These loaded potato wedges are the ULTIMATE party snack. Super crispy wedges are topped with a spicy, cheesy sauce and lots of fresh Asian-style toppings for a flavour-packed bite every time.
I am officially obsessed with these wedges. I’m not sure what’s not to love here. A spicy, gochujang-laced cheesy bechamel sauce, crispy salty prosciutto shards, pickled chilli, fresh coriander, spring onion and crunchy sesame make for the best combination of toppings I bet you’ll love just as much as I do.
The magic here is in the contrasts – the fresh ingredients and the pickled chilli cut through the rich cheesiness of the sauce so it never FEELS rich – and the incredibly crispy wedges are the perfect vessel for all the lovely toppings.
These are an amazing party snack for any occasion really – game day, casual drinks or a full-blown party – or enjoy as a side on a fakeaway night in (pairing them with sticky pulled pork sliders is an excellent combination).
The only thing that might be tricky to get hold of is gochujang paste – but everything else is very easy to find!
- Potatoes. I’m using Maris piper, but you could use Russet, Agria, Yukon gold or any fluffy potato labelled as being ‘good for roasting’. Waxy potato varieties (like Charlotte or King Edward) won’t get quite as crispy in the oven.
- Cheesy spicy bechamel. You’ll need plain flour, milk (ideally whole milk though semi-skimmed will work fine), butter, cheese (I like to use a strong cheddar) and gochujang paste. Gochujang is a fermented Korean chilli paste and it’s UTTERLY delicious. You’ll find it in the Asian food aisle of your supermarket and you can also pick it up from Amazon. If you can’t find it, you could use harissa paste or sriracha.
- Prosciutto. I love the crispy, salty shards you get when you throw prosciutto into the oven – but you can leave this off if you’re after a vegetarian version
- Spring onion, coriander and green chilli. These provide a fresh contrast to the cheesy sauce, but you can play around with them. Use flat-leaf parsley, mint or basil or leave out the chilli (or use red chilli). You’ll also need a little rice vinegar (or use white wine vinegar or apple cider vinegar) to quickly pickle the chilli.
How to make them
Chop your potatoes into chunky wedges, then get in a large pot with salt and cover them with cold water. Set over high heat and bring to a boil, then simmer until they can be pierced easily with a fork (about 5 minutes). Drain them, then toss them with polenta.
Transfer them to an oven tray or dish with pre-heated oil, then bake them for 30 – 35 minutes, until they’re looking golden and sound super crispy when you tap them with a knife.
Melt the butter in a small pan, then add the flour and mix to combine into a paste (roux). Keep mixing to cook out the raw flour for a few minutes, then pour in the milk and stir until it starts to thicken up. Add the gochujang paste and the cheese, then whisk to combine them into a smooth, creamy sauce. Set aside.
PREP AHEAD: You can make the cheesy gochujang bechamel in advance, then just heat it on the stovetop or in the microwave. It will keep well for 5 days stored in an airtight container in the fridge.
Pile the wedges onto a serving platter, then pour over most of the cheesy spicy sauce. Top with the prosciutto, spring onions, coriander, sesame seeds and pickled chillies, then serve right away with the rest of the cheesy sauce on the side for dipping.
Got a question?
I like using Maris piper, Agria, Russet, Yukon gold or any floury potatoes – you want to stay away from waxy potatoes (like Charlotte) because they won’t get as fluffy in the middle.
Yes! To make this even easier, use frozen wedges and just make the toppings.
You could use chopped bacon – just fry it for a couple of minutes in a pan on the stovetop or grill it in the oven for about 10 minutes. You could also leave it off entirely for a vegetarian version.
There are a couple of possible reasons for this. First, you want to make sure that your wedges are on a single layer in your oven dish. This is going to allow air to circulate around them in the oven, crisping them up. If you pile them all on top of each other, the moisture will be trapped in layers with the potatoes, and they’ll steam and go soggy this way. Second, make sure you’re using HOT oil for cooking your wedges in. I like to preheat the oil in an oven dish while the potatoes are parboiling. That way, as soon as the wedges hit the oil, the crust will immediately start crisping up in the oil, giving it a head start.
Wedges are a wonderful side to so many things! I love serving them with grilled meat (try my grilled miso chicken, sticky gochujang chicken or lamb koftas), fish (my miso salmon or maple glazed salmon are delicious), alongside pizzas, pulled pork sliders, or hot honey fried chicken sandwiches for a proper fakeaway style feast, or as part of a spread with salads (my grilled chicken caesar salad, broccoli crunch salad, green goddess salad or crunchy Asian salad are great options). It’s also fabulous as part of a game-day spread.
You could use harissa paste, sriracha or another hot sauce in place of the gochujang. Just taste whatever you use before adding it to make sure it’s not too spicy!
Do you have my free Fakeaway Favourites e-book?
It’s filled with my absolute favourite takeaway dishes you can make at home!
From a quick pad thai and saag paneer, to Korean fried chicken, beef rendang and chicken satay, you’ll love exploring the book.
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If you make this recipe, I’d love to hear from you! You can leave me a comment below.Print