Baked Garlic Herb Potato Wedges
by Chungah
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The crispiest potato wedges (completely baked!), pairing so well with any main dish. Served with the easiest flavor-packed garlic-herb sauce!
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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.
How to make baked garlic herb potato wedges
- Prep the potatoes. First, coat a baking sheet with nonstick spray. Add the potatoes, vegetable oil, salt and pepper, stirring directly on the sheet pan until the potatoes are evenly coated and seasoned.
- Bake the potatoes. Arrange the potatoes cut-side down in a single layer, baking until crisp and golden brown, flipping at the halfway mark.
- Make the garlic herb mixture. Pulse the garlic, shallot, parsley and basil in a food processor, adding the olive oil slowly with the motor running until emulsified (thoroughly blended).
- Serve. Serve the potatoes warm, drizzling or spooning the garlic herb mixture on top.
what to serve with baked garlic herb potato wedges
Baked Garlic Herb Potato Wedges: Frequently Asked Questions
I personally love California Olive Ranch. It’s my go-to bottle that I 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.
Depending on the size of the potatoes, baking time should be roughly 35-40 minutes, flipping halfway for even cooking, browning and crispness.
An overcrowded pan is generally the culprit for soggy potato wedges. Make sure there is a little bit of space between the potatoes, placed flat and cut-side down to start.
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
Video
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
Notes
- 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.
- Avoid an overcrowded pan. The potatoes should be spread out in an even layer. An overcrowded pan will steam the potatoes instead!
- Flip halfway. Don’t forget to flip the potatoes at the halfway mark to ensure that all the sides get golden brown and crisp.
- Add the olive oil slowly. When making the garlic herb mixture, add the olive oil slowly into the food processor with the motor running. This will allow the sauce to emulsify (blend) into a cohesive sauce rather than separate.
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Looks delicious! Can’t wait to try it. Please sign me up.
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!