These crispy Garlic Potato Wedges are a crowd-pleaser and completely addicting. Leaving the skin on the potatoes is a time saver and takes the fuss out of the prep work!
Garlic Potato Wedges
Be sure to wash the potatoes first! If you are harvesting from your garden like we do, it’s important to get all the dirt off. This can be a great chore for the kids!
We adore the big wedges and love that they are perfect for dipping. You can make yours smaller, but keep an eye on them in the oven! Also, another tip is to try to get the wedges a similar cut. You will notice the smaller ones get crispy first. A trick I like to use is to cut the potato in half and then to work with one half at a time, keep cutting in half until you have the perfect thickness. Just repeat that process until you hit your final potato.
3 Tips for PERFECT Potato Wedges:
- What if you don’t have parchment? Use a hot pan! Put your pan in the oven as you are preheating. The wedges are less likely to stick if that pan has been heated.
- Don’t be shy of that high heat! You want a crisp wedge. You can sometimes kick the heat up to 475˚F for extra crispy wedges. Be sure to keep an eye on them though.
- Season while hot! Add salt (a flakey big salt is a great idea) and pepper right out of the oven. Don’t be shy with the salt either. 🙂
Hope you love these Garlic Potato Wedges as much as we do!