These Garlic Butter Potato Wedges are golden, crispy, and bursting with flavor! Tossed in rich garlic butter, they make a tasty side dish or snack everyone will love.
Honestly, who can resist those crispy edges and buttery goodness? I often serve them with dipping sauces because let’s face it, life is better with a little dip! 😄
I love making these wedges for gatherings, as they are super easy to prepare and always a hit. Just slice, season, and bake – yum! Perfect for movie night with the family!
Key Ingredients & Substitutions
Potatoes: Russet or Yukon Gold potatoes work best for a fluffy inside and crispy outside. If you want something different, try sweet potatoes for a slightly sweeter flavor and added nutrients.
Butter: I always use unsalted butter, as it allows you to control the salt in the dish better. If you’re looking for a dairy-free option, coconut oil is a great substitute that still adds richness.
Garlic: Fresh garlic is key for the best flavor, but if you’re in a pinch, garlic powder or granulated garlic can work too. Just remember to adjust the quantity, as it’s more concentrated.
Herbs: Dried rosemary or thyme brings out great flavor, but feel free to use Italian seasoning or even fresh herbs if you have them on hand, just add more for the best taste.
Paprika: While this ingredient is optional, it adds a nice smoky touch. If you don’t have paprika, smoked paprika is a fantastic alternative. For a kick, consider using cayenne pepper instead.
How Do You Get the Perfectly Crispy Potato Wedges?
Achieving that crispiness is all about the cooking method. First, make sure to coat your potato wedges evenly in the garlic butter mixture. Precooking the potatoes by soaking them in cold water for 30 minutes can help remove excess starch, resulting in extra crispiness.
- Preheat your oven to a high temperature (425°F or 220°C) to roast them efficiently.
- Always spread the wedges in a single layer on the baking sheet. This prevents them from steaming and keeps them crispy.
- Don’t rush the flipping step; it allows for even browning on all sides.
Let them cool slightly after baking for the best crunch. Enjoy these wedges with your favorite dipping sauce!
How to Make Garlic Butter Potato Wedges
Ingredients You’ll Need:
For the Potato Wedges:
- 4 medium-sized potatoes (Russet or Yukon Gold)
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary or thyme
- 1 teaspoon paprika (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe will take approximately 10 minutes to prepare and about 30 minutes to bake, totaling around 40 minutes from start to finish. A perfect dish for a quick yet satisfying snack or side!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high temperature will help make the wedges crispy!
2. Prepare the Potatoes:
Wash and scrub the potatoes thoroughly to remove any dirt. You can leave the skin on for added texture and flavor. Cut each potato in half lengthwise, then slice each half into 3 to 4 wedges, depending on how thick you like them.
3. Make the Garlic Butter:
In a small saucepan over medium heat, melt the unsalted butter. Once melted, add the minced garlic and sauté for 1 to 2 minutes, until it’s fragrant but not browned. Watch it closely so it doesn’t burn!
4. Coat the Potato Wedges:
In a large mixing bowl, toss the potato wedges with the melted garlic butter mixture, adding the rosemary or thyme, paprika if you’re using it, along with salt and pepper to taste. Make sure every wedge is well coated!
5. Arrange and Bake:
Spread the coated potato wedges in a single layer on a baking sheet lined with parchment paper for easy cleanup. Bake them in the preheated oven for about 25 to 30 minutes. Make sure to flip the wedges halfway through so they cook evenly and get that nice golden brown color.
6. Finish and Serve:
Once the wedges are crispy and golden, take them out of the oven and let them cool slightly. Before serving, sprinkle with fresh chopped parsley for a pop of color. Enjoy them warm with your favorite dipping sauce or as a tasty side dish!
Can I Use Different Types of Potatoes?
Absolutely! While Russet and Yukon Gold are great choices, you can also use red potatoes or even sweet potatoes for a different flavor. Just keep in mind that cooking times may vary slightly, so check for doneness by piercing with a fork.
How Do I Make These Wedges Vegan?
To make this recipe vegan, simply substitute the unsalted butter with a plant-based butter or olive oil. The garlic and herbs will still provide plenty of flavor, making the wedges deliciously satisfying!
How to Store Leftover Potato Wedges?
Store any leftover potato wedges in an airtight container in the fridge for up to 3 days. To reheat, spread them out on a baking sheet and reheat in a preheated oven at 400°F (200°C) for about 10 minutes or until crispy again.
Can I Add Other Seasonings?
Definitely! Feel free to experiment by adding your favorite seasonings like cumin, chili powder, or even grated Parmesan. Adjust the amounts to suit your taste, and don’t hesitate to get creative!
