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Crispy Garlic Herb Potato Wedges

Oven-baked potato wedges with a thick, crispy garlic herb coating, achieving a perfect golden crunch and fluffy interior.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Side Dish, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Potato Wedges
  • 2 lbs Russet or Yukon Gold potatoes scrubbed, cut into 1/2-inch wedges
  • 2 tbsp olive oil
  • 4 cloves garlic minced
  • 2 tbsp fresh parsley finely chopped (plus extra for garnish)
  • 1 tsp dried oregano or other dried herbs
  • 1 tsp flaky sea salt plus extra for garnish
  • 0.5 tsp black pepper
  • 0.25 tsp paprika or garlic powder optional

Equipment

  • Large pot
  • Large baking sheet
  • Parchment paper

Method
 

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Place potato wedges in a pot, cover with cold water, and add salt. Boil for 5-7 minutes until slightly tender. Drain well and return to the hot pot to steam dry.
  3. Add olive oil, minced garlic, chopped parsley, dried oregano, sea salt, black pepper, and optional paprika/garlic powder to the hot pot with potatoes.
  4. Cover and shake vigorously for 30-60 seconds to coat potatoes thoroughly in the thick gooey seasoned oil mixture, roughing up edges for crispness.
  5. Spread coated wedges in a single layer on the prepared baking sheet, ensuring no overlapping.
  6. Roast for 25-35 minutes, flipping halfway, until deep golden-brown and crispy. The thick gooey coating will form a crunchy crust.
  7. Remove from oven, transfer to a serving bowl, and immediately sprinkle with extra flaky sea salt and fresh chopped parsley. Serve hot.

Notes

Par-boiling is key for crispness. Ensure potatoes are in a single layer for roasting. Adjust herbs and spices to your preference. Serve hot for the best texture.