Here’s a Garlic Potato Wedges recipe—crispy on the outside, fluffy inside, and loaded with garlicky flavor. Perfect as a side or snack.
🥔 Garlic Potato Wedges
Ingredients
- 4 medium russet or Yukon Gold potatoes
- 3 tbsp olive oil
- 4 cloves garlic, minced (or 1 tsp garlic powder)
- 1 tsp paprika
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- Optional: ½ tsp Italian seasoning or dried oregano
- Optional garnish: grated Parmesan, chopped parsley
Instructions
- Preheat Oven
- Preheat to 425°F (220°C).
- Line a baking sheet with parchment or foil.
- Prep Potatoes
- Scrub potatoes and cut each into 8 wedges.
- Optional but great for crispiness: soak wedges in cold water 20 minutes, then drain and pat very dry.
- Season
- In a large bowl, toss wedges with olive oil, garlic, paprika, salt, pepper, and Italian seasoning.
- Bake
- Arrange wedges skin-side down in a single layer.
- Bake 25–30 minutes, flipping once halfway, until golden and crispy.
- Finish
- Sprinkle with Parmesan (if using) during the last 5 minutes of baking.
- Garnish with parsley.
- Serve
- Serve hot with ketchup, ranch, garlic aioli, or sour cream.
Extra-Crispy Tips
- Use high heat and don’t overcrowd the pan
- Bake on a wire rack set over the baking sheet
- Add 1 tsp cornstarch to the seasoning mix for extra crunch
Variations
- Cheesy garlic wedges: Toss with mozzarella + Parmesan after baking
- Spicy garlic: Add cayenne or chili flakes
- Air fryer: 400°F for 15–18 minutes, shaking halfway
- Butter garlic: Toss hot wedges with melted garlic butter instead of oil
If you want, I can turn these into restaurant-style garlic Parmesan wedges or a one-pan meal with chicken added.
