These crispy garlic potato wedges are golden on the outside, fluffy on the inside, and packed with garlicky flavor. They make the perfect side dish or snack, especially when served with a dipping sauce.

Why You’ll Love This Recipe

I love how simple these potato wedges are to make while still tasting absolutely delicious. I get that perfect crunch without deep frying, and the garlic seasoning gives them a savory kick that makes me want to eat them straight off the tray. I like serving them alongside burgers, grilled meats, or even just as a snack when I crave something hearty.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Russet potatoes

• Olive oil

• Garlic powder

• Paprika

• Salt

• Black pepper

• Fresh parsley (optional, for garnish)

Directions

1. I preheat my oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. I scrub the potatoes well and cut them into wedges, leaving the skins on for extra crispiness.

3. In a large bowl, I toss the potato wedges with olive oil, garlic powder, paprika, salt, and black pepper until well coated.

4. I arrange the wedges in a single layer on the prepared baking sheet, making sure they aren’t overlapping.

5. I bake them for 35–40 minutes, flipping halfway through, until they are golden brown and crispy.

6. I remove them from the oven and garnish with fresh parsley before serving.

Servings And Timing

This recipe makes about 4 servings. The prep time takes around 10 minutes, and the cooking time is about 35–40 minutes, so I have crispy potato wedges ready in under an hour.

Variations

I sometimes switch up the seasonings by adding chili powder for a spicy kick or parmesan cheese for a cheesy crust. Another variation I enjoy is tossing the wedges in fresh minced garlic and herbs right after baking for extra flavor.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I pop them back in the oven at 375°F (190°C) for about 10 minutes to bring back that crispiness. I avoid microwaving because it makes them soft instead of crunchy.

FAQs

1. Can I make these potato wedges in the air fryer?

Yes, I can cook them in an air fryer at 400°F (200°C) for about 20–25 minutes, shaking the basket halfway through.

2. Do I need to soak the potatoes before baking?

I don’t always soak them, but soaking in cold water for 30 minutes helps remove excess starch, which makes them extra crispy.

3. What kind of potatoes work best for this recipe?

I find that russet potatoes are the best because they get crispy on the outside while staying fluffy inside. Yukon golds also work well.

4. Can I use fresh garlic instead of garlic powder?

Yes, I can use fresh minced garlic, but I usually add it toward the end of baking to prevent it from burning.

5. What dipping sauces go well with these wedges?

I like serving them with ketchup, ranch, garlic aioli, or even spicy sriracha mayo.

Conclusion

These crispy garlic potato wedges are one of my go-to sides because they’re simple, flavorful, and versatile. I love how they turn out crunchy without the need for frying, and I can easily adjust the flavors to suit my mood. Whether I serve them as a snack or with dinner, they never last long on the table.