Description
These crispy garlic baked potato wedges are fluffy on the inside with a perfectly seasoned, golden-brown crust. Tossed with garlic and parsley, they make an addictive appetizer, snack, or side. Includes oven and air fryer methods!
Ingredients
- 4–5 red or small russet potatoes, cut into small wedges
- 1 tablespoon canola oil
- 1 teaspoon salt
- 1 teaspoon chili powder
- ½ teaspoon paprika
- 2 tablespoons potato starch (optional, for extra crispiness)
- ¼ cup fresh parsley, chopped
- 1–2 tablespoons garlic, finely chopped
- Salt and pepper, to taste
Instructions
- Preheat oven to 425°F (220°C). Cut potatoes into small wedges.
- Place potato wedges on a baking sheet or in a bowl. Drizzle with oil and sprinkle with salt, chili powder, paprika, and potato starch (if using). Toss well to coat evenly, then spread in a single layer on the baking tray.
- Bake for 10 minutes, then remove the tray and sprinkle the chopped garlic over the potatoes.
- Return to the oven and bake for another 5–10 minutes, or until the wedges are golden brown and crispy.
- Remove from oven and toss with chopped parsley. Adjust seasoning with additional salt and pepper if needed.
- Serve immediately with your favorite condiments.
Notes
- Air fryer method: Air fry at 400°F (200°C) for 15–18 minutes, shaking halfway through. Add garlic in the last 5 minutes.
- Vegan Parmesan: Use nutritional yeast or dairy-free parmesan for a cheesy flavor.
- Flavor variations: Try rosemary, thyme, Cajun spice, taco seasoning, or chimichurri for different spins.
- Vegan nacho fries: Top with taco-seasoned vegan ground ‘beef,’ salsa, avocado, vegan sour cream, and more after baking.
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 3g
- Sodium: 1210mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 86g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
