Go Back


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!

Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings


  • 2 pounds russett potatoes washed and cut into wedges of roughly the same size
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter
  • 10 garlic cloves minced
  • 2 tablespoons fresh parsley leaves minced
  • salt and pepper to taste


  1. Pre-heat oven to 450°F and line a large baking sheet with parchment paper. *see tips
  2. 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 1/2-inch apart. Sprinkle on the salt.

  3. Roast in the oven for 45 minutes, until the wedges are cooked through and the edges have browned.
  4. Sprinkle with salt and pepper directly out of the oven.
  5. 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.

  6. Serve with ranch dip.