Baked Garlic Herb Potato Wedges
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The crispiest potato wedges ever (COMPLETELY BAKED!). Served with the most amazing, garlicky-herb mixture!
reasons to make baked garlic herb potato wedges
- Pairs well with everything. Side dishes are generally an afterthought but this potato side dish will complement any main (and most likely outshine the entree), fitting any meal from quick weeknight dinners to holiday gatherings.
- Completely baked start to finish. This recipe involves the crispiest, little bites of golden brown potatoes drizzled with a fresh and dreamy garlicky-herb mixture.
- Requires minimal ingredients and effort. These potato wedges require just a handful of ingredients, and includes an olive oil mixture made so easily in 3 minutes right in the food processor.
Key ingredients in the garlic herb mixture for the potatoes
Aromatics
Garlic and shallot are classic aromatics, pairing an intense, pungent kick of garlic with milder, sweeter, and slightly nutty shallots.
Fresh herbs
Fresh herbs such as parsley and basil provide the best flavor! Rosemary and thyme are also great additions or swaps.
Extra-virgin olive oil
High quality extra virgin olive oil is ideal for drizzling as it is unrefined and cold-pressed (yielding superior flavor), whereas regular olive oil is better suited for high-heat cooking.
Variations
Add lemon juice (or lemon zest) for added brightness or crushed red pepper flakes for a kick of heat.
tips and tricks for success
- Use a good quality sheet pan. A durable sheet pan is ideal – it will last for years with minimal wear and tear, and will help achieve even cooking and avoid warping at high temperatures.
- Leave the skin on. With a good scrub, the skin can be left on the potatoes. The skin is a good source of fiber, adds texture and helps the potatoes stay moist inside.
- Use firm potatoes. When purchasing fingerling potatoes, look for potatoes that are consistent in size (to ensure even cooking), about 2-4 inches in length, and are firm to the touch. Store in a cool, dark, well-ventilated area, preferably in a mesh bag.
- Place potatoes cut-side down. Roasting the fingerling potatoes cut-side down will maximize direct contact to the baking sheet, creating that deeply golden brown, crispy, caramelized crust.
what to serve with baked garlic herb potato wedges
Baked Garlic Herb Potato Wedges: Frequently Asked Questions
We personally love California Olive Ranch. It’s our go-to bottle that we always have on hand, perfect for grilling, marinades, drizzling and even baking.
Not at all. The key to crisp-tender potato wedges is a sheet pan and high heat.
Absolutely! Roasted potatoes reheat very well in the oven (400°F for 10-15 minutes) or in the air fryer (400°F for 3-4 minutes).
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Baked Garlic Herb Potato Wedges
Ingredients
- 2 pounds fingerling potatoes, halved lengthwise
- 3 tablespoons vegetable 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 vegetable 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.
Equipment
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