Imagine sinking your teeth into a perfectly golden, herb-infused potato wedge that's crispy on the outside and irresistibly tender on the inside. These Baked Garlic Herb Potato Wedges are not just a side dish - they're a flavor explosion that will transform your everyday meals into a gourmet experience. Whether you're looking to impress dinner guests or simply treat yourself to a delicious comfort food, this recipe is about to become your new go-to potato sensation!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 medium potatoes, cut into wedges
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease with cooking spray to prevent sticking.
- Wash potatoes thoroughly and pat dry with clean kitchen towels. Cut each potato lengthwise into 6-8 even wedges, ensuring they are roughly the same size for uniform cooking.
- In a large mixing bowl, combine olive oil, minced garlic, dried rosemary, dried thyme, salt, and black pepper. Whisk the ingredients together to create a fragrant herb mixture.
- Add potato wedges to the herb mixture and toss carefully, ensuring each wedge is evenly coated with the oil and herb blend. Use a spatula or your hands to mix thoroughly.
- Arrange potato wedges on the prepared baking sheet in a single layer, making sure they are not overcrowded. Leave some space between wedges to ensure crispy edges.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, turning the wedges halfway through cooking to ensure even browning and crispiness.
- Check potatoes for doneness by piercing with a fork. They should be golden brown on the outside and tender on the inside. If needed, bake for an additional 3-5 minutes.
- Remove from oven and let rest for 2-3 minutes. Transfer to a serving platter and garnish with fresh chopped parsley if desired.
Tips
- • Choose starchy potatoes like Russet or Idaho for the crispiest results • Pat potatoes completely dry before seasoning to ensure maximum crispiness • Don't overcrowd the baking sheet - give each wedge some breathing room • Flip the wedges halfway through cooking for even browning • Use fresh garlic if possible for a more intense flavor • For extra crispiness, you can soak cut potatoes in cold water for 30 minutes before cooking and then thoroughly dry them • Experiment with different herb combinations like adding some paprika or cayenne for a kick • Serve immediately for the best texture and flavor
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
