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Golden and crunchy on the edges with a fluffy buttery center—these Garlic Butter Potato Wedges always remind me of the best comfort food. The smell of sizzling garlic takes over the kitchen quick, and every wedge hits that sweet spot between crispy and soft. Whenever pals pop by, I toss these in the oven and everyone dives right in together.
I first made these late one night for a movie marathon and they vanished before we even got to the main preview. Now my friends won’t let me skip them.
Tasty Ingredients
- Gold potatoes: They’re creamy inside and get that perfect crunch on the outside. Find potatoes that feel hefty and firm for the best texture.
- Melted butter: Makes everything rich. Always pick real unsalted butter so you’re in charge of the salt and that golden shine.
- Garlic: Fresh garlic brings cozy warmth to every bite. Grab firm cloves without little green stems.
- Dried rosemary or any herb you love: Packs a punch of earthy goodness. Dried brings a burst of flavor and is so easy, but fresh is awesome too.
- Salt and black pepper: These just make the potato flavor pop. Go for coarse sea salt and crack your own pepper if you can.
- Fresh parsley: Totally up to you, but it gives a bright look and a splash of fresh taste. Make sure the leaves are perky and green, not droopy.
Easy Step-by-Step
- Get Oven and Pan Ready:
- Heat your oven to four twenty five Fahrenheit or two twenty C, then lay parchment paper over your baking tray. Cleanup is a breeze this way.
- Whip Up the Butter Mix:
- Toss your melted butter, minced garlic, black pepper, dried rosemary, and salt in a big bowl. Stir so the garlic’s mixed everywhere for loads of flavor.
- Cover Those Wedges:
- Drop in your potato slices and gently mix until they’re all shiny and seasoned. This helps everything hang on through baking.
- Line ‘Em Up on Pan:
- Spread your wedges out in a single row, making sure there’s some space between. If they’re too close, you lose that crispy edge.
- Time to Bake:
- Bake for about twenty five to thirty minutes, flipping them over halfway so they brown up everywhere—crunchy outside, tender inside.
- Finish and Serve:
- Put your hot wedges onto a dish and toss some chopped parsley on if you want. Bright greens right before eating look awesome.
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My kids say garlic butter works magic on potatoes. We made a batch together on Sunday and everyone went wild with their own blend of herbs. Watching their faces light up as the smell filled our kitchen is one of my favorite moments ever.
Keeping Them Fresh
Let any extras cool all the way first. Stick them in a container with a tight lid and pop in the fridge—they’ll be good for three days. For reheating, just put them on a baking tray and slide into a four hundred degree oven for ten minutes. That gets them crispy again and not soggy.
Swaps You Can Try
Swap in sweet potatoes for a natural kick of sweetness, or use oregano or thyme if there’s no rosemary on hand. If you want them dairy free, grab olive oil instead of butter. For richer flavor, hit them with grated Parmesan before you dig in.
Fun Ways to Eat
Serve these up solo as a snack, pair with juicy burgers, grilled chicken, or a big bowl of chili. I like to set out little bowls of spicy ketchup or ranch dip so everyone can dunk as they please. They also fit right into a breakfast wrap or make the perfect brunch side with eggs.
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How Potato Wedges Became a Classic
Potato wedges started showing up in old-school American diners because they were hearty and paired with pretty much anything. The chunky cut means more edges to get super crispy, and folks have loved them as street snacks and homemade favorites for years. At my place, every batch feels like a bit of a mini celebration.
FAQs About the Recipe
- → Which potatoes should I use for this?
Yukon Gold makes them creamy and still gives you nice crunch. If you want more bite, russets are your best bet.
- → Any tricks to make the wedges crunchy?
Just keep space between the wedges and spread them in one layer. Flip them during baking so every side gets that crisp magic.
- → Is fresh rosemary okay instead of dried?
Go for it! Fresh rosemary or parsley, both are great. Toss them on during the last few minutes so they stay bright.
- → How should I serve these potato wedges?
Straight out of the oven is best, scattered with parsley on top. Eat them as a side or grab a handful for a snack.
- → Can you make the wedges ahead?
You can totally prep the potatoes and mix up the garlic butter early. Just bake them right before serving so they're crispy.