Description
Simple and flavorful Garlic Butter Potato Wedges, roasted to perfection with crispy exteriors and fluffy interiors. An easy side dish for any meal.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes (or other waxy potatoes like red potatoes), scrubbed clean
- 4 tablespoons unsalted butter, melted
- 3–4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh, chopped)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Optional: Fresh parsley, chopped, for garnish
Instructions
- 1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- 2. Wash and scrub the potatoes. Cut each potato lengthwise into quarters, then cut each quarter in half lengthwise to create wedges. Aim for uniform sizes.
- 3. In a small bowl, whisk together the melted butter, minced garlic, olive oil, rosemary, thyme, salt, and pepper.
- 4. Place the potato wedges in a large bowl and pour the seasoned butter mixture over them. Toss until evenly coated.
- 5. Arrange the coated wedges in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
- 6. Roast for 30-40 minutes, flipping halfway through, until tender and golden brown and crispy.
- 7. Remove from oven and garnish with fresh parsley if desired.
Notes
Store completely cooled wedges in an airtight container in the refrigerator for up to 3-4 days. Reheat in a hot oven or toaster oven at 375°F (190°C) for 10-15 minutes for best results.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g