My granddaughter once asked me to bring something “better than fries” to her school picnic. Now, that’s a tall order coming from an 11-year-old with high standards and a deep love for fast food. So, I pulled out a recipe that had been quietly sitting in my old wooden recipe box—something I hadn’t made in years but remembered with warmth: garlic herb potato wedges.
This dish used to be a Saturday afternoon favorite in my home when my kids were little. I’d toss russet potatoes with olive oil and a medley of dried herbs, let them roast until golden and crisp, and serve them piping hot with a side of ketchup or a dollop of sour cream. No matter how many I made, the tray would be empty before I turned my back.
When I made them again that day for the picnic, something magical happened. The smell of roasted garlic and thyme filled the kitchen, just like it used to. It transported me—not just back to the days of mismatched plates and sticky fingers—but to that lovely rhythm of family meals made with love, not rush.
I added a few small tweaks this time around: a touch of smoked paprika for a warm kick and a sprinkle of fresh parsley at the end for brightness. The kids gobbled them up before we even made it to the picnic table. Now they’re not just “better than fries,” they’re a new family favorite.
And truth be told, I make a little extra now—just to sneak a few before anyone notices.
Short Description
These Baked Garlic Herb Potato Wedges are crispy on the outside, fluffy on the inside, and loaded with flavorful herbs and spices. A healthier alternative to deep-fried fries—easy to make and endlessly satisfying.
Key Ingredients
- 4 large russet potatoes, washed and cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika (or regular paprika)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: Grated Parmesan cheese, for extra flavor
Tools Needed
- Sharp knife
- Large mixing bowl
- Baking sheet
- Parchment paper or cooking spray
- Oven
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.
Step 2: Prepare the Potatoes
Slice the potatoes into evenly sized wedges. Keep the skins on—they add a rustic texture and pack in extra nutrients.
Step 3: Season the Potatoes
In a large bowl, toss the wedges with olive oil until fully coated. Sprinkle in the garlic powder, onion powder, oregano, thyme, smoked paprika, salt, and pepper. Toss again to ensure every wedge is evenly seasoned.
Step 4: Arrange on the Baking Sheet
Lay the wedges in a single layer on the prepared baking sheet, skin side down if possible. Avoid overlapping—this helps them crisp up instead of steaming.
Step 5: Bake
Bake for 35–40 minutes, flipping halfway through. The wedges should be golden brown and crispy on the edges, with a tender, fluffy center.
Step 6: Serve
Let the wedges cool slightly on the tray. Finish with a sprinkle of chopped parsley and, if desired, grated Parmesan. Serve warm with your favorite dipping sauce.
Why You’ll Love This Recipe
– Crispy without deep frying
– Packed with savory garlic-herb flavor
– Simple, wholesome ingredients
– Kid-approved and adult-adored
– Easy to customize with what you have on hand
– Perfect as a side or a snack
Mistakes to Avoid & Solutions
1. Overcrowding the pan
Wedges need space to roast, not steam. If they’re piled up, they’ll turn soft. Solution: Use two baking sheets if needed, or bake in batches.
2. Uneven cuts
Different sizes cook at different speeds. Solution: Cut your wedges as evenly as possible to ensure uniform crispiness.
3. Not flipping halfway through
This results in uneven browning. Solution: Flip each wedge after 20 minutes to get that perfect golden crust on both sides.
4. Under-seasoning
Potatoes need bold seasoning to shine. Solution: Don’t be shy with salt, pepper, and herbs—taste your seasoning mix before adding it to the potatoes.
5. Skipping the garnish
It might seem small, but fresh parsley and Parmesan add brightness and a final touch of flavor. Solution: Always finish strong!
Serving and Pairing Suggestions
These wedges are versatile enough to pair with almost anything:
Serve as a side dish with grilled chicken, burgers, or roasted fish
Enjoy as a snack with dips like garlic aioli, ketchup, or Greek yogurt ranch
Add them to a party platter with veggie sticks and hummus
Plate family-style on a wooden board for a rustic, cozy feel
Great for potlucks, picnics, or casual dinners
Storage and Reheating Tips
Refrigerate in an airtight container for up to 3 days.
Reheat in the oven at 375°F (190°C) for 10–12 minutes to bring back the crispiness.
Avoid microwaving—they tend to get soft.
For extra crisp edges, reheat in an air fryer at 375°F for 5–7 minutes.
If freezing, wrap individually and bake from frozen at 400°F for 20 minutes.
FAQs
1. How do I keep the wedges crispy?
Avoid overcrowding the baking sheet, and always bake at high heat (400°F). Reheat in the oven or air fryer to keep them crisp.
2. Can I make these ahead of time?
Yes! Season and arrange them on the tray, then refrigerate for a few hours before baking.
3. Can I use other potatoes?
Yes, Yukon Golds or red potatoes work, but russets give the fluffiest interior and crispiest edges.
4. Are these wedges gluten-free?
Absolutely. All ingredients listed are naturally gluten-free. Just double-check your spice labels.
5. What dipping sauces go well with them?
Try spicy ketchup, garlic mayo, honey mustard, or even a herbed sour cream dip.
Tips & Tricks
Soak the wedges in cold water for 30 minutes before baking for extra crispiness. Pat dry thoroughly before seasoning.
Use a metal baking sheet for better heat conduction and crispier results.
Add crushed red pepper flakes for a little heat.
Want a smoky twist? Use smoked paprika and a pinch of cumin.
Freshly cracked black pepper enhances the flavor much more than pre-ground.
Recipe Variations
1. Cheesy Ranch Wedges
Swap oregano and thyme with 1 tsp ranch seasoning mix. Top with shredded cheddar and chopped scallions before serving.
2. Spicy Cajun Wedges
Replace the herb mix with 1½ tsp Cajun seasoning. Add a sprinkle of cayenne for extra heat. Serve with cool ranch dip.
3. Lemon-Herb Wedges
Add 1 tsp lemon zest and swap paprika for ½ tsp rosemary. Drizzle with lemon juice after baking for brightness.
4. Sweet Potato Version
Use 4 large sweet potatoes and follow the same seasoning steps. Bake at 425°F for 30–35 minutes.
5. Herby Parmesan Crust
Mix 2 tbsp grated Parmesan with the seasoning before baking. It creates a crispy, cheesy crust as it bakes.
Final Thoughts
Every time I make these wedges, I’m reminded how the simplest recipes often carry the most joy. There’s something deeply comforting about crisp, golden potatoes baked with familiar spices that make the kitchen smell like home. These wedges aren’t just about satisfying a craving—they’re about gathering, sharing, and savoring small moments together.
From cozy dinners with loved ones to sunny backyard potlucks, this humble recipe has found its way into many corners of my life. And it keeps earning its place—bite by crispy bite. I hope it does the same for you.
Don’t be surprised if you find yourself sneaking a few off the tray before dinner is even called. I always do.
Baked Garlic Herb Potato Wedges
Print ThisIngredients
- 4 large russet potatoes, washed and cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika (or regular paprika)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: Grated Parmesan cheese, for extra flavor
Instructions
Step 1: Preheat the Oven
Set your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
Step 2: Prepare the Potatoes
Cut the potatoes into even wedges, leaving the skins on for texture and nutrients.
Step 3: Season the Potatoes
Toss wedges in olive oil, then mix in garlic powder, onion powder, oregano, thyme, paprika, salt, and pepper until evenly coated.
Step 4: Arrange on the Baking Sheet
Place wedges in a single layer, skin side down if possible. Don’t overcrowd.
Step 5: Bake
Bake for 35–40 minutes, flipping halfway, until golden and crisp outside, tender inside.
Step 6: Serve
Cool slightly, garnish with parsley and optional Parmesan, and serve warm with your favorite dip.
