Roasted Garlic Potato Wedges Or Steak Fries

Roasted garlic potato wedges are the perfect side dish for almost any meal as well as making a terrific snack. They couldn’t be easier; potato wedges are tossed with olive oil and seasonings then baked 30 minutes until golden brown and crispy on the outside and fluffy on the inside.

Similar to French fries but thicker, roasted garlic wedges or steak fries as they are sometimes called are baked instead of fried yet turn out crispy on the outside and soft and creamy on the inside. Whether served with a burger, thick steak, barbecued ribs or grilled chicken, they may become your favorite way of cooking potatoes.

The roasted garlic potato wedges are super simple to prepare. This is one of those dishes that you don’t necessarily need a recipe to make. You simply cut potatoes, drizzle with olive oil and sprinkle with your favorite herbs and bake while you prepare the rest of your meal. Each time you prepare them, you can change the seasonings, reduce the amount of salt, perhaps add more garlic, fresh minced rosemary, grated Parmesan cheese or whatever you think will go well with the rest of your meal. I believe once you make them, they will easily become a family favorite.

Roasted Garlic Potato Wedges Or Steak Fries

Roasted Garlic Potato Wedges

Each potato will make either 6 or 8 wedges depending how they are cut, adjust the recipe accordingly

Preheat the oven to 425 degrees

• 1 large russet potato (6 – 8 wedges depending how they are cut) scrubbed
• 2 Tbsp. olive oil
• 1/4 tsp. granulated garlic
• 1/4 tsp. onion powder
• 1/8 tsp. cayenne pepper or to taste
• 1/2 tsp. sea salt or to taste
• 1/4 tsp. freshly ground black pepper

Line a baking sheet with parchment paper and set aside. Cut the potato in half lengthways, then cut each half in thirds lengthwise. You’ll have 6 long wedges from each potato. 

*If you prefer, cut the potato in half lengthwise then cut each half lengthways again, and then cut each of those in half so that you have 8 long wedges that are a little thinner. Either way, you want to make sure that the wedges are all about the same size.

Toss the potato wedges with the olive oil, garlic, onion powder, cayenne, salt and pepper in a bowl. Spread wedges in a single layer on the baking sheet with the skin side down. Bake for 30 to 35 minutes, turning about every 10 minutes so they crisp on all sides. The potatoes will be done when they can be easily pierced with a fork and are golden brown and crispy. If the potatoes are ready before the rest of your meal, you can leave them in the oven with the heat off for a few minutes When ready to serve, place on a serving platter or divide evenly among plates.

You can use a different kind of potato but the size of the wedge and the texture will be different.

Do not peel the potato as the skin helps hold the wedges together.

Try to cut the wedges all the same size so that they cook evenly or you will end up with some overcooked and some undercooked potatoes..

You will need a couple of tablespoons of oil to get a crispy outside on the wedges, do not skimp.

Use more than one baking sheet if you want to make a large batch. Do not pile them up on top of each other as they won’t brown as well.

The baking time may vary by a few minutes depending on how thick your potato wedges are cut.

Tips from the kitchen

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Nutritionists will tell you that a serving of potato wedges is 3 – 4 pieces but I’m warning you that they will quickly disappear so you might want to prepare an extra potato “just in case” as they really are yummy.