How can I make the wedges extra crispy?

Soak the potato wedges in cold water for 30 minutes before seasoning to remove excess starch, then dry thoroughly before roasting.

Can I substitute the russet potatoes with another variety?

Yes, sweet potatoes can be used for a different flavor and slightly sweeter profile, though cooking times may vary.

Aioli, ranch dip, or a garlic yogurt sauce complement the crispy garlic butter wedges nicely.

Use vegan butter or increase olive oil, and omit the Parmesan cheese to keep it fully plant-based.

Smoked paprika, thyme, and dried parsley bring warmth and subtle herbal notes to the garlic butter coating.

Golden, crispy potato wedges tossed in a rich garlic butter and roasted to perfection—a perfect side dish for any meal.

I love making these potato wedges because they are a guaranteed crowd-pleaser at any family dinner.

Potatoes: 1.2 kg (2.5 lbs) russet potatoes
Garlic Butter: 60 g (1/4 cup) unsalted butter, melted, 3 tablespoons olive oil, 4 garlic cloves, minced
Seasonings: 1 ½ teaspoons salt, ½ teaspoon black pepper, 1 teaspoon smoked paprika, ½ teaspoon dried thyme, ½ teaspoon dried parsley (plus extra for garnish)
Optional Toppings: 40 g (1/3 cup) grated Parmesan cheese

Step 1:: Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment paper or lightly grease it.
Step 2:: Wash and scrub the potatoes thoroughly. Cut each potato in half lengthwise, then slice each half into 4 wedges (8 wedges per potato).
Step 3:: In a large mixing bowl, combine the melted butter, olive oil, minced garlic, salt, pepper, smoked paprika, thyme, and dried parsley.
Step 4:: Add the potato wedges to the bowl and toss well until evenly coated.
Step 5:: Arrange the wedges in a single layer, skin side down, on the prepared baking sheet.
Step 6:: Roast for 35–40 minutes, turning once halfway through, until the potatoes are golden brown and crispy on the edges.
Step 7:: If desired, sprinkle Parmesan cheese over the wedges during the last 5 minutes of roasting.
Step 8:: Remove from the oven, garnish with extra parsley, and serve hot.

This recipe has become a staple at our family gatherings, where everyone asks for seconds.

Large mixing bowl, chefs knife, cutting board, baking sheet, parchment paper (optional)

Contains dairy (butter, Parmesan cheese). Gluten-free by ingredient; check labels on butter and cheese if sensitive.

Calories: 320. Total Fat: 15 g. Carbohydrates: 42 g. Protein: 5 g per serving.

Serve hot for best texture and flavor; pairs perfectly with your favorite dip.

→ How can I make the wedges extra crispy?: Soak the potato wedges in cold water for 30 minutes before seasoning to remove excess starch, then dry thoroughly before roasting.
→ Can I substitute the russet potatoes with another variety?: Yes, sweet potatoes can be used for a different flavor and slightly sweeter profile, though cooking times may vary.
→ What are good dip options to serve with these wedges?: Aioli, ranch dip, or a garlic yogurt sauce complement the crispy garlic butter wedges nicely.
→ How do I make this dish vegan-friendly?: Use vegan butter or increase olive oil, and omit the Parmesan cheese to keep it fully plant-based.
→ What herbs and spices enhance the flavor best?: Smoked paprika, thyme, and dried parsley bring warmth and subtle herbal notes to the garlic butter coating.