These Crispy Garlic Potato Wedges are golden, buttery, garlicky, and completely irresistible. Made with russet potatoes, vegetable oil, kosher salt, melted butter, fresh garlic, and parsley, they bake up crisp on the edges and tender in the center.
The best part is that there is no need to peel the potatoes. Leaving the skins on saves time, adds texture, and gives the wedges that rustic, restaurant-style look. Serve them as a side dish, snack, appetizer, or game day favorite with ranch dressing, ketchup, garlic aioli, or your favorite dipping sauce.
These baked potato wedges are simple, flavorful, and always a crowd-pleaser.
Why You’ll Love These Garlic Potato Wedges
These potato wedges are easy, crispy, and full of garlic butter flavor.
You’ll love this recipe because it is:
- Made with simple ingredients
- Baked, not fried
- Crispy on the outside
- Soft and fluffy inside
- Loaded with garlic butter
- Perfect for dipping
- Great as a side dish or snack
- Easy to make with the skins on
What Makes These Potato Wedges So Good?
The potatoes are roasted at high heat until the edges turn golden and crisp. Then, they are finished with warm garlic butter and fresh parsley for extra flavor.
The combination of crispy roasted potatoes and buttery garlic makes these wedges rich, savory, and hard to stop eating.
Recipe Summary
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Course: Side Dish, Appetizer, Snack
Cuisine: American / Comfort Food
Ingredients
- 2 pounds russet potatoes, washed and cut into wedges
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt
- 6 tablespoons unsalted butter
- 10 cloves garlic, minced
- 2 tablespoons fresh parsley, minced
- Salt and black pepper, to taste
Ingredient Notes
Russet Potatoes
Russet potatoes are great for wedges because they become fluffy inside and crispy on the outside. Wash them well since the skins stay on.
Vegetable Oil
Vegetable oil helps the potato wedges crisp in the oven. Canola oil or avocado oil can also be used.
Kosher Salt
Salt seasons the potatoes before roasting and again after baking for the best flavor.
Butter
Melted butter creates the rich garlic coating that makes these wedges so delicious.
Garlic
Fresh minced garlic gives the best flavor. Since garlic can burn easily, it is cooked gently in butter instead of roasted with the potatoes from the start.
Fresh Parsley
Parsley adds color and freshness to the finished wedges.
How to Cut Potato Wedges
Wash the potatoes well and dry them.
Cut each potato in half lengthwise.
Cut each half into wedges, keeping the pieces as even as possible.
Even-sized wedges help everything cook at the same rate.
Larger wedges will be softer inside, while smaller wedges will become crispier.
How to Make Garlic Potato Wedges
Step 1: Preheat the Oven
Preheat your oven to 450°F.
Line a large baking sheet with parchment paper.
Step 2: Prepare the Potatoes
Wash and dry the potatoes.
Cut them into wedges of similar size.
Step 3: Toss with Oil
Add the potato wedges to a large bowl.
Drizzle with vegetable oil and toss until evenly coated.
Step 4: Arrange on Baking Sheet
Place the wedges on the prepared baking sheet with the skin side down.
Leave about ½ inch of space between each wedge so they roast instead of steam.
Sprinkle with kosher salt.
Step 5: Bake
Roast for 45 minutes, or until the potatoes are cooked through and the edges are browned and crisp.
Step 6: Season While Hot
As soon as the wedges come out of the oven, sprinkle them with extra salt and black pepper.
Seasoning while hot helps the flavor stick.
Step 7: Make the Garlic Butter
In a small saucepan over low heat, melt the butter.
Add the minced garlic and cook for about 1 minute, just until fragrant.
Do not let the garlic brown too much.
Step 8: Finish the Wedges
Spoon the garlic butter over the hot potato wedges.
Sprinkle with fresh parsley.
Serve warm with ranch dip or your favorite sauce.
Tips for the Best Potato Wedges
Wash the potatoes well before cutting.
Dry the potatoes so they crisp better.
Cut the wedges as evenly as possible.
Do not overcrowd the baking sheet.
Use parchment paper for easy cleanup.
Roast at high heat for crisp edges.
Season the potatoes right out of the oven.
Add garlic butter after baking so the garlic does not burn.
Serve immediately for the best texture.
What If I Don’t Have Parchment Paper?
You can still make crispy wedges without parchment paper.
Place the baking sheet in the oven while it preheats. A hot pan helps prevent sticking and encourages the potatoes to crisp.
Carefully add the oiled potato wedges to the hot pan and roast as directed.
How to Make Extra Crispy Potato Wedges
For extra crispy wedges, make sure the potatoes are dry before tossing with oil.
Leave space between each piece on the baking sheet.
You can also increase the oven temperature slightly to 475°F, but watch closely so the wedges do not burn.
Easy Variations
Parmesan Garlic Potato Wedges
Sprinkle grated parmesan over the wedges after adding the garlic butter.
Spicy Potato Wedges
Add cayenne pepper, chili powder, or crushed red pepper flakes before baking.
Ranch Potato Wedges
Sprinkle ranch seasoning over the potatoes before roasting.
Lemon Garlic Potato Wedges
Add lemon zest and a squeeze of fresh lemon juice before serving.
Herb Potato Wedges
Add chopped rosemary, thyme, or chives with the parsley.
Cheesy Potato Wedges
Top with shredded cheddar or mozzarella and return to the oven until melted.
What to Serve with Garlic Potato Wedges
These wedges are perfect with burgers, sandwiches, grilled meats, and simple dinners.
Serve them with:
- Homemade ranch dressing
- Ketchup
- Garlic aioli
- Barbecue sauce
- Honey mustard
- Burgers
- Grilled chicken
- Steak
- Fried chicken
- Sandwiches
- Hot dogs
- Meatloaf
- Roasted vegetables
- Caesar salad
Best Dipping Sauces
These garlic potato wedges are made for dipping.
Try them with:
- Ranch dressing
- Spicy mayo
- Garlic aioli
- Cheese sauce
- Sour cream
- Chipotle sauce
- Honey mustard
- Buffalo sauce
- Ketchup
- Creamy dill dip
Storage Instructions
Let leftover potato wedges cool completely.
Store them in an airtight container in the refrigerator for up to 3 days.
Reheating Tips
For the crispiest texture, reheat the wedges in the oven or air fryer.
Reheat in a 400°F oven until hot and crisp.
You can also use an air fryer for a few minutes.
The microwave works, but the wedges will be softer.
Frequently Asked Questions
Do I need to peel the potatoes?
No. Leaving the skins on adds texture and saves time.
What potatoes are best for wedges?
Russet potatoes are best because they get fluffy inside and crisp outside.
Can I use Yukon gold potatoes?
Yes. Yukon gold potatoes work, but they will be creamier and slightly less fluffy than russets.
Why are my potato wedges not crispy?
They may have been too crowded on the pan, too wet before baking, or cut too thick.
Can I make these in the air fryer?
Yes. Cook in batches at 400°F until golden and tender, shaking or flipping halfway through.
Can I make them ahead of time?
They are best fresh, but you can cut the potatoes ahead and store them in cold water. Dry them very well before baking.
Can I use garlic powder instead of fresh garlic?
Yes. Sprinkle garlic powder on the potatoes before baking, but fresh garlic butter gives the best flavor.
Recipe Card
Crispy Garlic Potato Wedges
Crispy baked potato wedges tossed with oil, roasted until golden, and finished with warm garlic butter and fresh parsley. Perfect as a side dish, appetizer, or snack.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Ingredients
- 2 pounds russet potatoes, washed and cut into wedges
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt
- 6 tablespoons unsalted butter
- 10 cloves garlic, minced
- 2 tablespoons fresh parsley, minced
- Salt and black pepper, to taste
Instructions
- Preheat oven to 450°F.
- Line a large baking sheet with parchment paper.
- Wash and dry the potatoes.
- Cut potatoes into evenly sized wedges.
- Add wedges to a large bowl.
- Toss with vegetable oil until coated.
- Arrange wedges on the baking sheet, skin side down, leaving space between each piece.
- Sprinkle with kosher salt.
- Bake for 45 minutes, or until cooked through and browned on the edges.
- Remove from the oven and immediately season with salt and black pepper.
- In a small saucepan over low heat, melt the butter.
- Add minced garlic and cook for about 1 minute, until fragrant.
- Spoon garlic butter over the hot potato wedges.
- Sprinkle with fresh parsley.
- Serve warm with ranch dip or your favorite sauce.
Notes
Cut the wedges evenly so they cook at the same rate.
Do not overcrowd the baking sheet.
Season the wedges while they are hot.
Add garlic butter after baking to keep the garlic from burning.
Store leftovers in the refrigerator for up to 3 days.
Nutrition Estimate
Per serving:
- Calories: 330
- Carbohydrates: 38g
- Protein: 5g
- Fat: 18g
- Fiber: 4g
- Sugar: 2g
Nutrition values are approximate and may vary depending on ingredients used.
Final Thoughts
These Crispy Garlic Potato Wedges are simple, golden, buttery, and packed with garlic flavor. They are easy enough for weeknight dinners but delicious enough for parties, game day, and weekend meals.
Serve them hot with ranch dressing or your favorite dip, and watch them disappear fast.