These easy garlic baked potato wedges (air fryer method included) are tender and fluffy in the middle with a lightly spiced, crispy shell—perfect for tossing with garlic and parsley for an addictive appetizer, side, or snack!
Potatoes are affordable, delicious, versatile, and perfect for enjoying as a snack, side, or main. We’ve already shared recipes for vegan mashed potatoes, scalloped potatoes, and microwave ‘baked’ sweet potatoes. Now it’s the turn of these impossibly moreish crispy garlic baked potato wedges with parsley.
Bake or air fry these crispy potato wedges until fluffy and tender in the middle, yet wonderfully crispy outside, and enjoy with the sauce (team ketchup!) or sides of your choice! Once you try these homemade baked potato wedges, you won’t want to return to frozen versions anytime soon!
Even better, the entire process takes just 25 minutes (even less when using an air fryer!), with NO pre-cooking or parboiling necessary. Plus, by swapping out the deep fat fryer for a baked or air-fried version, you also get to enjoy a ton less fat and calories while still having super crispy results.
And while there is definitely no shortage of ways to season and serve homemade potato wedges, this time around, we’re sharing simple, lightly spiced garlic potato wedges tossed with fresh garlic and parsley. They’re slightly smoky, spicy, savory, and garlicky – a wonderful crowd-pleaser!
Russet potato wedges are definitely the preferred option for fluffy, crispy potato wedges. However, this method should also work with purple potatoes, red potatoes, Yukon Golds, and even sweet potatoes (though the latter are harder to get super crispy results).
Garlic parsley fries are just one way you can enjoy these crispy potato wedges. Below is a list of simple additions to boost the flavor of the above, as well as flavor variations!
First, place the potato on its side on a cutting board and chop it in half lengthwise. Then cut each of those two pieces in half lengthwise, too (so you have four pieces).
Next, flip a piece over, cut-side facing upwards, and use your knife to slice through the center, then repeat with the remaining pieces. If the wedges are still too large, then you could slice them in the middle once more.
1) First, preheat the oven to 425F/218C. Then, cut the potatoes into small wedges (using the method above) and place them on a parchment paper-lined baking sheet.
2) Drizzle the wedges with oil, salt and pepper, chili powder, paprika, and potato starch (if using) and toss well, to coat (you could also do this in a mixing bowl for less mess on the baking sheet). Then place potato wedges in a single layer on the tray.
3) Bake for 15-20 minutes (or more, depending on the size of the wedges. It can take up to 35 minutes) until the fries are tender inside and crispy and golden brown outside—flip them halfway if preferred.
4) Meanwhile, finely chop the garlic and fresh parsley. Then, when the roasted potato wedges are ready, combine and toss, adding extra salt & pepper to taste. Finally, serve and enjoy!
If you don’t like the robust flavor of raw garlic, you can add it to the wedges when flipping them over in the oven. OR allow it to soak in ice water while the wedges bake. Both methods will mellow the flavor.
To make these in an air fryer, preheat your air fryer to 400F/205C (if needed), spread the wedges in a single layer with space in-between, and then air fry for 8-10 minutes (the time may vary slightly between air fryer models), shaking halfway.
If you’re making a large amount, cook them in batches rather than overcrowding the basket. Otherwise, they won’t become crispy!
You can chop the potatoes in advance and store the wedges in a bowl of water in the refrigerator for several hours or overnight.
Once baked, these crispy baked potato wedges are best enjoyed immediately. However, if you want to store any leftovers, let them cool first. Then transfer to an airtight container and store in the refrigerator for 1-2 additional days.
You can also freeze leftover wedges. Flash freeze them separately on a tray first, until solid. Then, transfer them to a Ziplock/Stasher bag, squeeze out all the excess air, and store them for up to 3 months.
To reheat the garlic potato wedges without them becoming limp, AVOID the microwave. Instead, place them back in the oven for 7-10 minutes, turning/shaking halfway or in the air fryer for 3-5 minutes. It can help to spritz them with a bit of oil first to bring back crispness.
As much as we highly recommend enjoying these crispy garlic potato wedges as a snack with your favorite dip (ketchup, vegan mayo, ranch, vegan aioli, BBQ sauce, etc.), let’s not forget all the other ways to enjoy fries as a side dish, including:
It’s up to you! Leaving the skin on means extra fiber and nutrients, though! If you peel them, save the peel for crispy potato peel chips or make vegetable stock!
This could be one of several reasons. For example, perhaps they’re undercooked, you might have overcrowded the pan, you didn’t use enough oil, etc.
If you use this method for easy potato wedges at home and continue to struggle, I recommend adding an extra step. This involves soaking the potato wedges in hot water for 10-15 minutes before tossing them gently in a colander (to slightly fluff up the edges) before seasoning and cooking. Just make sure to thoroughly dry the pieces after soaking them.
With just one tablespoon of oil used for this recipe, these homemade crispy baked potato wedges are much healthier than the deep-fried version. As long as they’re eaten in moderation, we’re happy to label these a nutritious snack. After all, potatoes are loaded with fiber and contain potassium, fiber, and vitamins B and C! Plus, garlic has a TON of health benefits too!
Absolutely! In that case, add it with the other seasonings. You’ll need ¾ tablespoons garlic powder per 1 tablespoon fresh as listed in the recipe.
Photos by Alfonso Revilla
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