Chicken Stock Potato Wedgies

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So I very recently found out that not everyone calls these POTATO WEDGIES?! Apparently it’s ‘potato wedges’?! Not wedgies?!?? Not sure I should be admitting that as a professional chef with 10 years experience but I’m genuinely shook. Have people just been too polite to correct me all this time haha I’m dying. I’m sticking with it though. 

Anyway, I find that sometimes potato wedges (or wedgies) can end up all dry and crusty with not much flavour, and nobody wants that. My super simple recipe remedies this by adding a lovely layer of chicken stock which coats the potatoes in a gorgeous savoury sort of tackiness that prevents them from drying out. As standard, I’ve used a Maris Piper potato for this recipe due to its floury texture, allowing the wedges to develop a crispy exterior but maintain a soft and fluffy inside. When you’re roasting, make it a Maris Piper! If you’re reading this in America, a Russet or Yukon Gold are great options as they both have that creamy and buttery texture when cooked and can hold their shape. 

My chicken stock wedg(i)es are just like me, a juicy tacky potato that takes barely any time to get ready! I like simplicity, I like lots of flavour and this recipe is ideal for when you need something quick with just a few ingredients and minimal effort. I’m all in support for making your life easier but tastier. 

If you’re making these as a snack, you’re gonna want all the dips. You can’t go wrong with a dollop of sour cream, homemade aioli or give my walnut pesto dip a go if you’re after something a little bit different.

Live, Laugh, Potato x

For a recipe with more effort and more ingredients but more SPICE, you’ll love my sweet potato BBQ wedges. As the self titled Potato Queen, I sometimes neglect the sweet potato, so this recipe is my apology.



metric imperial
  • 2-3 potatoes (cut into even wedges)
  • 2-3 potatoes (cut into even wedges)
  • 1 chicken or veg stock cube/pot, diluted in approx 7oz water (enough to cover the bottom of the pan very lightly)
  • 1 chicken or veg stock cube/pot, diluted in approx 200ml water (enough to cover the bottom of the pan very lightly)
  • Seasoning - salt and pepper
  • Seasoning - salt and pepper
  • Drizzle of olive oil
  • Drizzle of olive oil


  1. Preheat the oven to 180°C Fan/400°F/Gas Mark 6.
  2. Place the potato wedges into an oven-proof dish and season with salt and pepper. Try to cut your wedges into similar sizes so you get consistent texture and doneness and don't overcrowd the tray.
  3. Pour in your diluted stock with enough liquid to cover the bottom of the tray very lightly then bake in the oven for around 25 minutes. You want the potatoes to absorb the liquid.
  4. After 25 mins, give them a stir/move around and then put them back in the oven for another 15-20mins ‘til completely golden.
  5. Take them out and ENJOY THESE BEAUTIFUL ANGELS. Can you believe it's that simple?