Crispy Oven Chips – The Only Roast Potato Wedges Recipe You’ll Ever Need

If you’ve been searching for the best homemade oven chips—golden, crispy on the outside, and fluffy on the inside—this is the recipe. These roast potato wedges were the unexpected highlight of our Easter dinner, outshining even the slow-cooked lamb. And that’s saying something.

I’ve made oven chips many times before, but the last two batches were exactly what I’d been chasing: deeply golden, with crisp edges and soft middles. Not too greasy, no fussing halfway through, just perfect chips every time.

I’ve cooked my way through quite a few oven chip recipes over the years—from the paprika-dusted chips in My Paris Kitchen by David Lebovitz to the oregano and feta-topped version in Yotam Ottolenghi’s Simple. They’ve all been good in their own way, but none of them quite nailed the texture I was after. I wanted chips that felt like the best version of a chip shop wedge: crisp and golden on the outside, soft and steamy inside, without the need for deep-frying.

I served these with spiced roast lamb, a parsley, red onion, and sumac salad, and lemon-garlic broccoli. But honestly, these crispy oven chips were the star. I want this level of consistency every time, which is why I’m finally writing it down.

Whether you’re planning a Sunday roast, a casual weeknight dinner, or a special holiday meal, these easy roast potato wedges are the kind of side dish that quietly steals the spotlight.

Crispy Oven Chips Recipe (Easy Roast Potato Wedges)

Ingredients:

• 1kg Maris Piper potatoes, peeled and cut into 6–8 wedges per potato

• 4 tablespoons sunflower oil

• ½ teaspoon salt, plus more for boiling water

Method:

1. Preheat the oven to 220°C fan (240°C conventional / 425°F).

2. Fill a large saucepan with plenty of salted water and bring to a boil. Add the potato wedges and cook for 2–3 minutes, just until they begin to soften at the edges.

3. Drain well, then let the potatoes steam dry for about 5 minutes.

4. Line a large baking tray with parchment paper. Transfer the potatoes to the tray, then add the sunflower oil and salt. Toss gently to coat, then spread them out in a single, non-overlapping layer.

5. Roast for 30 minutes, stirring halfway through, until golden brown and crisp.

   
   

Tips for the Best Homemade Chips:

• Choose the right potato: Maris Piper or another floury variety works best.

• Don’t skip the parboil: It gives you that lovely fluff inside.

• Steam-dry before roasting: A drier surface = crispier chips.

• Space them out: Overcrowding leads to steaming, not roasting.

These oven chips are exactly what I want from a homemade wedge: crispy edges, pillowy centres, and just the right amount of salt. Make them once, and I suspect they’ll become a regular at your table too.