Save It These Crispy Garlic Potato Wedges are a house favorite whenever I want a side that is both effortless and seriously satisfying. They come out of the oven perfectly golden with an irresistible crunch, each wedge sporting plenty of garlic and herbs. Ideal for cozy movie nights or as the star next to grilled mains, everybody fights for the crispiest one.
The first time I made these, I just wanted something different from fries, now they’re my go-to for quick comfort food that impresses guests. Even my pickiest eaters ask for seconds and love dipping them into everything from spicy mayo to classic ketchup.
Ingredients
- Russet potatoes: quality matters here because starchy potatoes crisp best look for potatoes that feel heavy and have no green spots or sprouts
- Olive oil: coats every wedge so they bake up with crispy edges a good quality extra-virgin oil adds extra flavor
- Fresh garlic: the freshly minced cloves create a bigger punch than garlic powder plus the aroma is incredible
- Smoked paprika: this smoky spice deepens the flavor opt for Spanish smoked paprika if you can, as it has a richer aroma
- Dried oregano: brings an earthy, classic Italian flavor pick oregano leaves that are green not brown for the freshest punch
- Garlic powder: adds an extra hit of garlicky goodness even in spots where fresh might not reach
- Onion powder: rounds out the allium flavor with subtle sweetness buy from a small jar so it stays super fragrant
- Fine sea salt: seasons the potatoes throughout choose sea salt for clean flavor and even seasoning
- Freshly ground black pepper: gives a bright bite pre-ground works but if you can grind fresh, it’s worth it
- Fresh parsley: optional but great for color and herby flavor choose flat-leaf for the best taste
- Grated Parmesan cheese: parsley and a sprinkle of salty cheese create the perfect finish use good-quality Parmigiano-Reggiano and skip if dairy-free
Instructions
- Prepare the Oven:
- Preheat your oven to two hundred twenty degrees Celsius or four hundred twenty-five degrees Fahrenheit. Line your largest baking sheet with parchment paper so nothing sticks and cleanup is easier.
- Prep the Potatoes:
- Give potatoes a good scrub under cold water and dry them well. Using a chef’s knife, cut each potato lengthwise in half, then halve those pieces, and repeat until each potato gives you eight wedges of roughly equal size. This ensures even cooking and crispiness.
- Season the Wedges:
- In a big mixing bowl, combine wedges with olive oil, minced garlic, smoked paprika, oregano, garlic powder, onion powder, salt, and pepper. Use your hands or a spatula to toss vigorously so every surface is coated. Well-oiled and seasoned potatoes are the secret to irresistible crunch and flavor.
- Arrange on the Baking Sheet:
- Space the wedges out in one layer on the prepared baking sheet and turn each piece skin side down so it sits stable on the tray. This helps them crisp up and avoids steaming.
- Bake and Flip:
- Bake the wedges for twenty minutes. Open the oven and use a spatula to carefully flip each wedge over. Return the tray to the oven for another fifteen minutes. You want the potatoes to look golden and feel crispy to the touch while staying tender in the center.
- Finish and Garnish:
- As soon as you pull the wedges from the oven, sprinkle on fresh chopped parsley and Parmesan cheese if using. The heat makes the cheese melt slightly, clinging to each wedge. Serve right away while hot and crispy with your favorite dipping sauce.
Save It My favorite part is the final shower of Parmesan cheese the way it melts onto hot wedges reminds me of how my mom always finished her roasted veggies. Once my daughter tried them with extra parsley picked from our backyard, it became a weekly request.
Storage Tips
Cool leftover potato wedges completely and store in an airtight container in the fridge for up to three days. To bring back their crunch, place them on a baking rack set over a sheet pan and reheat at a high heat about two hundred degrees Celsius for ten minutes until sizzling again. Avoid microwaving because they’ll go soft.
Ingredient Substitutions
If you are out of russet potatoes, Yukon Gold makes a good substitute. Switch up the herbs by using rosemary or thyme in place of oregano for a different twist. For dairy-free or vegan wedges, simply leave out the Parmesan or use a plant-based grated cheese.
Serving Suggestions
Pile these wedges next to grilled burgers or roasted chicken for a classic family meal. You can also serve them as party finger food with bowls of aioli, buffalo sauce, or ranch dip. For extra heat, sprinkle with red pepper flakes before baking. They even make a great base for loaded wedges topped with salsa and avocado.
Cultural or Historical Context
Potato wedges have roots in classic American diners and have become a comfort food staple across households. Baking instead of frying is a trick I picked up from cooks who wanted to keep things lighter without losing the crispy texture everyone loves.
Save It All it takes is a handful of pantry staples and a hot oven for wedges that everyone craves. Try them once and these crunchy, golden potato treats will earn a spot in your regular rotation.
Recipe FAQs
- → How do I achieve extra crispy potato wedges?
Soak the potato wedges in cold water for 30 minutes before seasoning, then dry thoroughly to remove moisture.
- → Which potatoes work best for wedges?
Russet potatoes are ideal due to their starchy texture and ability to crisp up in the oven.
- → Can I make these wedges vegan?
Simply omit the Parmesan cheese or substitute with your favorite vegan cheese alternative for a dairy-free version.
- → What dipping sauces pair well?
Aioli, ketchup, or spicy mayo complement the herbed flavor and crisp texture of these wedges beautifully.
- → Is parchment paper necessary for baking?
Parchment paper helps prevent sticking and promotes even browning for crispier potato wedges.
- → Can I prepare wedges ahead of time?
You can cut and soak the potatoes in advance, but bake them just before serving for optimal crispiness.