Potatoe Wedges

Potatoe Wedges are a pub favourite for good reason, they are relatively simple, taste delicious and easy to share.

This recipe uses parmeson 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.

Instead of vegetable oil I am using beef tallow, which, fun fact, is what McDonalds originally used to make its fries. If you don’t have this, or prefer not to use it, you can use olive oil or another cooking oil.

This recipe uses a dried Italian herb mix. If you don’t have this you can use any of your favourite dried herbs in its place.

As with any potatoe recipe, soaking the potatoes in advance will remove starch and help them crisp up while cooking.

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Potatoe Wedges



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 potatoes 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 potatoe. If the tallow is solid, you may need to melt it at low heat first to do this.

5. Dip each wedge into the parmeson 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 tomatoe or other sauce and enjoy!