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Southern fried potato wedges

Southern-Fried Potato Wedges

Try these delicious vegan and gluten free southern fried potato wedges
Prep Time 10 mins
Cook Time 1 hr
Course Side Dish
Servings 4


  • 1 ½ kg potatoes skin left on
  • 3 tbsp vegetable oil
  • ½ tsp salt
  • 3 tsp southern fried seasoning
  • 1 tsp smoky BBQ seasoning
  • 1 tsp garlic granules
  • 1 tsp dried oregano
  • 2 tsp paprika
  • 3 tsp course cornmeal flour polenta
  • A good grind of black pepper


  • First wash the potatoes in cold water, then cut each potato in half and each half into large wedges. Cook the potatoes in a saucepan with a lid in about an inch or water, so that they steam. Let them steam for about 7 minutes, but keep an eye on them. You just want them part-cooked. Drain them, then allow them to cool enough to handle.
  • Preheat the oven to gas 7/220C/425F.
  • Put the part-cooked potatoes into a large mixing bowl and add all of the other ingredients. Toss the potatoes thoroughly in the spices and oil, until they are evenly coated.
  • Now lay the potatoes out onto a large, lipped baking tray or roasting tin. Cook in the middle of the oven for 30-35 minutes, then take them out and gently turn them with a spatula. Cook for another 30-35 minutes. Transfer them to the top of the oven for the last 15-20 minutes, to make sure they crispen up.
  • Serve on their own or as a side to another dish.