Herbed Potato Wedges with Garlic

Name: Herbed Potato Wedges with Garlic
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lb (910 g) russet potatoes, scrubbed clean, cut into wedges (6 wedges per potato, about 1½-inch wide); 3 tbsp (45 ml) extra-virgin olive oil; 4 cloves (20 g) garlic cloves, minced; 1 tbsp (3 g) fresh rosemary, finely chopped; 1 tbsp (4 g) fresh thyme, finely chopped (strip leaves from stems); 1¼ tsp (7 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; 2 tbsp (15 g) finely grated Parmesan cheese (optional)

From the MyKitchenBank Kitchen

Crispy-edged, tender potato wedges seasoned with fresh rosemary, thyme, and garlic. Roasted until golden and finished with a light char, these wedges are perfect alongside grilled meats, fish, or on their own. The combination of potato starch and olive oil creates deep browning while the herbs infuse each bite.

Prep: 15 min
Cook: 35 min
Wait: 5 min
Total: 55 min
Makes: About 24 wedges (4 servings)

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Steps

Before you start

Preheat your oven to 425°F (220°C) at least 15 minutes ahead
Use starchy potatoes (russet or Yukon gold work best)
Line your baking sheet with foil or parchment for easy cleanup

1
Prep potatoes
- Scrub the potatoes under cold running water to remove any dirt.
- Pat them dry with paper towels (this helps them crisp up).
- On a cutting board, slice each potato lengthwise into quarters, then cut each quarter in half to create 6 wedges per potato, each about 1½ inches (4 cm) wide.
- Don't peel them; the skin holds the wedges together and adds texture.
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Ready when: Wedges are evenly sized and about 1½ inches wide
Tip: Cut wedges so the skin runs along two opposite long sides; this helps them crisp during roasting
2
Combine oil and seasonings
- In a large bowl, whisk together the olive oil, minced garlic, chopped rosemary, chopped thyme, kosher salt, and black pepper until well mixed.
- The garlic will distribute throughout the oil and coat the herb pieces.
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Ready when: Oil is fragrant and herbs are evenly distributed
Tip: Don't skip mixing the seasonings into the oil now; this distributes them evenly so no wedge is bland
3
Toss potatoes with oil
- Add the potato wedges to the bowl with the seasoned oil.
- Using a wooden spoon or your hands, toss thoroughly until every wedge is coated with a thin, even layer of oil and seasonings.
- This takes about 1 minute; don't rush it.
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Ready when: All wedges are glistening with oil and coated with herbs and garlic
Tip: Use your hands if needed to ensure each wedge gets equal coverage; dry spots will brown unevenly
4
Arrange on baking sheet
- Spread the wedges in a single layer on your prepared baking sheet, skin-side down and flesh-side up.
- Arrange them so they have space between them (not touching).
- If needed, use two baking sheets.
- The open air circulation around each wedge is crucial for crisping.
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Ready when: Wedges are in a single layer with ½-inch gaps between them
Tip: Overcrowding the pan steams the potatoes instead of roasting them; use two sheets if you must
5
Roast until goldenOven 425°F / 220°C
- Place the baking sheet in the preheated 425°F (220°C) oven.
- Roast for 25–30 minutes, stirring and flipping the wedges halfway through (around 12–15 minutes).
- The top surfaces should turn golden brown and some edges should show light charring.
- The potato inside should be fork-tender.
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Ready when: Wedges are golden brown with some darker, charred edges; a fork easily pierces the center
Tip: Stir at the halfway point to ensure even browning; potatoes on the outer edges cook faster than those in the center
6
Add cheese (optional) and finishOven 425°F / 220°C
- If using Parmesan cheese, remove the baking sheet from the oven and immediately sprinkle the grated cheese over the hot wedges.
- The residual heat will help it melt slightly onto the surface.
- Return to the oven for 2 minutes if you want the cheese to set, or serve right away for a lighter finish.
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Ready when: Cheese is lightly melted and adhered to the wedges
Tip: Add cheese right after roasting while the potatoes are still hot; cold potatoes won't melt it properly
7
Rest and serve
- Let the wedges rest on the baking sheet for 3–5 minutes.
- This sets the crust and keeps them from falling apart when you transfer them to a serving plate.
- Serve hot, ideally within 10 minutes of removing from the oven.
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Ready when: Wedges have cooled slightly and hold together when picked up
Tip: Don't skip the rest period; it makes the difference between wedges that hold together and ones that fall apart

Good to know

Tips

Pat the cut potatoes completely dry before tossing with oil. Any surface moisture turns to steam and prevents crisping.
Don't skip the halfway stir. Potatoes roast unevenly on a single flip; stirring ensures all wedges brown evenly.
A hotter oven (425–450°F / 220–230°C) gives you a crispy exterior and tender center. A cooler oven will bake rather than roast them.
Fresh herbs make a real difference here. If you must use dried, use about one-third the amount (1 tsp rosemary and 1 tsp thyme total).

Storage & reheating

Room temperature: up to 2 hours in a covered container. Refrigerator: up to 3 days in an airtight container. To reheat, spread on a baking sheet and bake at 375°F (190°C) for 10–12 minutes until warmed through and edges re-crisp. Freezer: up to 3 months (freeze on a tray first, then transfer to a freezer bag). Reheat from frozen at 400°F (205°C) for 15–18 minutes.

Substitutions

fresh rosemary → 1 tsp dried rosemary (use half the amount of fresh). Dried rosemary is more concentrated. Crumble it slightly before mixing to release flavor.
fresh thyme → 1 tsp dried thyme. Dried thyme works well here; it infuses the oil evenly during roasting.
russet potatoes → Yukon gold potatoes (same weight). Yukon golds are waxy and hold their shape better; reduce roasting time by 3–5 minutes as they cook faster.
extra-virgin olive oil → vegetable oil or avocado oil (same amount). Use a neutral oil if you prefer; the herb flavor will be slightly less pronounced but the wedges will still crisp well.