Baked Garlic Herb Potato Wedges

Eating a burger without fries is like going to the movies and not ordering a big bucket of popcorn. Enjoying one without the other just doesn’t feel right.

I’m not a fan of deep-frying at home. Even when I open all the windows and turn on the exhaust fan, my house is small and the odor will linger for hours. So I tend to bake more than fry.

These wedges are perfect with a side of ranch dressing. Or if you’re a hardcore ketchup fan, I recommend stopping by your local specialty food store. You’ll be amazed at how many types of artisanal ketchup are out there right now.

Baked Garlic Herb Potato Wedges
Prep Time
Cook Time
Total Time
Recipe Type: Side
Serves: 4 people
  • 3 large russet potatoes, scrubbed and rinsed
  • 3 Tbl. olive oil
  • 3 cloves garlic, minced
  • ½ tsp. dried oregano
  • ¼ tsp. dried thyme
  • 1 tsp. paprika
  • ½ tsp. dry chives
  • ½ tsp. black pepper
  • ½ tsp. kosher salt
  1. Preheat the oven to 425 degrees. Line a sheet pan with foil and coat with cooking spray.
  2. Cut each potato in half lengthwise. Cut each in half, lengthwise, again and into 4-6 equally sized wedges. Rinse the wedges in cold water and pat dry with paper towel.
  3. Add the potato wedges to a large mixing bowl with the remaining ingredients. Toss until all edges are coated evenly.
  4. Place the potato wedges, skin side down, on the foil. Make sure the space the wedges evenly to ensure crispy edges. Bake for 25-30 minutes, or until brown and tender. Serve immediately, sprinkled with more salt, if desired.


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