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Prep Time 10 minutes - 1 hour - Serves 4

Forget about creamy mash! Potatoes were made to be fluffy and crispy all at the same time and these wedges deliver just that.

We had these bad boys with a roast chicken, that we pulled and served with wraps, rice, salad, feta and other bits.

I could just eat them on their own with loads of salt and some ketchup.

Dear Mash, I still love you tho.


  • 1 kg of potatoes, got into wedges.

  • 2 tbsps of garlic granules.

  • 1 tbsp of dried oregano.

  • 3 tbsps of olive oil.

  • 50 g parmesan, freshly grated. Or as much as you like.

  • Fresh parsley for garnishing.


  1. Place the potatoes in a pot of salted boiling water and cook till just tender. Should take around 10 to 12 minutes depending on how big they are.

  2. Once the wedges are done, drain and leave to steam dry for a few minutes. Sprinkle over the garlic, oregano and a good seasoning.

  3. Drizzle with olive oil, mix all together and lay them out in a roasting dish. If need be use 2 dishes so you don’t overcrowd the dish.

  4. Pop into a preheated oven set at 180° for 40 minutes or till crispy. Once out of the oven cover in as much grated Parmesan as you like and pop back into the oven for a couple more minutes. Once out of the oven serve straight away and sprinkle with some fresh parsley.


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