Potato Wedges in Oven

  • Yield : 300 gms
  • Servings : 6
  • Prep Time : 20m
  • Cook Time : 30m
  • Ready In : 60m

Garlic Parmesan Potato Wedges with Caramelized onion dip

Making Potato Wedges in Oven is much healthier than deep frying so I always prefer to bake them. They are perfect for those evenings with carb cravings. garlic, herbs, parmesan and chill flakes add layers of flavour that is unmatched and teamed with the Caramelized onion dip (Recipe here) they are just perfect – yummy to the core. Try it and you will find them irresistible too.

What’s in a name?

In some regions of the United States, potato wedges are known as jojos. This term originated in Elyria, Ohio[citation needed] and is also used in the Pacific Northwest (except for Seattle), Idaho, Ohio, Minnesota, Texas, and other areas. Jojos are potato wedges fried in the same vat as chicken and usually eaten plain alongside fried chicken, coleslaw, and baked beans. A variation in spelling and pronunciation is mojos, particularly in Western Canada, the Western United States and Canada’s Yukon.
In Germany, they are known as Kartoffelspalten or Wilde Kartoffeln (wild potatoes).
In France, they are called “Potatoes” (pronounced as it is in English)
In Sweden, they are called klyftpotatis (wedge-potatoes).
In Russia, they are known as картофель по-деревенски (potatoes “village style”).
In Turkey, they are known as “Elma Dilim Patates” (apple slice potatoes).
In Australia, potato wedges are a common bar food, that are almost always served with sour cream and sweet chilli sauce. They are usually seasoned with a variety of spices, commonly paprika, salt and pepper.
In Maryland, they are known as “Western fries”.
Source: Wikipedia

Potato Wedges

Potato Wedges

Caramelized Onion Dip

Caramelized Onion Dip


  • Potatoes 4 large, sliced into wedges
  • Olive oil 2-3 Tbsp
  • Salt - 1.5 Tsp
  • Chili flakes 1 Tbsp
  • Garlic - 4 cloves chopped finely, roasted and ground
  • Rosemary 1/2 Tsp
  • Thyme 1/2 Tsp
  • Oregano 1/2 Tsp
  • Parmesan 1/2 cup
  • Parsley 1 Tsp (fresh or dried)


Step 1

Preheat the oven to 180° C. Grease the baking sheet and set aside

Step 2

Place the sliced potato edges in a large bowl, Sprinkle salt, garlic (roasted and ground), rosmary, thyme, oregano, half of Parmesan and half of chili flakes. Drizzle olive oil and mix everything well so that the wedges get coated evenly.

Step 3

Arrange the potato wedges on the baking sheets in a single layer with skin side down. Sprinkle the remaining Parmesan and red chili flakes.

Step 4

Bake for about 25-30 min. or till the potatoes are well cooked.

Step 5

Garnish with parsley.

Serving Tips

Serve baked potato wedges with tomato sauce or Caramelized onion dip

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