Go Back

Garlic Potato Wedges

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!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Side Dish
Cuisine: American
Servings: 4 servings
Author: Amanda Rettke-iamhomesteader.com


  • 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.