Use this quick guide for potato wedges in the oven: 36-50 minutes at 230°C, the main factors that change the result, and a doneness or safety reminder.
A practical starting range for potato wedges in the oven is 36-50 minutes at 230°C. This page is built to answer the cooking-time query fast without burying the useful part under a long recipe story.
Use the clock as guidance only and confirm doneness with a skewer test, texture check, or other reliable visual cue.
The result usually shifts most with wedge thickness, skin-on vs peeled, oil, so treat the range as guidance rather than a guarantee.
{
"food": "potato wedges",
"referenceTempC": 230,
"referenceTimeMin": 36,
"referenceTimeMax": 50,
"safeMinInternalTempC": null
}A practical base range is 36-50 minutes at 230°C. Start checking a little before the end of the range instead of waiting for the last minute.
Because wedge thickness, skin-on vs peeled, oil can move the real finish time more than most people expect.
Start checking a little before the end of the range, especially if the piece looks thinner or smaller than average.
Not always, but it can still help. For baking or lower-risk foods, visual doneness and texture checks are often the main signal.