Crispy Garlic Herb Potato Wedges

$To make crispy garlic herb potato wedges, gather these simple ingredients: - 4 large russet potatoes, washed and cut into wedges - 3 tablespoons olive oil - 4 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon paprika - ½ teaspoon salt - ½ teaspoon black pepper - Fresh parsley, chopped (for garnish) - Grated Parmesan cheese (optional) If you want to switch things up, here are some tasty swaps: - Use sweet potatoes for a sweeter flavor. - Swap olive oil for avocado oil for a different taste. - Try fresh herbs instead of dried for a bolder flavor. - Use garlic powder if you’re short on fresh garlic. - Replace Parmesan with nutritional yeast for a vegan option. The right potato makes all the difference. Here are my tips: - Go for russet potatoes. They are starchy and crisp up well. - Look for firm potatoes. Avoid any with soft spots or blemishes. - Choose medium to large sizes. They are easier to cut into wedges. - Check the skin. It should be smooth and free of wrinkles. - Buy organic if possible. This helps avoid pesticides and enhances flavor. These small details help create the best crispy garlic herb potato wedges. For the full recipe, refer to the earlier section. Enjoy your cooking! First, wash your russet potatoes well. Use a brush to remove dirt. Cut them into wedges. Aim for even sizes so they cook well. In a large bowl, mix olive oil, minced garlic, oregano, thyme, paprika, salt, and black pepper. This mix gives the wedges their tasty flavor. Add the potato wedges to the bowl. Toss them well to coat each wedge. This step ensures every bite is full of flavor. Preheat your oven to 425°F (220°C). This step is key for getting crispy edges. Line a baking sheet with parchment paper. This helps with easy clean-up and prevents sticking. Spread the coated potato wedges in a single layer on the sheet. Avoid overcrowding; it helps them crisp up. Bake the wedges for 25-30 minutes. Flip them halfway through cooking. This ensures even browning and crispiness. When they turn golden brown, they are ready. To make your potato wedges crispy, choose the right potatoes. Russet potatoes work best because they have a high starch content. Soaking the wedges in water for 30 minutes before cooking can help too. This draws out excess starch. Make sure to dry them completely before adding oil. Also, avoid touching the wedges too much while baking. Let them cook uninterrupted for a better crunch. Optionally, sprinkle grated Parmesan cheese on top while they are still hot. This adds flavor and a nice crisp layer. For a beautiful finish, garnish with chopped parsley before serving. For the full recipe, check out the details above. To make your potato wedges tasty, use a mix of herbs and spices. I love using olive oil, garlic, and herbs like oregano and thyme. Start with three tablespoons of olive oil. Then add four minced garlic cloves. This combo gives the wedges a great flavor. Don’t forget to use salt and pepper. A teaspoon of paprika adds a nice touch. Mix these ingredients in a bowl before adding the potato wedges. This helps every wedge get coated well. Cutting potatoes evenly makes sure they cook the same way. Start with washed russet potatoes. Cut each potato in half lengthwise. Then, cut each half into wedges. Aim for wedges about one inch thick. This size helps them crisp up nicely. If you want, use a sharp knife for clean cuts. A ruler can help if you want to be precise. Uniform wedges will bake better and look great. Using the right tools makes cooking easy. A large mixing bowl is great for tossing your wedges with seasonings. Use a baking sheet lined with parchment paper. This makes clean-up a breeze. An oven thermometer can help check that your oven is at the right temperature. For the best results, use a spatula to flip the wedges halfway through cooking. This ensures they get golden brown on all sides. You can find the full recipe [here](#). {{image_2}} You can mix and match flavors for your potato wedges. If you want a spicy kick, add some cayenne pepper. You can also use fresh herbs like rosemary or basil for a new taste. Try some cheese powder for a cheesy flavor. You can even add a squeeze of lemon juice for brightness. These tweaks keep the dish exciting and fun. If you want to try different cooking methods, the air fryer is a great option. It can make the wedges crispy with less oil. Cook them at 400°F for about 20 minutes. Shake the basket halfway through for even cooking. For a deep-fried version, heat oil to 350°F. Fry the wedges until golden brown, about 5-7 minutes. Both methods give you delicious results. To make your crispy garlic herb potato wedges stand out, serve them with dips. Garlic aioli or spicy ketchup adds extra flavor. You can also add a sprinkle of crumbled feta or a drizzle of balsamic glaze for a gourmet touch. For a complete meal, pair them with grilled chicken or a fresh salad. These ideas will take your side dish to the next level. For the full recipe, check out the original instructions. To keep your leftover potato wedges fresh, let them cool first. Place them in an airtight container. You can also wrap them tightly in plastic wrap. Store them in the fridge. They will stay good for 3 to 5 days. If you want to enjoy them later, freezing is a great option. For the best taste, reheat your potato wedges in the oven. Preheat your oven to 400°F (200°C). Spread the wedges on a baking sheet. Heat them for about 10-15 minutes. This keeps them crispy. You can also use an air fryer. Just heat them for about 5-7 minutes. They will taste almost as good as fresh! If you want to freeze your wedges, first let them cool. Place them in a single layer on a baking sheet. Freeze them until solid, then transfer to a freezer bag. Make sure to remove as much air as possible. They will last up to 3 months in the freezer. To thaw, take them out and leave them in the fridge overnight. Reheat them as mentioned before for the best results. If you don't have parsley, try using chives or cilantro. Chives add a mild onion taste. Cilantro brings a fresh, bright flavor. Both options look great on the dish. You can even use arugula for a peppery kick. Just chop them finely before using. To make your potato wedges crispier, soak them in cold water for 30 minutes. This helps remove excess starch, which can make them soggy. After soaking, dry the wedges well with a towel. Toss them with oil and seasonings before baking. Using a hot oven also helps achieve that golden crunch. Yes, you can prepare the potato wedges ahead of time. Cut and season them, then place them in an airtight container. Store them in the fridge for up to 24 hours. When ready to bake, just pop them in the oven. They will still taste fresh and delicious. For the full recipe, check the earlier section. In this blog post, we explored making crispy garlic herb potato wedges. We covered ingredients, from the best potatoes to tasty substitutes. I gave you step-by-step baking instructions and tips for optimal crispiness. We discussed seasoning, cutting techniques, and cooking methods. You can elevate your dish with flavor variations and smart serving ideas. Lastly, I shared how to store and reheat leftovers. Remember, these wedges are easy to make and packed with flavor. Enjoy your cooking journey and the delightful snacks ahead!$

Crispy Garlic Herb Potato Wedges

Indulge in the perfect side dish with these Crispy Garlic Herb Potato Wedges! Learn how to make these golden, seasoned potato wedges that are irresistibly crunchy and packed with flavor. With simple ingredients like garlic, olive oil, and herbs, they’re a breeze to prepare. Serve them with your favorite dipping sauce for a delightful treat. Click through to discover the full recipe and elevate your snacking game today!

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Ingredients

4 large russet potatoes, washed and cut into wedges

3 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon paprika

½ teaspoon salt

½ teaspoon black pepper

Fresh parsley, chopped (for garnish)

Grated Parmesan cheese (optional)

Instructions

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy clean-up.

In a large bowl, combine the olive oil, minced garlic, oregano, thyme, paprika, salt, and black pepper.

Add the potato wedges to the bowl and toss them until evenly coated with the herb and garlic mixture.

Spread the seasoned potato wedges in a single layer on the prepared baking sheet, ensuring they are not overcrowded.

Bake in the preheated oven for 25-30 minutes, flipping the wedges halfway through the cooking time for even crispiness.

Once golden brown and crispy, remove the wedges from the oven. Optionally, sprinkle with grated Parmesan cheese while they are still hot.

Garnish with freshly chopped parsley just before serving for an added burst of color and flavor.

Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 4 servings

- Presentation Tips: Serve the crispy potato wedges in a rustic basket lined with parchment paper for a charming touch. Add a small bowl of your favorite dipping sauce on the side, such as garlic aioli or ketchup, for a delightful pairing!