Potatoes are a cheap and easy side dish, and these Garlic Potato Wedges are the best way to eat them. Chunky and crispy, and a real burst of garlic flavour. These wedges will keep the whole family happy and they go with almost everything! These really couldn't be any easier. Just 4 ingredients and chopped up and thrown together in a bowl.
These really are the BEST garlic potato wedges recipe. We have been eating these twice a week for a few years now, and have been tweaking the recipe every time to get the perfect balance of potato to oil to garlic ratio. Crispy on the outside and soft and fluffy like pillows on the inside. No pre-soaking or par-boiling. Just an easy and simple side dish that the whole family will love.
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Why you will love them
- A delicious way to eat potatoes
- An easy side dish
- An alternative to fries
- No pre-soaking or par-boiling needed
- Easy to adapt with different flavours
- Crispy on the outside and soft and fluffy on the inside
Ingredients needed
- Potatoes - We used 4 medium baking potatoes.
- Oil - Try to use the best quality olive oil you can afford. It adds flavour to the wedges and you can tell the difference in quality.
- Garlic granules - For convenience, we used garlic granules. You could use fresh, crushed garlic.
- Salt and pepper - Season to taste.
A full ingredients list with measurements is in the recipe card below.
Step by step
One: Cut the potatoes into wedge shapes.
Two: Put the potatoes in a large bowl and add the oil, salt, pepper and garlic and mix well.
Three: Lightly grease a baking tray and add the wedges, making sure there is enough space between them to allow air to circulate and make them crispy.
Four: Put them in a preheated over at 200°C/400°F/Gas 6 for 35-40 minutes, until the potatoes are tender when pierced with a fork and golden on the outside.
Health benefits of potatoes
Whilst we do love a good sweet potato chip, you just can't beat chips made with white potatoes. White potatoes have so many nutrients in them, they really shouldn't get a bad reputation.
They are low in fat, sodium and cholesterol, they have nearly half of your daily vitamin C and they are a great source of potassium - even more than a banana. They are full of fibre and magnesium, and they are filling too. On top of this, they are also suitable for almost any diet, from vegan to gluten free. I am not sure what more you could want?
You are going to need a good glug of olive oil to get the desired crispiness and we have tried it with less, to lower the calories, but that just didn't cut the mustard. If you don't mind these not being crispy, then feel free to use less oil. But when you spread it out between 4 portions, it's really not that much.
Tips for choosing the perfect potato
Before you even get to the stage of cooking these potatoes, you want to make sure that you have chosen the perfect potato. Try to look for clean, smooth potatoes with a firm texture. Look out for potatoes that have any cuts and bruises or any kind of damage.
How to cut a potato wedge
The key to getting all your wedges perfectly crispy is to cut them evenly, so that they all bake at the same rate. You don't want some getting burnt and then others raw in the middle. Don't be put off cutting them in to wedges, it's actually much easier than cutting a potato in to fries.
Firstly, cut each potato in half. Then, take a half and cut it in half, and cut each of those halves in to half again. So, from one potato you will have 8 wedges. This will of course depend on the size of your potato, as some potatoes will be too big to do this and you might have to cut each wedge in half again.
Potato Wedge Seasoning
Whilst these are garlic flavoured potato wedges, there are so many options when it comes to the seasoning. Here are some of our favourites:
- Paprika
- Cajun
- Fajita
- Curry powder
- Italian herb (oregano, basil and marjoram)
- Garlic and parmesan
- Onion
What to serve them with
This is the ultimate easy side dish, and there are so many things that you can serve them with. Here are some of our favourite things to serve garlic potato wedges with:
- Stuffed Chicken Breast
- Salmon Burger
- Slow Cooker Pulled Pork
- Honey and Lime Chicken
- Mexican Burger
- Vegetable and Halloumi Kebabs
- Pork and Apple Burgers
- Creamy Dill Salmon
- Baked Chicken Burger
What to dip them in
What is a wedge without a delicious dip? Boring, that's what. When it comes to dipping options, we have some amazing ones. Why not give some of these a go:
FAQs
For crispy potato wedges that are fluffy on the inside, then we go for a waxy potato with thin skin like Yukon Gold, red potatoes or Russets.
You could reduce the amount of oil that is used, but you won't get the same level of crispiness.
You don't have to keep the skin on for these garlic potato wedges, however I find that it helps them to get nice and crispy. You get extra potassium that way too!
Yes, you could use fresh minced garlic instead, however there is more of a risk of this burning, so you might want to cook it longer on a lower heat if using minced garlic.
Potato wedges are perfect for baby led weaning and a great way to introduce a baby to different flavours like garlic. Once 6 months, thinner cut wedges are ideal. Just make sure the leave the salt out.
Yes, these can be cooked in the air fryer and they will get perfectly crispy. They will take around 15 minutes, depending on your air fryer and the size of the wedge.
Yes, they are ideal for freezing. Cool them first and then lay them in a single layer on a tray and freeze. Once they are frozen, you can take them off the tray and and store them in a freezer bag. They will store for up to 3 months.
Extra tips
• It is important to make sure that the wedges are space out in your baking tray and not too close together. If they are on top of each other, then they will steam rather than bake and you won't get the crispiness. Use two baking trays if needed.
• Add a sprinkle of fresh herbs before serving to lighten them up. We love chives, coriander or parsley.
• Make these extra crispy and add more flavour by sprinkling some parmesan on 5 minutes before they are finished and put them back in the oven.
More potato recipes
If you’ve tried these baked potato wedges, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Garlic Potato Wedges
Ingredients
- 800 g (1.75 lb) Potatoes - skin on
- 2 tablespoon Olive oil
- 1 pinch Sea salt and ground black pepper
- 2 tablespoon Garlic granules
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Cut 800 g Potatoes into wedges.
- Put the potatoes in a large bowl and add 2 tablespoon Olive oil, 1 pinch Sea salt and ground black pepper and 2 tablespoon Garlic granules and mix well.
- Lightly grease a baking tray and add the wedges, making sure there is enough space between them to allow air to circulate and make them crispy.
- Put them in the oven for 35-40 minutes, until the potatoes are tender when pierced with a fork and golden on the outside.
Recipe Tips
- It is important to make sure that the wedges are space out in your baking tray and not too close together. If they are on top of each other, then they will steam rather than bake and you won't get the crispiness. Use two baking trays if needed.
- Add a sprinkle of fresh herbs before serving to lighten them up. We love chives, coriander or parsley.
- Make these extra crispy and add more flavour by sprinkling some parmesan on 5 minutes before they are finished and put them back in the oven.
Nutritional Information
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Ceri Jones says
I could face plant into these now. I love potato wedges - especially if full of garlicky goodness!
Rhian Westbury says
I am a huge lover of anything with garlic in it so these sound so tasty x
Kara says
I always tend to make chilli chips but these would make a great alternative. They look scrummy
Michelle Miller says
I am a huge potato fan. The best side dish! We make potatoes like this often-- but I have to start adding your garlic seasoning!
Whatlauraloves says
These look absolutely delicious and they don't sound too difficult to make either! I will give them a try xxx
Jacqueline Meldrum says
You can't beat a good crispy potato wedge and I could happily reach in, grab one and scoop it through that dip.
Did you know it's Pi day too? Pie and chips anyone?
Hayley says
This just looks like the perfect way to celebrate National Potato Chip day that doesn't involve me eating an entire bag of lays. Great recipe!
Cindy says
I love anything with 4 ingredients, especially on hectic weeknights. Thanks for the (international) idea!
Diana says
I love these wedges and make them all the time! I just add some garlic powder, salt, black pepper and dried herbs. Sometimes I like to add paprika. Great recipe!
Maria says
This is such an easy recipe because you only need 4 ingredients. Nothing super complicated. If only I could slice them so perfectly...
Verity says
What is the dip you have served it with?
Dannii says
It is tzatziki. We have a recipe for that coming soon.
Jo says
These look amazing and really crispy. I have only managed to get that with frying. I can’t wait to try these!
Eva Katona says
Oh this is one of my real comfort meals, I'm a huge potato fan in every form! Could it a whole bowl of this.
Micaela Levachyov says
If there was one food I was allowed to eat forever it would be potato wedges! Love the use of garlic granules for a easy flavour boost!
Nicolette Lafonseca says
Oh always with mustard I flipping love mustard. Maybe French mustard with these?