Potatoes are a cheap and easy side dish, and these Garlic Potato Wedges are the best way to eat them. Chunky and crispy, and a real burst of garlic flavour. These wedges will keep the whole family happy and they go with almost everything!
Happy National Potato Chip Day! Well, this recipe is a bit of a tenuous link, as it’s an America national day and to our readers the other side of the pond (waves), potato chips are crisps and these here are chunky fries. But, as we are in the UK, potato chips to us mean these, so we made some potato wedges to celebrate.
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You know when recipes are titled “The Best [insert recipe here]” and you think “yeah right!”, well these ARE the best ever Garlic Potato Wedges – we just didn’t name them that because of Google, SEO and all that boring stuff. But that doesn’t mean they are any less amazing. Why are they so amazing? Because we have been eating these twice a week for a few years now, and have been tweaking the recipe every time to get the perfect balance of potato to oil to garlic ratio.
Whilst we do love a good sweet potato chip, you just can’t beat chips made with white potatoes. They get so nice and crispy in the oven and you just don’t get that crispiness with sweet potato fries unless you fry them. White potatoes have so many nutrients in them, they really shouldn’t get a bad reputation. Obviously just try and keep your diet nice and varied and try not to eat these every day. Which is hard, because they are just so good. Best ever, remember!
You are going to need a good glug of olive oil to get the desired crispiness and we have tried it with less, to lower the calories, but that just didn’t cut the mustard. Oooh, mustard! Mustard would go well with these. Maybe some mustard mayo? Okay, I am going off track here. If you don’t mind these not being crispy, then feel free to use less oil. But when you spread it out between 4 portions, it’s really not that much.
These really couldn’t be any easier. Just 4 ingredients and chopped up and thrown together in a bowl. The beauty of them is, use the potatoes and oil as a base and add any flavours you like. We really like making a cajun version of these, with homemade cajun seasoning. I kept the skin on for baking these, as it helps make them nice and crispy and you get extra potassium that way too!
Garlic Potato Wedges
- 4 Medium baking potatoes skin on
- 2 tbsp Olive oil
- 1 pinch Sea salt and black pepper
- 2 tbsp Garlic granules
- Half each potato lengthways and then cut in to wedges.
- Put the potatoes in a large bowl and add the oil, salt, pepper and garlic and mix well.
- Lightly grease a baking tray and add the wedges, making sure there is enough space between them to allow air to circulate and make them crispy.
- Put them in a preheated over at 200°C for 45-50 minutes.