Tuesday, December 7, 2021
HomeRecipe ReviewsVegetablesCrispy Garlic Baked Potato Wedges

Crispy Garlic Baked Potato Wedges

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!

Recipe Author: Karina at Cafe Delites
Get the recipe

The Ingredients

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!

Crispy Garlic Baked Potato Wedges Ingredients
Russet potatoes, parmesan cheese, olive oil, parsley, sea salt, paprika, and garlic

The Process

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.

Ready to bake
Ready to bake

So how was it?

Clear & Accurate Directions
Accurate Time(s)
These potato wedges were exactly as described: soft pillows on the inside and crunchy on the outside. Garlic, paprika, salt, and parmesan cheese give a staple like potatoes some flavor without being too strong, so they make an excellent side to a more flavorful main course. They aren't a quick recipe, but they don't take much effort, either. Most of the time spent was allowing them to bake to a golden brown.
I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Join me as I blog my way through those recipes to find out if they are worth trying yourself.


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