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! Try dipping them in Homemade Ranch Dressing!
Baked 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.
How to make the PERFECT Potato Wedge
There are a few tips that I can give you that will make this potato wedge recipe turn out absolutely perfect.
- 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. 🙂
More Side Dishes
Garlic Potato Wedges
- 2 pounds russett potatoes, washed and cut into wedges of roughly the same size
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt
- 6 tablespoons unsalted butter
- 10 cloves garlic, minced
- 2 tablespoons fresh parsley leaves, minced
- salt and pepper to taste
- Pre-heat oven to 450°F and line a large baking sheet with parchment paper. *see tips
- In a large bowl, toss the potatoes with the oil until coated. Arrange the wedges, skin side down on the parchment lined baking sheet, spacing about ½-inch apart. Sprinkle on the salt.
- Roast in the oven for 45 minutes, until the wedges are cooked through and the edges have browned.
- Sprinkle with salt and pepper directly out of the oven.
- In a small sauce pan over low heat, melt the butter. Add the garlic and swirl until fragrant, about 1 minute. Spoon over the cooked wedges and sprinkle with parsley.
- Serve with ranch dip.
Did you make this recipe?
You can tag me at @iamhomesteader.
Photography by The PKP Way.
I love your show and all your recipes too..