Crispy Garlic Baked Potato Wedges are soft pillows on the inside, crunchy on the outside with a good kick of garlic and parmesan cheese, and NO pre-soaking or parboiling needed! Crispy Garlic Baked Potato Wedges with so many black garlic aioli flavours.
Just as popular as fries, wedges are the perfect appetizer or snack! Homemade wedges are so much better than store-bought. Here’s the how-to breakdown to make them in the comfort of your own kitchen! BAKED POTATO WEDGES When I first started out making wedges, the one thing I was intimidated by was how to cut potatoes into the perfect shape wedge. Getting them crispy was another issue.
BUT, it is actually the complete opposite as they are SO EASY to make! Seasoning with paprika, garlic and onion powder, salt and pepper makes them super quick to throw together. Step by step photos of how to cut the perfect wedge included. I’m sure this isn’t the only family. I’m thinking families on a universal or world wide scale have the same love affair with good, crispy Baked Potato Wedges. Since most of you have also been writing in after trying the Crispy Garlic Butter Parmesan Smashed Potatoes, those two flavours had to happen in a wedge. After making potato wedges once, you won’t want to be cutting fries any more.
BONUS POINTS: These are much quicker and healther-ish, since they’re oven baked. HOW TO CUT WEDGES Cutting potato wedges is so much easier than cutting fries. Halve potato, then halve EACH HALF again, so you have 4 pieces. I use minced garlic instead of powdered BUT you CAN use powdered if you so desire. Paprika, parsley and plenty of salt follow, because let’s face it, salty potatoes are the best kind of potatoes. And in 35 minutes, you have wedges. Crispy Garlic Baked Potato Wedges are soft pillows on the inside, and crunchy on the outside with a good kick of garlic and parmesan cheese!
Cut each potato in half lengthways, then cut each half in half lengthways again, and then cut each half in half lengthways again until you have 8 wedges. In a small jug, combine the oil, garlic, onion powder, salt, paprika annd pepper. Pour the oil mixture over the potatoes and toss together to coat evenly. Arrange potato wedges in a single layer on a large baking tray, skin-sides-down. Sprinkle with half of the parmesan cheese and extra salt if needed. Bake for 35 minutes, turning wedges half way through baking time, until golden, crisp and cooked through when tested with a fork. Sprinkle with parsley and remaining parmesan cheese to serve.
Subscribe to Cafe Delites FOR FREE and Receive Recipes Straight Into Your Inbox! Both times they gobbled them up with none left over. Certainly much better than the prepared frozen wedges. Second time I added the parmesan to the mix. Truly the best wedges recipe out there, I’ve tried. These are the best potatoes I’ve ever made! The flavor and crispiness is perfect.
Can’t wait to make these again. Didn’t have onion powder so cut up onions finely and threw it in the oil mixture. And also, so easy to make! Thank you for this amazing recipe. We needed to spare some left over potato so we found this recipe.
I just love how golden n crispy these wedges are. Is it okay if I marinate it and freeze the wedges? I needed an easy appetizer to snack on while I made a more time-intensive dinner, and boy did these hit the spot. Flipped them halfway through, and these came out evenly cooked. We made a kind of aioli to dip them in, made with mayo, mustard and Tapatio.
NOT stop complimenting me on how amazing these wedges were! These were fantastic the second time I made them. First time I used a tablespoon of garlic powder instead of three teaspoons. I had to throw out the whole batch and start over. Still throwing out a batch of potatoes because you have a bit too much spice is ridiculous! I used Greek seasoning that I made previously otherwise I followed recipe exactly.