I decided to make my husband a steak and potatoes dinner for his birthday this week. I already shared the steak recipe with you, so now it’s time for the potatoes. He loves steak fries, so I knew these Crispy Garlic Baked Potato Wedges would be a hit. Not that I wasn’t looking forward to them—reading the author’s description practically made me fall in love with them!
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!
After a fairly pricey steak, the ingredients for this recipe were downright cheap. I halved the number of potatoes since it was just the two of us. The rest I kept as listed, and I still got 4 servings out of this dish. In fact, I had everything else in my pantry/refrigerator either as leftovers from other recipes or just staple items I always keep around. I love it when that happens!
I love potato recipes that don’t require any peeling. They save so much time! This recipe for potato wedges is one of those recipes, so all you need to do is give your potatoes a quick scrub and let them dry thoroughly. Then it’s 15 minutes of prep work that mostly involves carefully cutting up the potatoes and making sure they are well coated in the oil mixture. It’s not that easy to get a perfect wedge, but it’s best to try and get them all similar sizes so they cook evenly.
Even with half the number of potatoes, I still used 2 baking sheets to bake my potato wedges. I think it was because they need to be placed skin-side down for the first half of baking. That meant arranging them a lot more neatly than, say, frozen french fries that I would just toss onto the baking sheet. Halfway through baking I just pushed all the potato wedges over onto their sides.
Another 17 minutes of baking (total time was 50 minutes) gave me the beautifully browned potato wedges you see at the top of the page. I noticed either the cheese or the garlic (maybe both) were burnt in places, but it didn’t seem to affect the taste, thank goodness! Adding the cheese halfway through baking instead of at the beginning should prevent any burning if it’s a concern. I’m not sure how to keep the garlic from burning, though.