Baked Garlic Herb Potato Wedges
The crispiest potato wedges ever (COMPLETELY BAKED!). Served with the most amazing, garlicky-herb mixture!
How wrong is it that this was my dinner for a few nights?
And when I say few, I mean 4 nights. In a row.
What? Carbs on carbs make for an excellent dinner.
Especially when it involves the crispiest little bites of potatoes drizzled with a fresh garlicky-herb mixture made in 3 minutes right in the food processor.
And you don’t feel an ounce of guilt about it since these bad boys are baked. Not fried.
See? Perfect dinner.
Baked Garlic Herb Potato Wedges
The crispiest potato wedges ever (COMPLETELY BAKED!). Served with the most amazing, garlicky-herb mixture!
Ingredients
- 2 pounds fingerling potatoes, halved lengthwise
- 3 tablespoons canola oil
- Kosher salt and freshly ground black pepper, to taste
- 3 cloves garlic
- ½ shallot
- ½ cup parsley leaves
- ½ cup basil leaves
- ⅓ cup extra-virgin olive oil
Instructions
- Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place potatoes onto the prepared baking sheet. Add canola oil; season with salt and pepper, to taste. Gently toss to combine.
- Place potatoes, cut-side down, in a single layer. Place into oven and bake for 35 minutes, until golden brown and crisp, flipping halfway.
- To make the garlic herb mixture, combine garlic, shallot, parsley and basil in the bowl of a food processor. Pulse until finely chopped. With the motor running, add olive oil in a slow stream until emulsified; season with salt and pepper, to taste.
- Serve potatoes immediately, drizzled with garlic herb mixture.
Did you make this recipe?
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Hi, your recipe look DELISH! I’m wondering if I could use dry basil? I would only used 1/4 cup & follow the rest of your recipe. Can you tell me what you think please!
great but no non stick spray because it leaves a film pan even after washing cannot be seen so builds up and then no longer a non stick surface
These were delicious. Added about a 1/4 cup of toasted walnuts and about the same amount of fresh grated aged parmigiana reggiano cheese to the herb mixture. The additional ingredients necessitated a little more olive oil to the mix. It was over the top delicious. I made them once exactly as written and the second time as I just described. You cannotgowrong either way! They were a ‘side’ the first time…they were ‘dinner the second…
Awesome recipe! It’s the 1st time my oven potatoes came out perfect! I actually dividen the recipe into a 3rd, to make enough for one. What I did was…
Turned the oven onto 450 degrees.
I cut… 1 cup/8oz. of small fingerling potatoes in half.
Then put them in a 2 cup food storage container.
I then put one squirt of coconut oil (instead of Canola which is generally GMO in the US, unless it’s organic), over the potatoes in the container.
Then I sprinkled a little bit of salt & pepper over the potatoes.
Then, I put the lid on the container, & shook it about. This spreads the oil, salt & pepper evenly on all sides of all the potatoes.
Then I put them cut side down on a silicone baking mat, that was sprayed with oil also. (Maybe a redundant step, but better safe, than sorry.)
I baked them for only FIVE MINUTES.
Then I turned them over, and baked them another FIVE MINUTES.
So, after only TEN MINUTES, they were done.
In the future, I’ll probably bake them SIX MINUTES PER SIDE, (TWELVE MINUTES TOTAL) to just brown & crisp them a little more.
I made the garlic herb mixture in a Black & Decker Smart Grind coffee grinder. I use it for grinding all kinds of edibles, like nuts, and tortilla chips too small to be useful, into flour, to use in cornbread)
I used 1/8th cup fresh basil – 1/8th cup fresh parsley – 1 small garlic clove, 1 ounce of diced onion (I didn’t have a shallot) and 2 TBS of olive oil, in the grinder. It made a chunky mixture.
When the mixture was added to the potatoes, it gave them a green hue, probably from herb juices.(great for St. Patty’s Day)
So, if you have a better way to mince a small amount of herbs, I’d use that method, over mine, or use dried herbs, onion & garlic.
In the future, I’ll use only HALF a garlic clove. It had a strong garlic taste, but not overwhelming.
To add the herb mixture, I put the cooked potatoes back in the 2 cup food storage container I used earlier, (after rinsing it out), added the herb mixture, put the lid on, and shook the container, which evenly distributed the mix over all sides of all the potatoes. Some, may just want to drizzle the mix over the potatoes instead. I like the shake method, because each potato, gets fully coated.
The finished were restaurant quality! They were tender on the cut side, and slightly crispy on the skin side.
I think leaving them in slightly longer, will make them even better.
I also put the chopped onions in an oven safe dish, and set the dish on the silicone mat the potatoes were on, and let them cook alongside the potatoes, during the 2nd half of the cooking (5 minutes) Then when the potatoes were don’e, I took the cooked onions, and put them in the coffee grinder with the oil & herbs, and ground them together.
In the end, I only used HALF of the garlic/herb mixture (it’s what was left, that didn’t stick to the potatoes, after I shook the potatoes in the mixture. I froze the extra mixture.
So, I can make another batch later, without all the trouble. 🙂
You have things that the average person would cook.
i,m fainting….looks sooo amazing….THANX..THANX…..THANX!!!!
They’re the best!!
Girls,
I folded the wedges in the garlic/oil mixture before baking. They crisped to perfection. I then served them with sour cream topped with chives for dipping. The mix of flavors was amazing.
Thanks for the recipe(s), as I am new to your blog and have tried multiple recipes already!
Faye
Thanks for sharing, Faye!
Amazingly delicious, Chungah. My husband and daughter LOVED this dish.
I added a little lemon zest, and it was fantastic.
I have learned so much from you; I’m sure I’ve made at least half
of your recipes. I was barely a passable cook until I met your website
and now everybody thinks my dishes are restaurant-worthy. I tell
them all it’s because of you. Thanks so much.
That’s so sweet! Thank you, Amanda!
This looks so good!
Made these for dinner tonight, and they were delish!! I added a little lemon and red pepper flakes to the sauce too and loved it
That sounds yummy!
I don’t like garlic very much but your recipe looks so yummy.I love to eat potato.It’s my favourite. Whatever I made I use potato in most of my dishes I prepare.Do you have something to replace garlic with any other ingredient?
Hi Emma, you can just omit the garlic 🙂
Rosemary? Tarragon? Herbs De Provence? Chives? Some other herb/seasoning you like?
These look delicious. Your recipes have upped my food game so thank you very much. I’m becoming a much better cook and will be preparing these adorable potatoes this week.
I love your recipes but what I love the most is that your sheet pan looks as used as mine!
The rustic ones are the best!
Crispy roasted potatoes are one of my guilty pleasures. Yours look incredible.
I am a potato junkie too, and I’m definitely trying this! My question is, though, do you think these would work as well with Yukon golds or Klondike rose potatoes? Thanks, and have a great day!
Yes, of course, but I find that this is truly best when fingerling potatoes are used.
Honey, you have the BEST looking recipes and you inspire me! I am planning to make this with the basil and parsley I have growing outside, thanks so much.
I love that you have a basil and parsley plant in your garden! Jealous!