Chef Tom Fraker

Garlic Potato Wedges

Name: Garlic Potato Wedges
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 28
Cuisine: American
Ingredients: 4 Organic Russet Potatoes (or about 1½ pounds of Baby Dutch Yellow® Potatoes) cut into wedges; 3 cloves peeled garlic, minced; 1/2 cup Italian parsley, minced; 1 tablespoon dried oregano; 1/2 teaspoon each salt and pepper; 2 tablespoons extra virgin olive oil

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Cuisine

American

Servings

28 (1 ounce) wedges

Prep Time

5 minutes

Cook Time

30 minutes

These Garlic Potato Wedges are crispy on the outside, tender on the inside, and packed with fresh garlic, parsley, and oregano flavor. Made with russet or Baby Dutch Yellow® potatoes, this easy baked potato wedge recipe is perfect as a savory side dish, appetizer, or game day snack.

Ingredients

4 Organic Russet Potatoes (or about 1½ pounds of Baby Dutch Yellow® Potatoes) cut into wedges
3 cloves peeled garlic, minced
1/2 cup Italian parsley, minced
1 tablespoon dried oregano
1/2 teaspoon each salt and pepper
2 tablespoons extra virgin olive oil

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Directions

Preheat oven to 425ºF.
In a bowl mix together the garlic, parsley and oregano. Roll the potato wedges in the mixture to coat all sides.
Coat a baking sheet with the olive oil and place the wedges in a single layer. Season with salt and pepper.
Bake in the oven for 30 minutes or until fork tender.

Recipe Note

I like to dip mine in sour cream with a splash of Tabasco.

Garlic Potato Wedges