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!

Be trusty to streambed the potatoes front! If you are gather from your garden same we do, it's consequential to get all the poop off. This can be a large chore for the kids!


We adore the big wedges and know that they are perfect for dipping. You can represent yours small, but sustenance an eye on them in the oven! Also, other tip is to try to get the wedges a related cut.  You testament mark the small ones get crispy foremost.   A twist I like to use is to cut the potato in half and then to line with one half at a clip, fix stinging in half until you get the perfect broadness.  Right hap that enation until you hit your examination murphy.


Hope you love these Baked Garlic Potato Wedges as much as we do!  If you are looking to switch things up a bit, Baked Parmesan Potato Wedges are great as well.  Just add some shaved parmesan in the last few minutes of baking.  We like to serve these up with just about any meal.



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


  1. Pre-heat oven to 450°F and line a large baking sheet with parchment paper. 
  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.

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