Garlic Butter Potato Wedges

Garlic Butter Potato Wedges: Crispy, Flavorful, and Easy to Make

If you’re craving something crispy, buttery, and packed with flavor, these Garlic Butter Potato Wedges are exactly what you need! Not only are they easy to make, but they also turn simple ingredients into a restaurant-quality side dish. With golden edges, a tender center, and the irresistible combination of garlic, butter, and herbs, this recipe is perfect for any occasion. Whether you’re serving them as a snack, appetizer, or alongside your favorite meal, these wedges are sure to be a hit.

Why You’ll Love This Recipe

First of all, these wedges require just a handful of pantry staples, making them convenient for busy weeknights. Additionally, baking them instead of frying means you get crispy perfection without the extra oil or mess. The secret? A perfect balance of butter, olive oil, and seasonings that coats each wedge, ensuring every bite is packed with bold, garlicky goodness. Moreover, they bake evenly and develop a deep, golden brown color that enhances both flavor and texture.

The Key to Perfect Potato Wedges

To achieve the best results, cutting the potatoes evenly is important so they bake crispy on the outside and soft on the inside. Furthermore, baking at 425°F allows them to roast beautifully, creating that golden crunch everyone loves. In addition to that, tossing the potatoes in a well-seasoned butter mixture before baking ensures maximum flavor. Finally, a sprinkle of fresh green onions and Parmesan cheese takes them to the next level.

A Versatile, Crowd-Pleasing Side Dish

These Garlic Butter Potato Wedges pair well with almost anything. Whether you’re serving them with grilled chicken, burgers, or steak, they complement any meal. Even better, they taste amazing with a side of ranch, garlic aioli, or spicy ketchup. So, if you’re looking for a crispy, flavorful, and easy-to-make potato dish, these wedges are calling your name. Once you try them, they’ll definitely become a new favorite!

Recipe Yield: 4 servings

INGREDIENTS

4 large Russet potatoes (scrubbed, cut into wedges)
4 tbsp unsalted butter (melted)
3 tbsp olive oil
4 garlic cloves (minced)
1¼ tsp salt
¾ tsp black pepper
1½ tsp garlic powder
1 tsp onion powder
1½ tsp smoked paprika
½ tsp dried oregano
4 tbsp fresh green onions (thinly sliced)
⅓ cup Parmesan cheese (grated, optional)

INSTRUCTIONS

1. Preheat the oven: Set the oven to 425°F. Lightly grease a large baking sheet or line it with parchment paper for easy cleanup.

2. Prepare the potatoes: Wash the potatoes thoroughly and pat them dry to remove any excess moisture. Keep the skins on for extra texture. First, cut each potato in half lengthwise, and then carefully slice each half into 3–4 even wedges to ensure they bake consistently.

3. Coat with seasoning: In a large bowl, whisk together melted butter, olive oil, minced garlic, salt, black pepper, garlic powder, onion powder, smoked paprika, and dried oregano. Add the potato wedges and toss until evenly coated.

4. Arrange and bake: Spread the wedges in a single layer on the prepared baking sheet, leaving space between them for proper crisping. Bake for 35–40 min, flipping halfway through, until golden brown and crispy.

5. Finish with Parmesan and green onions: Remove from the oven and immediately sprinkle with fresh green onions. If using Parmesan cheese, scatter it over the hot wedges for a slight melt and added flavor.

6. Serve immediately: Enjoy warm with your favorite dipping sauces like garlic aioli, ranch, or spicy ketchup.

Helpful Tips to Perfect This Recipe

• Choose the Right Potatoes for the Best Texture – For extra crispy wedges, Russet potatoes work best because they have a higher starch content, which helps them crisp up beautifully in the oven. However, if you prefer a creamier texture with a slightly crisp edge, Yukon Gold potatoes are a great alternative.
• Soak the Potatoes for Ultimate Crispiness – After cutting the wedges, soaking them in cold water for 20–30 minutes helps remove excess starch. As a result, this simple step ensures a crispy exterior and fluffy interior. Just be sure to pat them completely dry before coating them with the butter mixture; otherwise, they may steam instead of roast.
• Bake at High Heat and Space Them Properly – A 425°F oven ensures the potatoes roast instead of getting soggy. To get the crispiest edges, you should spread the wedges in a single layer, leaving space between each piece. Otherwise, overcrowding the pan can cause steaming, which prevents that golden, crispy texture you’re looking for.