It's almost summer and it's the perfect time for super simple sides that you can pair with an easy salad and some goodies from the grill. These Garlic Potato Wedges are a delicious twist on a traditional french fry. The wedge shape allows the fries to be crispy and crunchy on the outside, but still soft on the inside. And let's be serious - more surface area for sauce! They're prepped in under 10 minutes, and perfect for the summer recipe rotation!
As always, I do include a few affiliate links in this post for products I truly use and love. This just means that if you make a purchase after clicking one of those links, I'll earn a little money (at no cost to you) to keep the kitchen up and running, which I promise to use to create more fun content like this! One of those affiliates is with Amazon, which requires a very clear disclosure: as an Amazon Associate, I earn from qualifying purchases. If you have any questions about affiliates, please reach out!
- Russet potatoes: also called baking potatoes, these are the best for making fries, as well as wedges. They are high in starch and lower in water content compared to other types of potatoes, which helps them to become crispier when baked. And make sure to leave on the skin!
- Olive oil: of course! The olive oil helps the spices adhere to the wedges, and helps them crisp up in the oven.
- Garlic cloves: I highly recommend using garlic cloves rather than powdered garlic - there is so much more flavor! You'll want to mince these so the pieces are not too big as you're eating them.
- Fresh parsley: this is optional, but a little fresh parsley is a great garnish for these wedges!
- A few pantry staples including kosher salt, fresh ground black pepper, and paprika
See below recipe for full details and directions.
Instructions & how to cut potato wedges
The most important thing is how you cut your potato wedges, so let's get started!
Cut your potatoes into wedges by first cutting the potato in half, length-wise. Then cut each half into four pieces (like you might cut an apple).
Drizzle with olive oil, kosher salt, black pepper, paprika and minced garlic.
Toss to combine and coat evenly.
Spread the wedges out on the baking sheet, avoiding overlapping.
Once your potatoes are evenly spread on the baking sheet, bake for 40-45 minutes, flipping halfway.
Tip: If any of your potato wedges are feeling too big, cut them again! There is no perfect size here. Ideally, you want them to be all similar-sized, so they'll bake at the same rate. So if you have a few that seem way bigger than the others, feel free to cut them again. And remember, they don't have to be perfect shapes. A little bit of irregularity is nice here!
Below are a few variations that you can make on this recipe to suit your taste!
- Pump up the spice: you can choose to add more paprika, as well as red pepper flakes to increase the spice of this recipe.
- Use sweet potatoes: if you want to try this recipe with sweet potatoes, you certainly can! You would prepare in the exact same way, and bake for the same amount of time. Keep an eye toward the end, as you may need to increase or decrease the baking time, depending on the size of your potatoes.
- Add some cheese: I'm lactose-intolerant, so you won't see cheese in my recipe, but this would also be delicious with a sprinkling of parmesan!
Is there another way that you're making these wedges? Leave a comment below and let me know!
This is a supremely simple recipe, which just needs basic kitchen items (and makes it perfect for those casual summer nights). These are a few things I like to use:
- Half-Sheet Baking Pan from USA Pan (sold on Amazon)
- Wusthof Chef's Knife (sold on Amazon): you don't need to use this knife specifically, but any good kitchen knife will work here!
- Maldon Sea Salt (sold on Amazon): a little flaky sea salt before serving makes everything better!
Storage & Reheating
If you manage to have any leftovers, let them cool fully, then store in an airtight container in the refrigerator for up to 5 days.
To reheat, you can use the microwave and heat for 30-60 seconds. The fries will be soft but will lose some of their crunch. You can also reheat them on a baking sheet in the oven at 350 degrees (F) for 10-15 minutes. This will help retain the crunch, but they may start to dry out, so keep an eye out while they're heating!
A Note on Dipping Sauces
These wedges are great plain, but you can also serve with ketchup, mustard, or mayonnaise (don't come for me on the mayonnaise!). You could also try a spicy ketchup or this honey paprika aioli. You can't go wrong!
Garlic Potato Wedges
- 4 russet potatoes (about 2 lbs.) cut into wedges
- 2 Tablespoons olive oil
- 2 garlic cloves minced
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- ¼ teaspoon paprika
- Flaky sea salt for topping
- Fresh parsley, chopped for topping
- Preheat oven to 400°F.
- Wash your potatoes and cut into wedges. First, cut the potato in half length-wise, then cut each half into 4 wedges (similiar to how you might cut an apple). You want the wedges to all be a simliar size; if any feel too large, cut them again. Transfer to a large baking sheet.
- Drizzle the potatoes with olive oil, kosher salt, black pepper, and minced garlic. Toss to combine and coat evenly. Spread the potatoes evenly on the baking sheet without overlapping. If needed, transfer some to a second baking sheet.
- Bake for 40-45 minutes, flipping halfway. Finished wedges will be browned and crispy. Serve warm with your favorite dipping sauce.