Description
Crispy on the outside, tender on the inside, these Garlic Butter Potato Wedges are an easy and flavorful side dish. Made with simple ingredients and roasting, they’re a weeknight winner.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, scrubbed and cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 4 tablespoons unsalted butter
- 4–6 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- Optional: Pinch of red pepper flakes
Instructions
- 1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2. Toss potato wedges with olive oil, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl.
- 3. Spread in a single layer on the prepared baking sheet, ensuring no overcrowding.
- 4. Roast for 20 minutes.
- 5. While potatoes roast, melt butter in a small saucepan over medium-low heat. Add minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn. Stir in optional red pepper flakes.
- 6. Remove baking sheet from oven. Drizzle about half of the garlic butter over the wedges and toss to coat.
- 7. Return to oven and roast for another 20-25 minutes, or until tender and crispy. Flip halfway through if desired for even browning.
- 8. Remove from oven. Drizzle with remaining garlic butter. Sprinkle with fresh parsley, remaining ½ teaspoon salt, and ¼ teaspoon pepper. Toss gently.
- 9. Serve immediately.
Notes
Store cooled wedges in an airtight container in the refrigerator for up to 3-4 days. Reheat in a 375°F (190°C) oven for 10-15 minutes until heated through and crispy. Avoid microwave reheating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 1g
- Sodium: 450mg
- Fat: 12g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g