My teenage son swears these garlic herb wedges are better than fast food fries—and coming from a boy who’s memorized every item on the drive-thru menu, that’s high praise. The first time I made these, it wasn’t some grand plan. I was just trying to stretch a bag of russet potatoes through another busy weeknight without having to run out for groceries again. With everyone hungry and the clock ticking toward dinnertime, I grabbed my spices, tossed the wedges in a bowl, crossed my fingers, and threw them in the oven.
What came out? Golden-brown beauties with crispy edges, herby aroma, and fluffy centers. They disappeared before I even finished plating the rest of dinner. I remember laughing as my daughter swiped the last wedge off her dad’s plate like a sneaky little ninja.
Since then, I’ve made these wedges countless times—tailored them for taco nights, used them as game day snacks, and even served them as a side for grilled salmon when I wanted a lighter touch. They’re reliable, budget-friendly, and absolutely crowd-pleasing. And I love how they taste just as good with a dollop of sour cream as they do straight from the tray, hot and crispy.
This is the kind of recipe I come back to week after week—simple, satisfying, and endlessly flexible. I hope it becomes a staple in your kitchen too.
Short Description
Crispy on the outside and tender inside, these baked garlic herb potato wedges are seasoned to perfection and roasted until golden. They’re a delicious, healthier alternative to fried potatoes—easy to make and family-approved.
Key Ingredients
- 4 large russet potatoes, washed and cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika (or regular paprika)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: grated Parmesan cheese, for extra flavor
Tools Needed
- Large mixing bowl
- Sharp knife
- Cutting board
- Measuring spoons
- Baking sheet
- Parchment paper or nonstick spray
- Spatula or tongs
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly spray it with nonstick cooking spray. This keeps the wedges from sticking and helps them crisp up beautifully.
Step 2: Prepare the Potatoes
Wash and scrub the potatoes well—leave the skins on for added texture and flavor. Slice each potato in half lengthwise, then cut each half into 3–4 wedges depending on the size. Try to keep the wedges uniform in thickness to ensure even baking.
Step 3: Season the Potatoes
In a large bowl, toss the potato wedges with olive oil until fully coated. Add garlic powder, onion powder, oregano, thyme, smoked paprika, salt, and pepper. Use clean hands or a spoon to mix until every wedge is coated evenly with the seasoning mix.
Step 4: Arrange on the Baking Sheet
Spread the seasoned wedges out in a single layer on your prepared baking sheet. Make sure they aren’t overlapping—overcrowding leads to steaming instead of crisping.
Step 5: Bake the Wedges
Bake in the preheated oven for 35–40 minutes, flipping them halfway through using a spatula or tongs. The wedges should be deeply golden on the outside and fork-tender inside. If they look pale at 30 minutes, give them a few more minutes and watch closely toward the end.
Step 6: Serve and Garnish
Remove from the oven and let them rest for 2–3 minutes. Garnish with freshly chopped parsley. For a flavor boost, sprinkle grated Parmesan over the hot wedges right before serving.
Why You’ll Love This Recipe
- Crispy without deep frying
- Made with pantry staples
- Great for picky eaters and adventurous ones alike
- Easy to customize with different spices
- Pairs well with just about anything
- Kid-friendly and parent-approved
- Budget-friendly and freezer-safe
- Naturally gluten-free and vegetarian
Mistakes to Avoid & Solutions
1. Overcrowding the pan
Problem: Wedges steam instead of crisping.
Solution: Use two baking sheets if necessary. Make sure there’s space between each wedge.
2. Uneven cutting
Problem: Some wedges burn while others stay undercooked.
Solution: Try to cut all the wedges to similar thickness. Use a ruler if needed at first.
3. Not flipping halfway
Problem: One side turns too dark or stays soggy.
Solution: Flip wedges at the halfway point to ensure even browning.
4. Skimping on oil
Problem: Dry wedges that don’t crisp.
Solution: Use the full 3 tablespoons of oil—it helps the spices stick and promotes browning.
5. Adding cheese too early
Problem: Parmesan burns in the oven.
Solution: Always add cheese after baking while the wedges are still hot.
Serving and Pairing Suggestions
Serve these wedges hot, fresh out of the oven. They’re perfect as a side with:
– Grilled burgers or sandwiches
– Baked chicken or meatloaf
– Chili or stews
– Veggie wraps or falafel
For dipping, try:
– Garlic aioli
– Spicy ketchup
– Ranch dressing
– Yogurt-based tzatziki
Storage and Reheating Tips
Storage: Cool completely before transferring to an airtight container. Refrigerate for up to 4 days.
Freezing: Arrange cooled wedges in a single layer on a baking sheet. Freeze until solid, then store in a zip-top freezer bag for up to 1 month.
Reheating: Reheat in a 375°F oven or toaster oven for 10–15 minutes until crisp. Avoid microwaving—they’ll turn soggy.
FAQs
1. Can I use sweet potatoes instead of russets?
Yes! Just reduce the baking time by 5–7 minutes and check for doneness earlier—sweet potatoes cook faster.
2. How do I make them extra crispy?
Soak the raw wedges in cold water for 30 minutes, then dry thoroughly before seasoning. This removes excess starch and promotes crispiness.
3. Can I air fry these instead of baking?
Absolutely! Cook at 375°F for 15–20 minutes, shaking halfway through. Don’t overcrowd the basket.
4. What’s the best dipping sauce?
Garlic aioli is a top favorite in our house, but spicy mayo, ranch, or even chipotle ketchup are great too.
5. Can I make these ahead of time?
Yes, prep and season the wedges, then store them uncooked in the fridge up to 24 hours. Bake just before serving.
Tips & Tricks
Use parchment paper for easy cleanup and no sticking
Don’t peel the potatoes—skins add texture and nutrients
Flip wedges using tongs for even browning
Add a pinch of cayenne if you like heat
Let wedges cool slightly before serving—this helps set the crisp exterior
If you’re cooking for a big group, double the batch and keep the first tray warm in a 200°F oven
Recipe Variations
1. Spicy Cajun Wedges
Swap the herbs with 1 tsp Cajun seasoning and a pinch of cayenne. Add sliced jalapeños before baking for an extra kick.
2. Cheesy Ranch Wedges
Mix 1 tsp ranch seasoning into the olive oil. After baking, top with shredded cheddar and bake for 5 more minutes until melted.
3. Lemon Herb Wedges
Add the zest of 1 lemon to the olive oil mixture, and toss with fresh dill and parsley after baking.
4. Mediterranean Style
Swap paprika for za’atar or sumac, and sprinkle with crumbled feta and chopped olives before serving.
5. Smoky BBQ Wedges
Use ½ tsp cumin and ½ tsp smoked paprika. Serve with BBQ sauce on the side and garnish with chopped green onions.
Final Thoughts
These garlic herb potato wedges have become one of my most reliable go-tos, especially when I need something fast and fuss-free. I’ve served them with grilled salmon on date night, piled them beside meatloaf on a chilly evening, and brought them to more potlucks than I can count. They’re cozy, crunchy, and full of that earthy, herby goodness that just makes you want one more bite.
I think the magic here is in the simplicity—every ingredient serves a purpose, and the method is foolproof enough for a weeknight but satisfying enough to impress friends. Plus, there’s something therapeutic about tossing warm wedges in a bowl, watching the steam rise, and knowing you’re about to feed your family something homemade and real.
If you’ve got potatoes, herbs, and an oven, you’ve got this recipe. And I hope it finds its way into your weekly routine just like it did in mine. Happy baking—and don’t forget the dip!
Baked Garlic Herb Potato Wedges
Ingredients
- 4 large russet potatoes washed and cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika or regular paprika
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
- Optional: grated Parmesan cheese for extra flavor
Instructions
- Set your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly spray with nonstick cooking spray.
- Scrub the potatoes well and leave the skins on. Slice each in half lengthwise, then cut into 3–4 even wedges per half.
- Toss wedges in olive oil in a large bowl. Add garlic powder, onion powder, oregano, thyme, smoked paprika, salt, and pepper. Mix until evenly coated.
- Spread wedges in a single layer without overlapping. This helps them crisp instead of steam.
- Bake for 35–40 minutes, flipping halfway through. They should be golden brown and tender inside. If still pale at 30 minutes, bake a few minutes longer.
- Let rest 2–3 minutes. Sprinkle with parsley and, if desired, grated Parmesan while still hot.
