Crispy Garlic Roasted Potato Wedges

The Best Kind of Potato

I think russet potatoes are the best for roasting. They get so fluffy inside. And the outside turns wonderfully crisp.

Cutting them into wedges is my favorite part. I try to make them all the same size. That way, they all finish cooking at the same time. No one gets a burnt wedge!

A Little Story About Garlic

My grandson once asked why we use so much garlic. I told him it’s for the magic. When you cook it in butter, the whole house smells like love.

I remember my own grandma teaching me that. She said good food starts with a good smell. I still think of her every time. This matters because cooking connects us to people we love.

Getting Them Crispy

The secret is a very hot oven. Don’t be shy with the heat! And give the wedges some space on the pan.

If they are too crowded, they will steam. We want them to roast and get crunchy. *Fun fact*: Putting them skin-side down helps them cook evenly. It gives them a little seat to sit on.

The Final Touch

That garlic butter is everything. You melt the butter and swirl in the minced garlic. It only takes a minute. Doesn’t that smell amazing?

Then you spoon it right over the hot potatoes. The sizzle is the best sound. Finish it with a sprinkle of fresh, green parsley. It makes the dish look so pretty.

Your Turn in the Kitchen

What is your favorite thing to dip potato wedges in? I always serve these with ranch. But maybe you like something else.

This recipe matters because it’s simple and satisfying. Anyone can make it. Did you try making the wedges all the same size? It’s a good little kitchen lesson to learn. Tell me, what was the best part for you?

Ingredients:

Ingredient	Amount	Notes
Russett potatoes, washed and cut into wedges	2 pounds	Cut into wedges of roughly the same size
Vegetable oil	2 tablespoons
Kosher salt	1 teaspoon	Plus more salt and pepper to taste after roasting
Unsalted butter	6 tablespoons
Garlic, minced	10 cloves
Fresh parsley leaves, minced	2 tablespoons

Crispy Garlic Roasted Potato Wedges

Oh, these potato wedges bring back such memories. My grandson Leo calls them crispy golden boats. He would eat a whole pan if I let him. The secret is getting them nice and brown in a hot oven. Then we drench them in garlicky butter. Doesn’t that smell amazing?

Let’s get these started. You’ll need two big potatoes, washed well. I like to leave the skin on for a bit of rustic goodness. Cut them into wedges, like fat little moons. Try to make them all about the same size. This helps them cook evenly, so no one is left behind.

• Step 1: First, get your oven good and hot. Set it to 450°F. Line your biggest baking sheet with parchment paper. This little trick saves so much scrubbing later. I learned that the hard way after a few messy pans.
• Step 2: Now, toss your potato wedges in a big bowl with the oil. Get them all shiny and coated. This is what makes them crisp up. Arrange them on the pan with their skin side down. Give them a little space to breathe.
• Step 3: Sprinkle them with that kosher salt. Then into the oven they go. Roast them for about 45 minutes. You want them golden and cooked through. The edges should be nice and brown. I still laugh at how I used to peek every five minutes.
• Step 4: When they’re out, hit them with a bit more salt and pepper. Now for the magic. Melt your butter in a small pan. Add the minced garlic and swirl it around. (Hard-learned tip: don’t walk away from the garlic! It burns in a blink.)
• Step 5: Spoon that fragrant garlic butter all over the hot wedges. The sizzle is the best sound. Finally, sprinkle on the fresh parsley for a pop of color. Serve them right away with a cool ranch dip for dipping. What’s your favorite thing to dip potatoes in? Share below!

Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings
Category: Side Dish

Three Tasty Twists on Our Wedges

This recipe is like a good friend. It’s wonderful as it is, but it’s always up for a little adventure. You can dress it up in so many fun ways. Here are a few of my favorite ideas for when you’re feeling creative.

• Cheesy Herb: Right after the garlic butter, shower them with grated Parmesan and dried oregano. So cheesy and good.
• Smoky Paprika: Add a teaspoon of smoked paprika to the oil before tossing. It gives a warm, cozy campfire flavor.
• Lemon Pepper Zing: Skip the salt and use lemon pepper seasoning instead. Finish with a squeeze of fresh lemon juice for a bright kick.

Each one gives the potatoes a whole new personality. Which one would you try first? Comment below!

The Perfect Plate & Pairing

Now, what to serve with these glorious wedges? They are the star of any plate. I love to put them next to a simple grilled chicken breast. Or a juicy burger straight from the barbecue. For a lighter meal, a crisp green salad balances them perfectly.

To wash it all down, I have two favorite drinks. A cold glass of apple cider is just right for my younger helpers. For the grown-ups, a chilled lager beer cuts through the richness beautifully. It’s a match made in heaven. Which would you choose tonight?

Keeping Your Potato Wedges Perfect

Let’s talk about keeping these wedges tasty for later. They are best fresh from the oven. But you can store them in the fridge for three days.

I do not recommend freezing them. They lose their wonderful crispiness. Reheat them in a hot oven to get that crunch back.

I once microwaved them and they got soggy. It was a sad day for potatoes. A hot oven is the only way to go.

Making a double batch is a smart idea. It saves you time on a busy weeknight. This makes family dinners feel easy and special.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Potato Problems

Sometimes our cooking does not go as planned. Do not worry. Here are some easy fixes for common troubles.

If your potatoes are soggy, they were too crowded. They need space on the pan for hot air to move. I remember when I learned this lesson. My first batch was a soft mess.

If the garlic burns, your heat was too high. Cook it gently in the butter until it smells good. Burnt garlic tastes bitter. Getting this right makes your whole dish taste amazing.

If they are not crispy enough, your oven might not be hot enough. A hot oven is the secret to a perfect wedge. Solving these small problems makes you a more confident cook.

Which of these problems have you run into before?

Your Potato Wedge Questions Answered

Q: Are these potato wedges gluten-free?

A: Yes, this recipe is naturally gluten-free. Just check your ranch dip label to be sure.

Q: Can I make them ahead of time?

A: You can cut the potatoes early. Keep them in cold water so they do not turn brown.

Q: What if I do not have fresh parsley?

A: Dried parsley works just fine. You could also use a little chive or rosemary.

Q: Can I double this recipe?

A: Absolutely. Just use two baking sheets. Do not crowd the potatoes.

Q: Any optional tips?

A: A sprinkle of paprika adds lovely color. Fun fact: Paprika comes from dried red peppers!

Which tip will you try first?

From My Kitchen to Yours

I hope you love making these crispy potato wedges. They always make my kitchen smell like home.

I would be so happy to see your creations. It brings me joy to see your family meals. Please share a photo of your finished dish.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Elowen Thorn.