Satisfying Garlic Butter Potato Wedges

Golden crisp on the edges and soft and buttery at the center these Garlic Butter Potato Wedges instantly bring cozy vibes and are ready fast In less than half an hour your kitchen fills with garlic goodness and every bite is crunchy outsides with a fluffy inside I always throw these together when folks drop in since everyone wants to hang out at the sheet pan

One time I made these super late for a movie night with friends and they were gone before we could even see what movie was on Now they keep asking for them all the time

Irresistible Ingredients

• Fresh parsley: Totally your call but it’s perfect for color and gives a lively fresh bite Go for leaves that look really green and don’t have sad floppy spots
• Salt and black pepper: Key for getting the best taste out of potatoes Choose chunky sea salt if you can and grind your pepper so it’s super punchy
• Dried rosemary or a herb you love: Adds aromatics and an earthy kick Stick with dried for easy use or grab fresh ones to shake things up
• Garlic: Minced garlic makes the flavor pop Best to pick cloves that are tight and haven’t sprouted
• Melted butter: Where the rich taste comes from Stick to unsalted if you’re watching sodium and it makes everything golden
• Gold potatoes: Creamy inside and get delightfully crisp You’ll want potatoes that feel heavy and aren’t squishy

Simple How-To

Add a Fresh Pop:

Once they’re out of the oven scoop onto a plate and if you want go wild with chopped parsley The color looks awesome and tastes super fresh

Crisp Em Up:

Bake them for twenty five or thirty minutes and flip all half way That gives both sides that crunchy golden goodness and keeps the centers all soft

Spread the Love:

Put wedges in one layer with some gaps between each on your lined baking tray Too close means you’ll get steamed potatoes instead of crispy ones

Slick the Potatoes:

Drop your potato wedges into the bowl and toss them so they look shiny and perfectly covered The seasoning really hangs on when you do this

Mix the Tasty Coating:

Stir together melted butter garlic rosemary salt and pepper in a big bowl so everything’s mixed and ready for the potatoes

Heat Your Oven:

Crank the oven up to four twenty five F or two twenty Celsius and line your baking pan with parchment for an easy cleanup

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My kids think garlic butter makes potatoes magical We all tried our own herb mixes together on a lazy Sunday and it’s a favorite memory seeing their faces when that smell fills the house

Storing Leftovers

Wait for the wedges to cool down then stash them in a sealed container in the fridge They’ll keep fine for about three days Pop them on a baking tray and heat at four hundred degrees for ten minutes to bring back their crunch They won’t turn soggy if you do this

Swap Options

Use sweet potatoes if you’re after a little sweetness or switch in thyme or oregano if rosemary’s not around Want dairy free Go with olive oil Swap in some grated Parmesan at the end for extra punch

Tasty Ways to Serve

These wedges stand alone as a snack but work just as well alongside burgers spicy chili or grilled chicken I love setting out small dips like ranch or spicy ketchup so everyone can pick Dip them into a wrap with eggs for an easy brunch spread

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Little History Behind Wedges

Potato wedges were a staple in old school American diners folks wanted something filling to match any meal Their thick cut means you get tons of crispy edges and they’ve shown up everywhere from food carts to dinner tables In my home each batch is its own little celebration

Common Recipe Questions

→ What potatoes give the best results here?

Golden potatoes make the centers creamy yet keep the edges nice and crisp. Russets work too if you’re going for a crunchier outside.

→ How do I get them to stay crunchy?

Keep the potato slices spaced out on the tray, not crowded, and flip them during baking to make every side crisp up.

→ Can I swap dried rosemary with something else fresh?

Yep, fresh rosemary or chopped parsley are awesome for punchy flavor. Toss them in near the end so they taste extra fresh.

→ When should I dish up these wedges?

For the best taste, serve them straight from the oven and add a handful of parsley on top. Snack or side, you pick!

→ Is it possible to make them ahead?

For sure. Slice your potatoes and prep the garlic butter early. Just bake them when you’re set to serve so they’re at their best.