Crispy Garlic Baked Potato Wedges (+ Air Fryer Method)

BY : PUBLISHED : February 9th, 2022 UPDATED: August 5th, 2022

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!

completed Oven Baked Garlic Parsley Fries scattered on a baking tray

Crispy, Fluffy Garlic Baked Potato Wedges

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!

The Ingredients

  • Potatoes: Use russet potatoes, similar in size (so it’s easier to cut even-sized wedges) for the best results.

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).

  • Oil: Use any neutral cooking oil (canola oil, avocado oil, etc.) for this roasted potato wedges recipe.
  • Seasonings: These garlic fries use a simple seasoning mixture of paprika (regular or smoked), chili powder (or cayenne), and salt and pepper.
  • Garlic: Use fresh garlic for a flavor punch or garlic powder for a more subtle flavor. Adjust the amount to taste.
  • Parsley: While technically optional, we don’t recommend omitting the fresh parsley garnish, which really adds the ‘pièce de résistance’ to these moreish, crispy garlic potato wedges.
  • Starch: (Optional) Toss the wedges with some potato starch before baking them for extra crispiness.
ingredients for Oven Baked Garlic Parsley Fries on a white marble surface

Optional add-ins & Recipe Variations

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!

  • Vegan Parmesan: Garlic parmesan fries are an incredibly popular non-vegan option. However, they can easily be veganized with nutritional yeast and/or a dairy-free parmesan cheese substitute.
  • Garlic truffle potato wedges: I know, I know truffle doesn’t exactly scream ‘budget.’ However, grocery stores can run special offers on truffle flavored olive oil. This also works well with nutritional yeast.
  • Dried herbs: To boost the flavor of the baked potato wedges, use a sprinkle of rosemary, thyme, oregano, or Italian seasoning. Looking for ways to keep your herbs fresh? Check out this guide!
  • Chimichurri: This recipe was actually inspired by a trip to Argentina and some particularly delicious garlic fries doused in chimichurri, so that’s a big thumbs up from us.
  • Seasoning blends: Pre-made blends are also great. i.e., Cajun or taco seasoning.
  • Vegan nacho fries: Season the homemade potato wedges with taco seasoning, then top them (once cooked) with vegan ground ‘beef,’ salsa, avocado, vegan sour cream, and fresh herbs (cilantro or scallions). Corn or beans are also great additions.
  • Vegan cheese: Add a generous sprinkling of your favorite melty vegan cheese, then broil until melted. Alternatively, sprinkle over some vegan feta.

How to cut potato wedges?

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.

How to Make Crispy Garlic Baked Potato Wedges?

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.

5 russet potatoes on a cutting board
process of making wedges from russet potatoes on white surface
process of making wedges from russet potatoes on white surface

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.

potato wedges in a white bowl with spices in individual bowls on the side against white backgorund
process of adding spices to bowl of potato wedges
process of adding spices to bowl of potato wedges
mixed potato wedges with seasonings in white bowl

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!

process of adding additional ingredients to Oven Baked Garlic Parsley Fries scattered on a baking tray
completed Oven Baked Garlic Parsley Fries scattered on a baking tray
completed Oven Baked Garlic Parsley Fries scattered on a baking tray

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.

Air Fryer Potato Wedges

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!

How to Make Ahead and Store?

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.

completed Oven Baked Garlic Parsley Fries scattered on a baking tray

Serving Suggestions

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:

FAQs

Should I peel the potatoes?

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!

Why are my potato wedges soggy?

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.

Are homemade potato wedges healthy?

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!

Can I use garlic powder?

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.

completed Oven Baked Garlic Parsley Fries scattered on a baking tray

Top Tips for Crispy Potato Wedges + Recipe Notes

  • Don’t omit the oil: A little fat/oil is necessary if you want crispy potato wedges.
  • Avoid overcrowding the pan: Leaving space between the wedges will allow the air to circulate and guarantee crispy oven potato wedges. If they’re crowded, they’ll steam instead (and no one likes floppy oven-baked potato wedges).
  • If you don’t like spice: Feel free to adjust the amount of chili powder or omit it entirely.
  • Cut even wedges: So they cook through evenly, and you don’t have some burned and some soggy bits.

More Easy Vegan Fries

Photos by Alfonso Revilla

completed Oven Baked Garlic Parsley Fries scattered on a baking tray

Crispy Garlic Baked Potato Wedges (+ Air Fryer Method)

Renee Press
These easy garlic baked potato wedges 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!
5 from 23 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner, Lunch
Cuisine American
Servings 2 servings
Calories 440 kcal
METHOD Oven
DIET Vegan

Ingredients
  

  • 4-5 red or small russet potatoes cut into small wedges
  • 1 Tablespoon of canola oil
  • 1 teaspoon of salt
  • 1 teaspoon of chili powder
  • ½ teaspoon of paprika
  • 2 Tablespoons of potato starch (for extra crispiness) optional
  • ¼ cup of fresh parsley chopped
  • 1-2 Tablespoons of garlic finely chopped
  • Salt and pepper, to taste

Instructions
 

  • Preheat oven to 425 degrees F. Cut potatoes into small wedges and place on a baking sheet. Drizzle with oil, and sprinkle with salt, chili powder (or pepper), paprika, and potato starch if using. You could do this step in a bowl and mix it all there. Toss well to coat and spread in one even layer on the tray.
  • Bake for 10 minutes, remove the tray from the oven and springle the garlic. Put back in the oven and bake for another 5 to 10 minutes until fries are crispy and golden brown.
  • Toss with fresh parsley, adding additional salt and pepper to taste, if needed. Serve immediately with condiments of choice.

Notes

  • Vegan Parmesan: Garlic parmesan fries are an incredibly popular non-vegan option. However, they can easily be veganized with nutritional yeast and/or a dairy-free parmesan cheese substitute.
  • Garlic truffle potato wedges: I know, I know truffle doesn’t exactly scream ‘budget.’ However, grocery stores can run special offers on truffle flavored olive oil. This also works well with nutritional yeast.
  • Dried herbs: To boost the flavor of the baked potato wedges, use a sprinkle of rosemary, thyme, oregano, or Italian seasoning. Looking for ways to keep your herbs fresh? Check out this guide!
  • Chimichurri: This recipe was actually inspired by a trip to Argentina and some particularly delicious garlic fries doused in chimichurri, so that’s a big thumbs up from us.
  • Seasoning blends: Pre-made blends are also great. i.e., Cajun or taco seasoning.
  • Vegan nacho fries: Season the homemade potato wedges with taco seasoning, then top them (once cooked) with vegan ground ‘beef,’ salsaavocado, vegan sour cream, and fresh herbs (cilantro or scallions). Corn or beans are also great additions.
  • Vegan cheese: Add a generous sprinkling of your favorite melty vegan cheese, then broil until melted. Alternatively, sprinkle over some vegan feta.

Nutrition

Calories: 440kcalCarbohydrates: 86gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 1210mgPotassium: 1945mgFiber: 7gSugar: 3gVitamin A: 1179IUVitamin C: 36mgCalcium: 83mgIron: 5mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

About Renee Press

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com

View all posts by Renee Press

Reader Interactions

Comments

  1. Claire says

    This recipe looks great, the photographs are so helpful for a ... non-cook like me. However, looking at the Nutrition, for the Diabetics out here, it's basically 4 helpings, not 2, based on the carbohydrates.

    • Andrea White says

      So glad you enjoyed the recipe! 🙂

  2. Jay says

    The perfect flavor combination for potatoes love it!

    • Andrea White says

      Definitely! Such a great combo!

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