Crispy Potato Wedges

These crispy potato wedges are simple to prepare and make a great addition to chicken tenders, sandwiches, or even a juice box. They’re crispy on the outside, fluffy on the inside, and made with simple ingredients that you probably already have in your kitchen.

Ingredients

• 1 large potato
• Olive oil
• Salt, to taste
• Italian seasoning, to taste

Method

• 1. Wash the potato and cut it into wedges.
• 2. Place the wedges in a pot of salted water and bring to a boil.
• 3. Boil for three minutes, then drain well.
• 4. Transfer the potato wedges to a baking tray.
• 5. Season with salt and Italian seasoning, then drizzle with olive oil.
• 6. Toss until the wedges are evenly coated.
• 7. Arrange the wedges in a single layer on the baking tray, leaving space between each one.
• 8. Bake at 425°F for approximately 25–35 minutes, or until golden and crispy, turning halfway through.

Serving Suggestion

For Mila’s lunchbox, I paired these crispy potato wedges with homemade chicken tenders, mozzarella balls, and one of her favourite fruits — watermelon cut into little star shapes.

I love adding simple touches like this because they make the lunchbox colourful and fun while giving her a nice balance of protein, carbohydrates, dairy, and fresh fruit.

Back-to-School Tip

Make the potato wedges ahead of time and reheat them in the oven or air fryer before packing.

This is an easy way to save time on busy school mornings while still giving your child something warm and crispy to enjoy. And when you have a little extra time, try cutting fruit into fun shapes.

It takes just a few extra minutes but can make an everyday lunch feel special! Photos: Alan Smith