Roasted Garlic Potato Wedges Recipe – Easy Oven-Baked Perfection

Last Updated on 2 months by Neha Deshmukh

Roasted Garlic Potato Wedges Recipe – Easy Oven-Baked Perfection

Hey everyone! If you’re anything like me, you’re always on the lookout for a side dish that’s both comforting and flavorful. These roasted garlic potato wedges are exactly that – crispy on the outside, fluffy on the inside, and bursting with that incredible roasted garlic goodness. I first made these when I was craving something warm and satisfying on a chilly evening, and they’ve been a family favorite ever since! They’re surprisingly easy to make, and honestly, the aroma while they’re roasting is heavenly. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t just any potato wedges. The roasted garlic takes them to a whole new level. It’s a simple addition that makes a huge difference. Plus, they’re oven-baked, so they’re relatively hands-off. Perfect for a busy weeknight or a relaxed weekend meal. They’re also incredibly versatile – a fantastic side for everything from grilled chicken to a hearty Indian curry.

Ingredients

Here’s what you’ll need to create these golden beauties:

• 4 to 6 medium potatoes
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 2 + 1 tablespoons olive oil
• 1 head garlic
• 2 tablespoons unsalted butter
• Fresh parsley for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can really elevate this recipe.

Potatoes: Choosing the Right Variety

Russet potatoes are my go-to for roasting. They get wonderfully crispy on the outside and stay fluffy inside. Yukon Golds are also a great option if you prefer a slightly creamier texture. About 600-700g of potatoes should do the trick!

Olive Oil: Quality and Flavor Profile

Don’t skimp on the olive oil! A good quality extra virgin olive oil will add a lovely flavor. We’re using it for both tossing the potatoes and drizzling over the garlic, so it really shines through.

Garlic: Selecting a Fresh Head

Look for a firm head of garlic with no soft spots or sprouting. The cloves should feel plump and tightly packed. Trust me, fresh garlic makes all the difference.

Butter: Salted vs. Unsalted – Which to Use?

I prefer unsalted butter for this recipe so I can control the saltiness. But if you only have salted butter, just reduce the amount of added salt slightly. About 30g of butter is perfect.

Spices: Freshly Ground Black Pepper Matters

Seriously, freshly ground black pepper is a game-changer. It has so much more flavor than pre-ground. A good grind really wakes up the other flavors.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Preheat your oven to 200°C (400°F). Peel the potatoes and cut them into ½-inch thick wedges. Don’t worry about making them perfectly uniform – a little variation is fine!
2. In a large bowl, toss the potato wedges with salt, pepper, and 2 tablespoons of olive oil. Make sure they’re evenly coated.
3. Now for the star of the show: the garlic! Cut the top off the head of garlic to expose the cloves. Drizzle with 1 tablespoon of olive oil and wrap tightly in aluminum foil.
4. Arrange the potato wedges in a single layer on a foil-lined baking sheet. Place the foil-wrapped garlic head on the same sheet. This makes cleanup a breeze!
5. Roast for 30 minutes. Then, flip the potato wedges and roast for another 20 minutes, or until they’re golden brown and crispy.
6. While the potatoes are finishing up, let the garlic cool slightly. Once cool enough to handle, squeeze the roasted cloves out of their skins into a bowl and mash them with a fork.
7. Melt the butter in a small pan over medium heat. Add the mashed roasted garlic and sauté for about 2 minutes, until fragrant. Don’t let it burn!
8. Drizzle the glorious garlic butter over the roasted potato wedges. Garnish with fresh parsley and serve immediately.

Expert Tips

Want to take these wedges to the next level? Here are a few of my secrets:

Achieving Maximum Crispiness

Make sure the potatoes are in a single layer on the baking sheet. Overcrowding will steam them instead of roasting them. Also, don’t be afraid to flip them halfway through!

Roasting Garlic to Perfection

Wrapping the garlic in foil keeps it moist and prevents it from burning. The roasting process mellows out the garlic’s sharpness and creates a sweet, almost caramelized flavor.

Preventing Potatoes from Sticking

The foil lining on the baking sheet is your best friend here. A little extra olive oil also helps!

Variations

Let’s get creative!

Vegan Roasted Garlic Potato Wedges

Simply swap the butter for a vegan butter alternative or an extra tablespoon of olive oil. They’ll be just as delicious! My friend, Priya, swears by using a little nutritional yeast for a cheesy flavor.

Gluten-Free Adaptations (Naturally Gluten-Free!)

Good news! This recipe is naturally gluten-free. You can enjoy it without any modifications.

Spice Level: Adding a Kick with Chili Flakes

If you like a little heat, add a pinch of red chili flakes to the potato and oil mixture before roasting.

Festival Adaptations: Diwali or Holiday Season Serving Ideas

These are fantastic served alongside a traditional Diwali spread or as part of a festive holiday meal. They pair beautifully with tandoori chicken or a rich vegetable curry.

Serving Suggestions

These roasted garlic potato wedges are incredibly versatile. They’re amazing with:

• Grilled meats or fish
• Vegetarian burgers
• Salads
• Indian curries (especially butter chicken or saag paneer!)
• Simply enjoyed on their own as a snack

Storage Instructions

Leftovers? Yes, there will be! Store any leftover potato wedges in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore some of the crispiness.

FAQs

Got questions? I’ve got answers!

What type of potatoes work best for roasting?

Russet or Yukon Gold potatoes are ideal. Russets get super crispy, while Yukon Golds are a bit creamier.

Can I roast the garlic and potatoes at different temperatures?

You can, but I find it easiest to roast them together. The garlic won’t burn if it’s wrapped in foil.

How can I make these ahead of time?

You can cut the potatoes and toss them with oil and spices a few hours in advance. Store them in the fridge until ready to roast.

What’s the best way to store leftover roasted garlic butter?

Store leftover garlic butter in an airtight container in the refrigerator for up to a week. It’s amazing on toast, vegetables, or even pasta!

Can I use a different herb instead of parsley?

Absolutely! Chives, cilantro, or even rosemary would be delicious.