Crispy Garlic Potato Wedges (Printable Version)

Golden wedges tossed in garlic and herbs, baked for crispiness. Ideal for appetizers or as a flavorful side.

# What You'll Need:

→ Potatoes

01 - 2 lbs russet potatoes

→ Seasoning & Oil

02 - 3 tablespoons olive oil
03 - 3 garlic cloves, finely minced
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 3/4 teaspoon fine sea salt
09 - 1/2 teaspoon freshly ground black pepper

→ Garnish (optional)

10 - 2 tablespoons fresh parsley, chopped
11 - 1/4 cup grated Parmesan cheese

# Directions:

01 - Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
02 - Scrub potatoes thoroughly and cut each into 8 equal-sized wedges.
03 - In a large mixing bowl, combine potato wedges, olive oil, minced garlic, smoked paprika, dried oregano, garlic powder, onion powder, sea salt, and black pepper. Toss until wedges are fully coated.
04 - Place coated wedges in a single layer on the prepared baking sheet, positioning each wedge skin side down for optimal crispiness.
05 - Bake wedges for 20 minutes in the preheated oven.
06 - Flip each wedge using a spatula, then continue baking for an additional 15 minutes, until wedges are golden brown, crispy and cooked through.
07 - Remove from oven. Immediately sprinkle with chopped parsley and grated Parmesan, if desired.
08 - Serve wedges hot accompanied by preferred dipping sauce.

# Additional Tips::

01 -
  • Uses simple potatoes and pantry spices you probably already have at home
  • Bakes up golden and crunchy without deep frying
  • Naturally gluten-free and vegetarian friendly
  • Endlessly customizable with your favorite herbs and dips
  • Ready in under an hour with very little active prep
02 -
  • This recipe is packed with fiber-rich potatoes and totally gluten-free
  • Stays crisp for hours making it dinner party friendly
  • So easy the kids can help cut or sprinkle on the toppings
03 -
  • Always dry your potatoes thoroughly before seasoning because moisture blocks crispiness
  • Watch the potatoes for deep golden color at the end of baking since oven strengths vary
  • Try pressing garlic into the oil first for a smoother flavor so the wedges never burn or taste harsh
  • My family always fights over the crispiest bits, so if you like that too, keep the wedges skin side down throughout baking for maximum crunch.

Return