Name: Crispy Garlic Potato Wedges Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 4 russet potatoes; 2 tablespoons olive oil; 4 garlic cloves, minced (or 2 teaspoons garlic powder); 2 teaspoons onion powder; 1 teaspoon smoked paprika; 1 teaspoon salt; Grated vegan parmesan, Violife brand recommended

There’s something so satisfying about biting into golden, crunchy potato wedges sprinkled with fragrant garlic. This Crispy Garlic Potato Wedges Recipe strikes the perfect balance between crispy edges and tender centers that you’ll want to make on repeat. Let me show you how to get those gorgeous wedges right in your own oven.

This image shows many thick potato wedges cooked with a golden-brown crispy skin. They have small green chopped herbs sprinkled on top, adding a fresh touch. The wedges are placed on a grill pan with dark grill lines and some charred spots that show a nicely roasted texture. The wedges are arranged in many layers, overlapping slightly with one another, filling mostly the whole frame. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Garlic Potato Wedges Recipe
Top Tip
How to Serve Crispy Garlic Potato Wedges Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Garlic Potato Wedges Recipe

Why You'll Love This Recipe

I’m always on the hunt for sides that are simple but bold in flavor—and that’s exactly what this Crispy Garlic Potato Wedges Recipe delivers. It’s like the coziest, garlicky hug for your taste buds without any fuss.

Ultimate Crispiness: These wedges bake up with that perfect crunch that’s hard to get with regular fries.
Simple Ingredients: You probably already have everything in your pantry and fridge.
Adaptable Flavor: Love garlic? I’ve got tips to amp it up or keep it gentle depending on your mood.
Kid Friendly: My family gobbles these up every time — a great way to sneak in a veggie side everyone enjoys.

Ingredients & Why They Work

Each ingredient plays a starring role here to balance flavor and texture while keeping things straightforward. Here are my thoughts on what you’ll be using:

Flat lay of four whole russet potatoes with rough brown skins, a small white bowl of golden olive oil, four fresh garlic cloves with smooth white papery skins, a small white bowl filled with fine pale beige onion powder, a small white bowl of deep reddish smoked paprika powder, a small white bowl of coarse white salt crystals, and a small white bowl containing grated vegan parmesan cheese flakes, all arranged symmetrically and evenly spaced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Russet potatoes: They’re firm, starchy, and perfect for crispy baked wedges without getting soggy inside.
Olive oil: It helps crisp the potatoes beautifully and carries those garlic and spices evenly.
Garlic cloves (or garlic powder): Fresh minced garlic gives that fragrant punch; powder is a handy alternative.
Onion powder: Adds depth and a subtle sweetness without overpowering.
Smoked paprika: Brings a warm, slightly smoky flavor that pairs wonderfully with garlic.
Salt: Enhances every other flavor and helps draw out moisture for crispiness.
Optional vegan parmesan: For a cheesy, savory finish – my favorite is Violife brand.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Crispy Garlic Potato Wedges Recipe depending on what I’m craving or what I have in my spice rack. You’ll find your own favorite ways to make it feel like it’s made just for you.

Extra garlic boost: Once, I roasted the wedges with extra crushed garlic cloves tossed in, and the kitchen smelled heavenly for hours.
Spicy kick: Adding a pinch of cayenne or chili powder takes the wedges from cozy to fiery, which I sometimes enjoy with a cold beer.
Herb freshness: Sprinkle chopped rosemary or thyme just before baking for an earthy twist that pairs great with vegan parmesan.
Air fryer option: If you’re short on time, an air fryer makes these crispy wedges a weeknight hero—but watch closely so they don’t scorch.

Step-by-Step: How I Make Crispy Garlic Potato Wedges Recipe

A white bowl lined with crumpled parchment paper holds thick, golden-brown potato wedges with crispy edges and some green herb specks scattered on them. In the center of the bowl, there is a small silver cup filled with bright red ketchup. A woman's hand is dipping one of the potato wedges into the ketchup, showing the wedge's textured brown skin and soft inside. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Potatoes Just Right

First things first, give those russet potatoes a good scrub under cold water—no need to peel because the skins add great texture and nutrients. Slice each potato in half lengthwise, then cut each half into thirds or fourths, angled wedges depending on their size. This shape helps them crisp evenly without drying out.

Step 2: Season Generously and Shake Well

Pop the potato wedges into a large resealable bag or bowl. Toss in olive oil, minced garlic, onion powder, smoked paprika, and salt. Seal the bag and give it a good shake to coat every wedge evenly. This simple step ensures every bite is packed with flavor, so don’t skimp on the shaking!

Step 3: Bake to Golden Perfection

Spread the wedges out on a lightly greased baking sheet in a single layer—crowding causes steaming, which means soggy edges, and that’s what we want to avoid. Bake at 425°F for about 35 minutes, flipping once halfway through. I peek toward the end and test with a fork; when it slides in easily and the wedges are golden and crisp, they’re ready.

Step 4: Add Finishing Touches

Right after they come out of the oven, sprinkle with that vegan parmesan if you're using it. It melts slightly on the hot wedges and adds a tangy, cheesy note I’ve grown to adore. Serve immediately with your favorite dipping sauce — ketchup is my go-to classic.

Top Tip

I’ve made these wedges tons of times, and a few things make a big difference between “just good” and “wow, restaurant quality.” I’m sharing my favorite kitchen hacks to get you there.

Dry Your Potatoes Well: After washing, I always pat them dry thoroughly with a towel. Too much moisture leads to soggy wedges, so this simple step is key to crispiness.
Don’t Skip the Flip: Turning the wedges halfway through baking helps them brown evenly and prevents burning on one side. It might seem like extra work, but your taste buds will thank you.
Give Space to Breathe: Avoid overcrowding the baking sheet. If they sit too close, steam builds up instead of crisping. I use two pans if needed.
Season Early: Tossing the wedges with oil and spices before baking gives the seasoning a chance to infuse the potatoes and promotes a beautiful crust.

How to Serve Crispy Garlic Potato Wedges Recipe

crispy garlic potato wedges - Serving Suggestion

Garnishes

I love sprinkling fresh chopped parsley or chives over the wedges right before serving—it brightens the flavors and adds a splash of color. A little squeeze of lemon juice on top can also lift the garlicky notes, especially on warmer days.

Side Dishes

These wedges are fantastic alongside grilled veggies, a crisp green salad, or even my favorite vegan burger. I’ve also paired them with smoky BBQ tofu or chickpea patties for a comforting meal that feels full and satisfying.

Creative Ways to Present

For parties, I’ve served them in small paper cones with ramekins of different dipping sauces—everything from chipotle mayo to herbed yogurt. It’s fun, casual, and keeps everyone dipping happily throughout the night.

Make Ahead and Storage

Storing Leftovers

I store leftover wedges in an airtight container in the fridge for up to three days. To avoid sogginess, I place a paper towel underneath to absorb any extra moisture. This keeps them from getting limp overnight.

Freezing

Freezing potato wedges can be tricky because of moisture, but if you want to try, flash freeze them on a baking sheet first, then transfer to a freezer-safe bag. When reheating, crisp them up in the oven or air fryer rather than the microwave.

Reheating

To bring leftovers back to life, I pop them in a single layer on a baking sheet at 400°F for about 10 minutes or use the air fryer for 5–7 minutes until crispy again. Microwaving makes them soggy, so I avoid that.

Frequently Asked Questions:

Can I use other types of potatoes for this recipe?

While russet potatoes give the best crispy texture, you can use Yukon Golds or red potatoes, but keep in mind they might be less crispy due to lower starch content and higher moisture.

How do I make the potato wedges extra crispy?

Drying the potatoes well after washing, using enough olive oil to coat them, not overcrowding the baking sheet, and flipping halfway through really help create a crispy exterior.

Can I use garlic powder instead of fresh garlic?

Absolutely! Garlic powder is a convenient substitute that still gives that savory garlic flavor. Use about 2 teaspoons if you’re skipping the fresh cloves.

Is this recipe vegan?

Yes! This recipe is completely vegan, especially when you opt for plant-based parmesan or skip it altogether. It’s a perfect plant-friendly comfort side.

Final Thoughts

Honestly, this Crispy Garlic Potato Wedges Recipe has become one of my kitchen staples—the kind you make for friends, for weeknight dinners, or whenever you want something comforting without any stress. I hope you enjoy making it as much as I do and find these wedges as crave-worthy and satisfying as I do every time they come out golden and fragrant from the oven.