Garlic Potato Wedges Recipe for Crispy Oven Fries

My Favorite Potato Wedges

I have always loved potatoes. They are like a blank canvas. You can make them into so many delicious things.

But these garlic potato wedges are my favorite. They get so crispy in the oven. The smell fills the whole house with warmth.

A Little Story About Garlic

My grandson once asked why we use so much garlic. I told him a secret. Garlic makes everything taste like it was made with love.

I remember my own grandma mincing garlic by hand. I still laugh at that. Now I use a little press. It makes the job so much easier.

Why This Recipe Works So Well

Laying the wedges skin-side down is the real trick. This matters because it gives each wedge a flat bottom. They get extra crispy that way.

And that hot oven is your best friend. It turns the outside golden. The inside stays soft and fluffy. Doesn’t that sound perfect?

The Magic of Garlic Butter

While the wedges roast, you make the garlic butter. Just melt butter and stir in the minced garlic. Cook it for just one minute until it smells amazing.

This step matters because raw garlic can be too strong. Cooking it gently makes the flavor sweet and mellow. It’s a small step with a big reward.

Time to Put It All Together

When the wedges are golden, pull them from the oven. Drizzle that lovely garlic butter right over the top. Then sprinkle on the fresh, green parsley.

Fun fact: Parsley doesn’t just add color. It gives a little fresh taste that cuts through the rich butter. I always serve these with ranch dip for dipping.

Your Turn in the Kitchen

What is your favorite thing to dip potato wedges in? Is it ranch, like me, or something else? Tell me all about it.

Did you know potatoes can grow in almost every state? What is the most interesting food that grows where you live?

And one last thing. What recipe did you learn from your grandma? I would love to hear your family’s story.

Ingredients:

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

My Crispy Garlic Potato Wedges

Oh, these potato wedges bring back such memories. My grandson, Leo, calls them “crispy clouds.” He would eat the whole tray if I let him. The secret is a hot oven and a little patience. I promise, it’s worth the wait. Doesn’t that smell amazing?

Step 1: First, get your oven nice and hot at 450°F. Line a big baking sheet with parchment paper. This makes clean-up so much easier. I learned that the messy way, I tell you.

Step 2: Toss your potato wedges with oil in a big bowl. Lay them on the sheet with their skin-side down. Give them some space so they can get crispy. (A hard-learned tip: Crowded wedges get steamy, not crispy!).

Step 3: Sprinkle them with salt and pop them in the oven. Roast for about 45 minutes. You’ll know they’re done when the edges are golden. What’s your favorite dipping sauce? Share below!

Step 4: While they bake, let’s make the garlic butter. Melt the butter in a small pan. Stir in the minced garlic and cook for just a minute. You just want it to smell wonderful, not brown.

Step 5: As soon as the wedges come out, drizzle that garlic butter over them. Top it all off with the fresh parsley. Serve them right away while they’re hot and perfect.

Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 4 servings
Category: Side Dish

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change things up. You can make it new every time. I still laugh at the “confetti” version I made for my granddaughter’s birthday. Here are a few ideas for you.

Cheesy Herb: Sprinkle with parmesan and dried oregano before baking.

Smoky Spice: Add a pinch of smoked paprika and chili powder with the salt.

Zesty Lemon: Squeeze fresh lemon juice over the wedges after adding the butter.

Which one would you try first? Comment below!

How to Serve Your Wedges

These wedges are the star of any table. For a simple supper, I serve them with a juicy burger. A crisp side salad with tomatoes is lovely, too. It makes the meal feel fresh and complete.

For drinks, a frosty glass of lemonade is just perfect. For the grown-ups, a cold lager beer pairs wonderfully. It cuts right through the rich, garlicky goodness. Which would you choose tonight?

Keeping Your Potato Wedges Tasty

Let’s talk about keeping your wedges for later. First, let them cool completely. Then pop them in a sealed container in the fridge. They will stay good for about three days.

You can freeze them too. Spread the cooled wedges on a baking sheet. Once frozen, bag them up. This stops them from sticking together. I once froze a big batch for my grandson’s visit. He was so happy to have a quick snack.

Reheating is key for crispiness. Use your oven or toaster oven. A few minutes at 400°F makes them perfect again. The microwave makes them soft. Batch cooking saves you time on busy nights. It means a good meal is always close by. Have you ever tried storing it this way? Share below!

Fixing Common Potato Wedge Problems

Sometimes wedges don’t get crispy. The main reason is crowding the pan. If they are too close, they steam. Give them plenty of space to breathe.

I remember when my wedges were always soggy. My pan was too small. Now I always use a big baking sheet. Getting this right builds your cooking confidence. You learn what works.

If they are browning too fast, your oven might be too hot. An oven thermometer helps a lot. Also, make sure your wedges are similar in size. This helps them cook evenly. Even cooking means every bite is delicious. Which of these problems have you run into before?

Your Potato Wedge Questions Answered

Q: Are these gluten-free? A: Yes, this recipe is naturally gluten-free. Just check your ranch dip label.

Q: Can I make them ahead? A: You can cut the potatoes early. Keep them in cold water to prevent browning.

Q: What oil can I swap? A: Olive oil or avocado oil work great too. They have different flavors but are wonderful.

Q: Can I double the recipe? A: Absolutely! Use two baking sheets. Switch their positions in the oven halfway through.

Q: Any optional tips? A: A sprinkle of paprika adds a lovely color and a little smokiness. *Fun fact: Paprika comes from dried red peppers!* Which tip will you try first?

Until Next Time, Happy Cooking!

I hope you love these garlicky potato wedges. They are a simple joy. Cooking should be fun, not fussy.

I would love to see your creations. Share a picture of your finished dish. It makes this old grandma’s heart smile.

Have you tried this recipe? Tag us on Pinterest! Let’s build a little community of good food. Thank you for spending time in my kitchen today.

Happy cooking!

—Fiona Brooks.