Baked Garlic Herb Potato Wedges

Baked Garlic Herb Potato Wedges are my go-to side dish when I want something crispy, flavorful, and easy to make. These golden wedges are tossed in a blend of herbs, garlic, and olive oil, then baked to perfection with a crispy outside and soft, fluffy center. They’re perfect with burgers, grilled meats, or even on their own as a snack.

Why You’ll Love This Recipe

I love how these potato wedges bring maximum flavor with minimal effort. Roasting them in the oven means I get all the crispiness without frying, and the combination of garlic and herbs makes them totally addictive. They’re also easy to customize and pair well with just about anything I’m serving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Russet potatoes
Olive oil
Garlic, minced
Dried oregano
Dried thyme
Dried rosemary
Paprika
Salt
Black pepper
Fresh parsley (optional, for garnish)
Grated Parmesan cheese (optional, for finishing)

Directions

I preheat the oven to 425°F and line a baking sheet with parchment paper or lightly grease it.
I scrub and slice the potatoes into wedges, trying to keep them even for consistent cooking.
In a large bowl, I toss the wedges with olive oil, garlic, herbs, paprika, salt, and pepper until well coated.
I spread them out on the baking sheet in a single layer, making sure they’re not overlapping.
I bake for 35–40 minutes, flipping halfway through, until the wedges are golden and crispy on the outside and tender inside.
I sprinkle with fresh parsley and a little Parmesan if I’m feeling extra, then serve hot.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 35–40 minutes
Total time: 45–50 minutes

Variations

I sometimes add chili powder or cayenne pepper for a spicier kick.
Swapping rosemary and thyme for Italian seasoning works great too.
I love drizzling them with a little lemon juice or serving with a garlic aioli for dipping.
For a cheesy version, I toss the wedges with shredded cheddar during the last 5 minutes of baking.

Storage/Reheating

I store leftover wedges in an airtight container in the fridge for up to 3 days.
To reheat, I spread them on a baking sheet and warm them in a 375°F oven until crispy again, about 10–12 minutes. Microwaving works in a pinch, but they lose some of their crunch.

FAQs

What kind of potatoes are best?

I use russet potatoes because they get crispy on the outside and fluffy inside, but Yukon Golds also work well.

Can I make these wedges ahead of time?

Yes, I prep and season the potatoes in advance and keep them covered in the fridge until I’m ready to bake.

How do I keep them from sticking to the pan?

I either use parchment paper or make sure the baking sheet is lightly greased and the wedges are well oiled.

Why aren’t my wedges getting crispy?

I make sure they’re spaced out on the pan and not crowded. Using a hot oven and flipping halfway helps too.

Can I make these in the air fryer?

Definitely. I cook them at 400°F in the air fryer for about 20–25 minutes, shaking halfway through.

Conclusion

Baked Garlic Herb Potato Wedges are a crispy, flavorful side dish that’s simple enough for everyday meals but tasty enough to steal the spotlight. I love how versatile and satisfying they are, and they always disappear fast at my table. Whether I’m cooking for a crowd or just craving something comforting, these wedges never disappoint.