Description
How to make sizzling garlic-infused potato wedges that are crispy on the outside, tender inside, and perfect for any meal or snack.
Ingredients
- Base & Main Components:
- 2 large Russet potatoes, scrubbed clean
- ¼ cup olive oil
- 6 cloves fresh garlic, minced
- 1 tablespoon cornstarch
- Flavor Builders & Aromatics:
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- 1 teaspoon dried oregano
- Seasonings:
- ½ teaspoon dried rosemary
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- Finishing Touches:
- 2 tablespoons fresh parsley, chopped
- ¼ cup grated Parmesan cheese (optional)
- ½ teaspoon red pepper flakes (optional)
Instructions
- 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!
Notes
Always arrange wedges in a single layer on baking sheets to ensure maximum crispness and prevent sogginess.
Store leftover wedges in an airtight container in the refrigerator for 3-4 days; reheat in oven or air fryer for best crispness.
You can swap dried oregano for fresh oregano, using 1 tablespoon of fresh for every 1 teaspoon dried, for a brighter flavor.
Serve wedges immediately from the oven for ultimate crispness; they pair wonderfully with ranch dip, ketchup, or grilled chicken.
Prep potatoes by cutting wedges up to 24 hours ahead; submerge in cold water, then drain and dry thoroughly before seasoning.
Gently warm minced garlic in olive oil before coating wedges to enhance the aromatic depth and intensify the overall garlic flavor.
**Allergy Information:** Dairy