"The Best" Garlic Potato Wedges
Potatoes are a superior food. They can be cooked in a million different ways and every single one is delicious. One of my favorites is making homemade fries. I’ve been making these potato wedges for ages and finally wrote down the recipe for them!
When babe tried them, he said (and I quote) “these might be the best potatoes I’ve ever had.” Now whether he said that cause he loves or because it actually is true, who cares. They’re so easy and stupid good.
A great side for any meal!
I use Russet potatoes for the wedges (you can also use sweet potatoes). Cut two potatoes into roughly 3/4 to 1 inch wedges. Place the sliced potatoes in a bowl and cover with water. Let sit for an hour. Remove wedges from water and lay on a paper towel, let air dry for 15-30 minutes (can also just pat dry). At this point, preheat your oven to 425 degrees and line a baking sheet with parchment paper. Return wedges to bowl and add two tablespoons of olive oil—I typically just give it a hearty drizzle. Using your hands, mix the wedges with the olive oil until coated. Then add a teaspoon of salt, a teaspoon of garlic powder, and a half teaspoon pepper. Again, using your hands mix the potatoes until the seasoning looks evenly coated on each wedge.
Lay the wedges out on your lined baking sheet with space between them. Bake for 30 minutes at 425 then remove from oven. Flip all the wedges over, then return to oven for another 8-10 minutes or until the outside seems crisp to the touch. Let cool on baking sheet and enjoy!
“The Best” Garlic Potato Wedges
Gluten Free/Dairy Free
Makes approx. 2-4 servings
Ingredients:
2 Russet Potatoes
2 tbsp Olive Oil
1 tsp salt
1 tsp garlic powder
1/2 tsp pepper
Directions:
Cut potatoes into roughly 3/4 to 1 inch wedges.
Place the sliced potatoes in a bowl and cover with water. Let sit for an hour.
Remove wedges from water and lay on a paper towel, let air dry for 15-30 minutes (can also just pat dry).
Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
Return wedges to bowl and add olive oil—I typically just give it a hearty drizzle.
Using your hands, mix the wedges with the olive oil until coated.
Then add salt, garlic powder, and pepper. Again, using your hands mix the potatoes until the seasoning looks evenly coated on each wedge.
Lay the wedges out on your lined baking sheet with space between them.
Bake for 30 minutes at 425 then remove from oven. Flip all the wedges over, then return to oven for another 8-10 minutes or until the outside seems crisp to the touch.
Let cool on baking sheet and enjoy!