Ingredients for Garlic-Infused Potato Wedges

• 2 large Russet potatoes, scrubbed clean: The star of these Garlic-Infused Potato Wedges! High starch ensures a fluffy interior and crispy exterior.
• ¼ cup olive oil:Essential for perfect golden crispiness and carrying the garlic flavor throughout. Use good quality extra virgin olive oil.
• 6 cloves fresh garlic, minced: The heart of “Garlic-Infused” flavor, providing a pungent, aromatic base. Don’t skimp for maximum taste!
• 1 tablespoon cornstarch: This secret weapon creates an incredibly crispy coating, ensuring your wedges are never soggy. Whisk well.
• 1 teaspoon garlic powder: Enhances fresh garlic, adding deep, savory flavor. A crucial partner for the fresh cloves.
• 1 teaspoon smoked paprika: Adds beautiful color and subtle, smoky depth, complementing the potatoes wonderfully. Smoked is superior to sweet.
• ½ teaspoon onion powder: Provides a foundational savory note, rounding out the flavor without overpowering the garlic. A pantry staple.
• 1 teaspoon dried oregano: A classic herb for potatoes, offering an earthy, slightly peppery aroma. Rub to release its oils.
• ½ teaspoon dried rosemary: Woody and aromatic, rosemary pairs exceptionally well with potatoes and garlic, adding a sophisticated touch.
• 1 teaspoon sea salt: Absolutely essential for seasoning, bringing out all the delicious flavors. Adjust to your taste preference.
• ½ teaspoon freshly ground black pepper: Adds warmth and subtle spice, enhancing the savory profile. Freshly ground makes a huge difference.
• 2 tablespoons fresh parsley, chopped: Provides a vibrant, fresh finish and a pop of color, cutting through richness. Add right before serving.
• ¼ cup grated Parmesan cheese (optional): An optional but recommended topping for a salty, umami kick and extra crispiness. Sprinkle on hot wedges.
• ½ teaspoon red pepper flakes (optional): For those who love heat, these add gentle warmth and subtle zing. Use more or less to taste.

How to Make Garlic-Infused Potato Wedges

Cut Potatoes:

Scrub Russet potatoes clean, then carefully cut each into 8-10 evenly sized wedges. Aim for consistent thickness so they cook uniformly. Preheat your oven to 400°F (200°C) and line a baking sheet.

Season Wedges:

In a large bowl, toss the potato wedges with cornstarch until lightly coated. In a separate small bowl, combine olive oil and minced fresh garlic. This creates a flavorful base for our Garlic-Infused Potato Wedges.

Coat & Spice:

Pour the garlic oil over the cornstarch-dusted wedges. Add garlic powder, smoked paprika, onion powder, oregano, rosemary, salt, and pepper. Toss well to ensure every wedge is thoroughly coated with the delicious seasoning mix.

Bake Wedges:

Arrange the seasoned wedges in a single layer on your prepared baking sheet. Bake for 30 minutes, flipping halfway, until golden brown and crispy. The ultimate Garlic-Infused Potato Wedges are almost ready to enjoy.

Finish & Garnish:

Once baked to perfection, transfer your golden wedges to a serving bowl. Sprinkle generously with fresh chopped parsley. For an extra kick, add optional Parmesan cheese and red pepper flakes now.

Serve Warm:

Serve these delightful Garlic-Infused Potato Wedges immediately while hot and crispy. They are perfect as a side dish, snack, or even a light meal. Get ready to crave them always!

How to Store Garlic-Infused Potato Wedges

To store leftover Garlic-Infused Potato Wedges, place them in an airtight container and refrigerate promptly. They will stay fresh for 3-4 days. Leaving them out makes them soggy – a mistake I made! Discard if an off smell or slimy texture appears, ensuring food safety.

For make-ahead, cut potatoes into wedges up to 24 hours prior; keep submerged in cold water in the refrigerator. Drain and dry thoroughly before seasoning and baking. When reheating, use a hot oven or air fryer for best crispness; microwaving makes them soggy.

What to Serve with Garlic-Infused Potato Wedges

Serve these golden Garlic-Infused Potato Wedges straight from the oven for maximum crispness. Arrange beautifully on a platter with fresh parsley for a delightful presentation at any gathering. They pair perfectly with a cool ranch dip or tangy ketchup. Enjoy them warm, making them an ideal side or snack.

I personally love to serve these crispy wedges alongside a juicy grilled chicken breast or a vibrant green salad. The savory garlic flavor complements almost anything, making them a versatile and perfect addition to any meal.

Frequently Asked Questions

→ Can I use jarred minced garlic instead of fresh for The Ultimate Garlic-Infused Potato Wedges?

No, I strongly recommend using fresh garlic for that intense aromatic flavor. Jarred garlic lacks the true essence and can leave your wedges tasting flat, which isn’t fun, trust me.

→ How do I prevent soggy Garlic-Infused Potato Wedges and ensure they are perfectly crispy?

To prevent sogginess, always arrange wedges in a single layer on the baking sheet; use two if needed. Also, ensure your oven is fully preheated to 400°F (200°C) for even, crispy results.

→ How long can I store leftover Garlic-Infused Potato Wedges in the refrigerator?

You can store leftover Garlic-Infused Potato Wedges in an airtight container in the refrigerator for 3-4 days. Reheat them in a hot oven or air fryer to regain crispness; microwaving makes them soggy.

→ Can I prep the potatoes for these delicious Garlic-Infused Potato Wedges ahead of time?

Yes, you can cut the potatoes into wedges up to 24 hours in advance. Submerge them in cold water in the refrigerator, then drain and dry thoroughly before seasoning and baking.

→ Can I double or halve this recipe for The Ultimate Garlic-Infused Potato Wedges?

Yes, you can easily double or halve this recipe. If doubling, ensure you use multiple baking sheets to maintain a single layer for crispness. Adjust seasoning amounts proportionally to your liking.