Garlic Potato Wedges
Garlic Potato Wedges are crispy on the outside and tender on the inside. Fresh minced garlic adds a crunchy flavor, and olive oil perfectly crisps the edges.
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These potato wedges are quick to make and best with the peeling left on because they get crispy and delicious. They are fantastic, plain, straight from the pan, but I like to dip mine.
Here are some ideas for dipping:
- Ketchup ~ for sugar-free ketchup, try my homemade sugar-free ketchup recipe
- Secret fry sauce ~ easy homemade recipe
- Ranch dressing
- Sour cream
My husband is a pro at making these potato wedges! The funny thing is, even though it’s my recipe, they always turn out better when he makes them.
To Make Garlic Potato Wedges, You Will Need These Ingredients:
- Russet, red, or gold potatoes
- Olive oil
- Garlic cloves
- Garlic salt
- McCormick Grill Mates, Montreal Steak Seasoning
- Sea salt
Preheat oven to 400°F
Prepare a large baking sheet with parchment paper or lightly oil it to prevent sticking.
2 pounds Potatoes ~ Red, gold, or russet; the little round ones, cut in half, are another option
2 Tbsp olive oil
1 1/2 to 2 Tbsp minced garlic
3/8 tsp Garlic salt ~ optional
2-3 Tbsp McCormick Grill Mates, Montreal Steak Seasoning
Sea salt ~ a few grinds over all
Wash and dry any potatoes. We use large baking potatoes, gold, or red potatoes. Leave the peels on and cut them into medium bite-size wedges.
Soak cut wedges in cold water for 5 minutes, and then pat dry.
Dump potato wedges into a large bowl.
Toss potatoes with olive oil.
Add minced garlic and toss to coat the potatoes.
Add seasonings to your taste and mix with the potato wedges.
Dump potato wedges onto the prepared baking sheet, single-layered.
Bake for 20-30 minutes. The wedges should be fork-tender and lightly browned on the outside.
Serve them up and enjoy!
For variety, try this seasoning combination too: (especially good on sweet potatoes)
- 2 tsp Smoked paprika
- 1 tsp Garlic powder
- 2 tsp Salt
- 1 tsp Onion powder
Garlic Potato Wedges
Ingredients
- 2 pounds Potatoes ~ Red, gold, or russet
- 2 Tbsp Olive oil
- 2 Tbsp Fresh minced garlic
- 3/8 tsp Garlic salt ~ optional
- 2-3 tbsp McCormick Grill Mates Montreal Steak Seasoning
- Sea Salt ~ a few grinds
Instructions
- Preheat oven to 400°F
- Prepare a large baking sheet with parchment paper or lightly oil it to prevent sticking.
- Wash and dry any potatoes. We use large baking potatoes, gold, or red potatoes. Leave the peels on and cut them into medium bite-size wedges.
- Soak cut wedges in cold water for 5 minutes, and then pat dry.
- Dump potato wedges into a large bowl.
- Toss potatoes with olive oil.
- Add minced garlic and stir to coat the potatoes.
- Add seasonings and toss well to coat the potato wedges.
- Dump potato wedges onto the prepared baking sheet, single-layered.
- I add a few grinds of sea salt lightly over the potatoes before they go into the oven.
- Bake for 25-35 minutes. The wedges should be fork-tender and lightly browned on the outside.
- Serve them up and enjoy!
Notes
- 2 tsp Smoked paprika
- 1 tsp Garlic powder
- 2 tsp Salt
- 1 tsp Onion powder
Nutrition
These potato wedges are so good Mary. We make them at least every week.
Our new way to eat sweet potatoes! So yummy!