Herb and Garlic Potato Wedges
Crispy oven-baked potato wedges coated in a fragrant blend of oregano, rosemary, thymian, and garlic. Potatoes are cut into eighths, tossed with oil and herbs, then roasted skin-side up until golden and crunchy. Simple, satisfying comfort food with aromatic Mediterranean herbs.
Ingredients
- 8 potatoes, whole
- 4 garlic cloves, whole
- 5 tablespoon oilbutter1:1dairyflavoradds dairyFull guide →
- 1 teaspoon oreganodried marjoram1:1herbswapFull guide →
- 1 teaspoon paprika powder
- 1 teaspoon pepper
- 1 teaspoon rosemarydried sage1:1herbswapFull guide →
- 2 teaspoon salt
- 1 teaspoon thymedried basil0.8:1herbswapFull guide →
Instructions
- 1
Preheat oven to 200 C. Line a baking sheet with parchment paper.
- 2
Wash and dry potatoes thoroughly. Cut into eighths.
- 3
Press garlic cloves into a large bowl.
- 4
Add oil, paprika, pepper, salt, rosemary, thyme, and oregano to the bowl.
- 5
Add potato wedges and toss thoroughly until evenly coated with the herb mixture.
- 6
Arrange wedges on the prepared baking sheet skin-side up.
- 7
Roast for approximately 35 minutes until crispy.
Tips
Cut potatoes evenly so they roast uniformly.
Leave skin on for texture and nutrition.
Toss potatoes thoroughly to ensure even herb coating.
Good to Know
Cool completely. Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 180 C oven for 10 minutes to restore crispness.
Wash, cut, and coat potatoes up to 4 hours ahead. Cover and refrigerate. Roast just before serving.
Serve hot alongside grilled meats, fish, or as a standalone appetizer. Pairs well with sour cream or herb-infused yogurt.
Common Mistakes
Cut potatoes to inconsistent sizes to avoid uneven cooking.
Overcrowd the baking sheet to prevent proper crisping.
Skip the thorough coating to avoid bland, unevenly flavored wedges.