Garlic Roasted Potato Wedges
Hiya! Dropping in midweek with an easy and addictive side, Garlic Roasted Potato Wedges. Pull a tray of these out of the oven and watch them disappear!
Guys, these are just so, so good—crispy on the outside, fluffy on the inside—totally worth every carb!
Here I used Yukon Golds because I love the buttery sort of way that they bake up, but you could definitely sub in any baking potatoes you’ve got on hand.
And they go with virtually any main dish.
Just slice them up, toss them with garlic, olive oil, butter, salt and pepper and roast and you’re good to go!
It’s not often that I make white potatoes (there are so many other more nutritionally responsible vegetables) so when I do, they had better be special and I can pretty much guarantee that no matter how many of these you make, you won’t have any leftovers!!
Garlic Roasted Potato Wedges
Makes 4-6 servings
Prep Time: 10 minutes; Bake Time: 30-40 minutes
Ingredients
1 ½ pounds Yukon Gold Potatoes (6-8 potatoes, depending on their size)
3 tablespoons olive oil
2 tablespoons unsalted butter, melted
4 garlic cloves, minced
Kosher salt and black pepper
The Recipe
1. Preheat oven to 400ºF.
2. Wash and dry potatoes—no need to peel. Use a sharp knife to cut them lengthwise into wedges (you should get about 6-8 per potato) and place them on a large rimmed baking sheet. Toss with the oil, melted butter, garlic and a pinch or two of salt and pepper and then spread the potatoes into an even layer.
3. Roast for 30-40 minutes, turning them over halfway through, until potatoes are golden brown and tender. Serve immediately.
Enjoy!
