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.
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
- 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:
- Curry powder
- Italian herb (oregano, basil and marjoram)
- Garlic and parmesan
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:
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.
More potato recipes
Garlic Potato Wedges
- 800 g (1.75 lb) Potatoes - skin on
- 2 tablespoon Olive oil
- 1 pinch Sea salt and black pepper
- 2 tablespoon Garlic granules
- 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 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.
- 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.
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.