Potato Wedges are a pub favourite for good reason, they are relatively simple, taste delicious and easy to share.
This recipe uses parmesan and seasoning to add both crispiness and flavour. Bonus points if you have an air fryer, which I think improves the result, though they can just as easily be baked in an oven.
I am using beef tallow to cook the wedges. Fun fact, this is what McDonalds originally made its fries with. You can substitute this with another cooking oil if you prefer.
This recipe uses a dried Italian herb mix. If you don’t have this you can use any of your favourite dried herbs.
Soaking the potatoes in advance will remove starch and help them crisp up while cooking.
- 2 Russet potatoes
- 6 tablespoons grated Parmesan
- 3 teaspoons Italian mix herbs (oregano, marjoram, thyme, basil, rosemary, sage)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons beef tallow or alternative cooking oil
1. Cut the potatoes lengthwise into 8 pieces each
2. Soak the potato wedges in cold water for around 2 hours.
3. Heat the oven or air fryer to 200 C, or 400F.
3. Mix the Parmesan, herbs, salt and pepper together in a bowl.
4. Dry the potatoes. Cover each wedge in enough fat or oil that Parmesan mixture will stick to the outside of the potato. If the tallow is solid, you may need to melt it at low heat first to do this.
5. Dip each wedge into the parmesan mixture until lightly covered. If you are using an air fryer, place the wedges into the basket and fry at the maximum temperature. If using an oven, place the wedges on a sheet lined with parchment paper and place in the preheated oven.
6. Cook for around 30 minutes in an air fryer, or 1 hour in an oven, until browned and slightly crispy.
7. Serve with tomato sauce and enjoy!