Name: Oven-Baked Potato Wedges with Garlic Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 4 russet potatoes; 2 tablespoons olive oil; 4 garlic cloves, minced or 2 teaspoons garlic powder; 2 teaspoons onion powder; 1 teaspoon smoked paprika; 1 teaspoon salt; Optional: grated vegan parmesan, such as Violife brand

There’s something so comforting about these golden, crispy spuds—my Oven-Baked Potato Wedges with Garlic Recipe hits all the right notes with just the right crisp on the outside and tender softness inside. It’s simple, satisfying, and a total crowd-pleaser every time I make it.

This image shows many thick potato wedges cooked with a golden-brown crispy skin. They have small green chopped herbs sprinkled on top, adding a fresh touch. The wedges are placed on a grill pan with dark grill lines and some charred spots that show a nicely roasted texture. The wedges are arranged in many layers, overlapping slightly with one another, filling mostly the whole frame. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Oven-Baked Potato Wedges with Garlic Recipe
Top Tip
How to Serve Oven-Baked Potato Wedges with Garlic Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Oven-Baked Potato Wedges with Garlic Recipe

Why You'll Love This Recipe

This Oven-Baked Potato Wedges with Garlic Recipe has become one of my absolute favorites because it’s straightforward but packs flavor you’d expect from a restaurant-worthy side. I love how versatile it is, too—you can tweak the spices or add cheese to make it your own.

Perfectly crispy edges: Achieved by baking at high heat and turning midway, so you get that gorgeous crunch without frying.
Homemade flavor boost: Garlic, smoked paprika, and seasoning blend come together to elevate simple potatoes into something special.
Easy prep: Minimal ingredients and steps make it a great weeknight side that feels anything but ordinary.
Customizable: Whether you want them vegan, cheesy, or extra spicy, this recipe handles well with whatever you throw at it.

Ingredients & Why They Work

These ingredients aren’t just pantry staples—they each bring something that makes the wedges pop with flavor and texture. Picking the right potato and balancing the spices are key tricks here.

Flat lay of four whole russet potatoes with rough brown skins, a small white bowl of golden olive oil, four fresh garlic cloves with smooth white papery skins, a small white bowl filled with fine pale beige onion powder, a small white bowl of deep reddish smoked paprika powder, a small white bowl of coarse white salt crystals, and a small white bowl containing grated vegan parmesan cheese flakes, all arranged symmetrically and evenly spaced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Russet potatoes: Their starchy nature helps create those fluffy insides and crispy outsides once baked.
Olive oil: Gives the wedges a beautiful golden finish while helping seasonings stick.
Garlic cloves (or garlic powder): Fresh garlic’s pungency really brightens these wedges; powder is super convenient and just as tasty.
Onion powder: Adds subtle depth without overpowering.
Smoked paprika: That mild smokiness adds a cozy warmth that complements the garlic perfectly.
Salt: Essential for bringing out all the flavors.
Optional grated vegan parmesan: For that cheesy finish—my go-to is Violife, which melts nicely and adds umami.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to switch things up depending on mood and what’s in the pantry. This Oven-Baked Potato Wedges with Garlic Recipe is a fantastic base for inventing your own signature flavor.

Variation: I once tossed the wedges in a mix of chili powder and cayenne for a spicy kick—my family loved it, and it’s perfect for game night snacks.
Dairy-free takes: Using vegan parmesan means everyone can enjoy them; I sometimes sprinkle nutritional yeast too for a cheesy vibe without dairy.
Herb upgrades: Fresh rosemary or thyme tossed with the spices adds an earthy freshness that brightens these wedges beautifully.

Step-by-Step: How I Make Oven-Baked Potato Wedges with Garlic Recipe

A white bowl lined with crumpled parchment paper holds thick, golden-brown potato wedges with crispy edges and some green herb specks scattered on them. In the center of the bowl, there is a small silver cup filled with bright red ketchup. A woman's hand is dipping one of the potato wedges into the ketchup, showing the wedge's textured brown skin and soft inside. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and slice the potatoes

Start by scrubbing your russet potatoes clean—no need to peel them because that skin crisps up nicely. Cut each potato in half lengthwise, then cut those halves into wedges, usually thirds or fourths depending on the size. Cutting wedges at a slight angle helps them cook evenly and look pretty.

Step 2: Toss with seasonings

Pop your wedges into a large resealable bag (or a big bowl if you prefer). Add olive oil, minced garlic, onion powder, smoked paprika, and salt. Seal and shake/shuffle everything together until the potatoes are evenly coated. This quick shake method is one of my favorite hacks for easy, even seasoning.

Step 3: Bake to crispy perfection

Spread the wedges out on a lightly oiled baking sheet in a single layer—they need space to crisp up well. Bake at 425°F for about 35 minutes, flipping them once halfway through so they brown evenly. I watch for a golden color and test with a fork to make sure they’re tender inside. Trust me, patience here pays off!

Step 4: Optional finishing touch

Right after baking, sprinkle on some grated vegan parmesan if you’re using it—it melts slightly from the residual heat, adding that irresistible cheesy flavor. Then they’re ready to serve!

Top Tip

After making these wedges countless times, a few simple tips have really helped me get stellar results every time. Here’s why these make a difference.

Dry your potatoes thoroughly: Patting the wedges dry before tossing with oil ensures they crisp up instead of steaming in the oven.
Don’t crowd the pan: Giving each wedge enough space is crucial for achieving that perfect crisp texture.
Flip halfway through baking: This step promotes even browning on all sides, which I’ve found makes them taste so much better.
Use fresh garlic if you can: The flavor difference between fresh minced garlic and powder is noticeable—try it both ways to see which you prefer!

How to Serve Oven-Baked Potato Wedges with Garlic Recipe

oven baked potato wedges - Serving Suggestion

Garnishes

I love sprinkling a little fresh parsley or chives on top—not only does it add a pop of color, but that fresh note perks up the garlic and paprika flavors beautifully. A dusting of extra vegan parmesan is also a nice finishing touch.

Side Dishes

These wedges go well beside just about anything! I often pair them with a fresh green salad or a creamy plant-based dip like garlic aioli or vegan ranch. They’re also perfect alongside burgers or grilled veggies for an easy, satisfying meal.

Creative Ways to Present

For birthday parties or casual gatherings, I like to serve these wedges in cute little paper cones—makes them fun to grab and eat while mingling. Adding small bowls of different dips on the side encourages everyone to mix and match flavors and keeps things lively.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover wedges in an airtight container in the fridge—they keep well for up to 3 days. To retain their crispness, I recommend reheating in the oven or air fryer rather than the microwave.

Freezing

I’ve frozen these wedges a few times by baking them fully, cooling, then spreading them out on a tray to freeze individually before transferring to a zip-top bag. When you want some, just reheat from frozen in the oven or air fryer for best texture.

Reheating

Reheating at 375°F in the oven for 10-15 minutes usually refreshes their crispness perfectly. I avoid microwaving because it makes them soggy, and that just takes away from the experience.

Frequently Asked Questions:

Can I use other types of potatoes for this recipe?

While russet potatoes are ideal for Oven-Baked Potato Wedges with Garlic Recipe due to their starchy texture that crisps well, you can use Yukon gold or red potatoes. Just keep in mind that waxier potatoes may not get as crispy but will still taste delicious.

What if I don’t have fresh garlic—can I use garlic powder?

Absolutely! If you don’t have fresh garlic on hand, garlic powder is a great substitute in this Oven-Baked Potato Wedges with Garlic Recipe. It provides a milder but still tasty garlic flavor—just use about half the amount of fresh garlic called for.

Can I make this recipe in an air fryer?

Definitely! These wedges are fantastic in an air fryer. Toss them in the seasoning as usual, then cook at around 400°F for 20-25 minutes, shaking halfway through. You’ll get crispy results in less time.

How do I ensure the wedges come out crispy, not soggy?

The keys to crispy Oven-Baked Potato Wedges with Garlic Recipe are drying the potato wedges well before seasoning, not overcrowding the pan, and baking at a high temperature (425°F). Flipping the wedges halfway through baking also promotes even browning and crispiness.

Final Thoughts

Honestly, this Oven-Baked Potato Wedges with Garlic Recipe feels like home on a plate. It’s one of those dishes I turn to whenever I want to impress guests or simply enjoy a cozy evening snack. I hope you find it as rewarding and flexible as I do, making it a go-to in your kitchen too.