oven to heat up.
    2. Remove the tray from the oven and lay the wedges in the oil. Drizzle with the remaining oil. Season with salt & pepper and sprinkle with paprika, breadcrumbs and some of the parsley; carefully toss the wedges into the hot baking tray.
    3. Bake in the preheated oven until the potato is cooked through and the breadcrumbs are crisp, about 30 to 40 minutes. Allow to cool slightly, then toss with remaining parsley.

    See it on my blog

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    Reviews in English (4)


    Decided to make this on the spur of the moment but didn't have paprika or parsley. I used oregano instead and it was soooo good!! I will make it with paprika next time but this recipe is amazing even substituting the parsley and paprika with other herbs and spices. The potato wedges are soft and fluffy on the inside and you get a big crunch with the wholemeal breadcrumbs.  -  03 Jan 2016


    Never thought of using the breadcrumbs amazing  -  17 Oct 2014


    Spot on! I've used it b4.. I found some savory breadcrumbs that have pistachio in em...... Wow well worth a try  -  13 Dec 2015