• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Edible Garden

  • Popular Categories
    • Dal Recipes
    • Chicken Recipes
    • Egg Recipes
    • Indo-Chinese Recipes
    • Mushroom Recipes
  • Kerala Recipes
  • Chocolate
  • About
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
You are here: Home / Potato (Aloo) Recipes / Baked Garlic Potato Wedges Recipe

Baked Garlic Potato Wedges Recipe

January 22, 2021 49 Comments

I have made these Baked Garlic Potato Wedges many times, each time with some variation or the other, and it has always come out super well. It’s a pity these baked potato wedges took this long to show up here but the main reason is, this is a recipe I always use to show off how awesome I am (works each time like a charm) so it’s almost always made when I have someone visiting.

Baked Garlic Potato Wedges Recipe

Finally, I decided enough is enough and managed two quick photos on the side table before I served them. I should say that my skills of cutting potato into wedges have greatly improved since the first time, purely out of practice. I had plans to make a video of how to get perfect potato wedges but that will have to wait for another time.

Meanwhile, make bake these! It’s garlicky potato wedges that are tastier than the fried ones, uses minimum oil, is crunchy on the outside and super soft on the inside, its pure deliciousness!

There’s a reason why they are the most popular recipe on The Purple Foodie.

For more potato recipes, check out:
Aloo gobi
Baby potato biryani
Bombay potatoes

Baked Garlic Potato Wedges
Serves 2

Ingredients:
2 large russet potatoes (or whatever type of potato you have locally)
8 small garlic cloves, freshly crushed
6 tbsp olive oil
3 tbsp cornstarch/cornflour
1 1/2 tsp sea salt (or regular salt)
1 1/2 tsp freshly ground black pepper
½ tsp paprika or Kashmiri red chilli powder
½ tsp garlic powder (optional)

How to Make Baked Potato Wedges

0. Warm the olive oil (either in a microwave or in a small pan over the stove) and add the crushed garlic pieces. Let the olive warm up and the yummy juices of the garlic seep into it. Dont heat the oil too much, just nicely warm it. Set this oil aside to infuse well until you need it. Pre-heat oven to 200C /  390F. 

1. Bring a saucepan with 4 cups water to a boil. Scrub the potatoes clean (don’t peel) and insert into the boiling water. Simmer and let the potatoes par-boil. It usually takes me 10-12 mins. When a knife is inserted it should go in without effort but make sure the potatoes don’t become cooked soft or mushy. Remove from water and let it cool on a plate.

2. Cut the cooled potatoes into wedges. I cut each lengthwise into half. Then each piece gets cut into further halves and each of that half into 3 more wedges. Sorry for making you do math when all you want is some baked garlic wedges but that makes 12 wedges in all, per potato.

3. Transfer the potato wedges into a large bowl. Pour in the infused olive oil (remove the crushed garlic pieces), and add all other ingredients into the bowl. Mix gently until well combines. It’s important to make sure that the corn flour coats all the pieces well. I usually do this step by hand, rubbing all the ingredients gently into the potato pieces. Crack some pepper on top again if you’d like once you are done mixing.

4. Lay the pieces on a baking tray (you can either use a baking sheet like Silpat, parchment paper, or aluminum foil to line the baking tray) without overlapping. If your baking tray is small, bake in two batches but make sure that you line the potato wedges in a single layer.

5. Bake in the pre-heated oven for 30-40 mins until the wedges are golden brown and crisp on the outside. It may be a good idea to turn the baking tray around once during baking so that all the pieces get uniform heat, more or less. My oven has uneven heat in some corners and I am positive yours does too.

6. Once baked, serve hot with ketchup, mayonnaise, chilly sauce or Sriracha..

Note:

– I have tried many variations in this recipe like adding minced garlic directly into the potato wedges mixture, using regular oil instead of olive oil, cutting potatoes into wedges first and then par-boiling, etc. The quantities and ingredients above gave me the best result so I stick to that now. I have a small bottle of powdered garlic that I have bought specifically to make these baked garlic potato wedges. It really adds to the flavour.

Share This Recipe
  • Facebook0
  • WhatsApp
  • Pinterest0
  • Twitter
  • Google+0
  • Email
  • Print
0

By nags Filed Under: Potato (Aloo) Recipes, Snacks and Appetisers

logo
Food Advertising by

Subscribe

for your weekly recipe fix.

Previous Post: « White Chocolate Pomegranate Cupcakes
Next Post: Baby Brinjal and Peanut Masala Recipe | Kathirikai Curry Recipe »

Reader Interactions

Comments

  1. Yashodhara

    January 12, 2018 at 11:46 pm

    Hi.. Great recipe.. The potatoes were deliciously garlicky.. However I don’t know if I added a little too much cornflour, they turned out pasty.. Like I could taste the flour.. Any suggestions to better that bit?
    Thanks in advance..

    Reply
    • nags

      January 26, 2018 at 2:46 pm

      try adding less next time and maybe increasing the oil quantity

      Reply
  2. Andrea

    September 16, 2012 at 11:33 pm

    I've made this recipe a few times now and I can never get my potato wedges to look like yours. What's the secret!? Delicious recipe, nonetheless. 🙂

    Reply
  3. Theresa Castellino

    August 1, 2012 at 1:24 pm

    do i have 2 grate the potatoes o smash??

    Reply
  4. Anju

    June 27, 2012 at 2:19 am

    Just made it for dinner, both me n hubby loved it. Easy yet tasty recipe. Thanx.

    Reply
  5. anylinde

    April 25, 2012 at 12:07 pm

    Is it okay to use groundnut oil? Will it affect the taste in any way?

    Reply
    • Nagalakshmi V

      April 26, 2012 at 2:48 am

      any neutral oil should work fine, try with peanut oil, should be ok 🙂

      Reply
    • anylinde

      May 5, 2012 at 12:14 pm

      Okay thanks 🙂

      Reply
    • Vandana Kapoor

      June 8, 2012 at 9:51 am

      Why does mine don't look as orange as yours? they look green (prolly cz of the olive oil),Only my deep fried fingers look like this, why? :O

      Reply
    • Nagalakshmi V

      June 11, 2012 at 2:21 pm

      hmm.. green is definitely not the colour it should look like 🙂 i use kashmiri chilli powder which is why it's quite red. apart from that, the lighting could also make it deeper than it is.

      Reply
  6. Anonymous

    March 3, 2012 at 12:18 am

    Cooked these for dinner tonight will have to cook em' again for my 13 yr old son who is nnot home tonight, speeded up the process by popping em' in the freezer for 15mins.to cool and tossed with garlicky oil and then I used a plastic storage bag to toss and coat with other ingredients and they are DEEELLLLLLIIIIISSSSSHHHHHHHuuuuuussssssss!!!!!!!!!!!!!

    Reply
  7. Unknown

    December 20, 2011 at 5:03 am

    Hi, Thanks a lot for sharing this recipe. I tried it last night and it came out so delicious. I didn't had cornflour at home so I used maida (all purpose flour), yet it came out very well. Next time I will try with cornflour 🙂

    Reply
  8. Anu Nandu

    August 24, 2011 at 3:40 am

    On my todo list for a long time – looks crazy good!

    Reply
  9. Nags

    August 20, 2011 at 8:00 am

    Nishi, you should preheat for about 12 mins or so.

    Reply
  10. Nishi

    August 19, 2011 at 3:26 pm

    The wedges didnt come out as expected nags:(for how many minutes should the oven be pre heated?

    Reply
  11. Nishi

    August 19, 2011 at 7:44 am

    Hi nags:):)tried ur pasta recipie which gave me amazing results 🙂 now gonna try the wedges tonight :):) hope it comes out great . . .your doin a great job 🙂 thanx for all the recipies

    Reply
  12. Gayathri Ramdas Sreekanth

    August 13, 2011 at 7:50 pm

    Hey Nags..Tried this just sometime back..It tasted great..Just like the restaurant ones ! Although they could use great help in the looks department.But tasted just yum nevertheless ! Thanks for the great recipe !

    Reply
  13. Angylisis

    August 8, 2011 at 5:59 pm

    Oh yes, these are on the menu for tonight! Thanks!

    Reply
  14. Love-Mandy

    August 8, 2011 at 3:45 pm

    I'm going to make these tonight!! Yummm!! Thank you:)

    Reply
  15. Seema

    August 8, 2011 at 6:05 am

    Hey Nags,

    I'm certainly gonna try these soon. They don't look like they are baked at all. Super tempting pic!

    Regards,
    Seema
    amchi-bong-konnexion.blogspot.com
    seemabbas.blogspot.com

    Reply
  16. Carissa @ Pretty/Hungry

    August 8, 2011 at 4:17 am

    This is definitely the recipe I've been looking for when it comes to potato wedges! Mine always come out a bit soggy… never crispy like these. Good tips!

    Reply
  17. Farwin Simaak

    August 7, 2011 at 12:40 pm

    Wow,looks so divine…can't wait to try it out.

    Reply
  18. HooplaGallery.com

    August 6, 2011 at 11:27 pm

    Never too late to share a great recipe. Thanks. Can't wait to try them.

    Reply
  19. Anonymous

    August 6, 2011 at 11:54 am

    Hi nags I posted the previous comment forgot to put my name …
    cheers,
    Divya..

    Reply
  20. Anonymous

    August 6, 2011 at 11:52 am

    Hi I am gonna try these wedges with Italian sausage,crunch baguette n salad..as my dad was asking a healthier potato frites recipe …I am gonna try this n will let u know this week … U r amazing !!! …tried ur basic brownie recipe came out great …all the very best for ur culinary explorations!!!

    Reply
  21. Naseela

    August 6, 2011 at 8:42 am

    I am crazy about potato wedges..Will definitely try them after my exams.

    Reply
  22. Shankari

    August 6, 2011 at 7:17 am

    can we do this in a normal grill mode microwave??

    Reply
  23. FOODILICIOUS

    August 6, 2011 at 4:06 am

    My comfort food!!..luv the color & pic..its just so inviting!!..yum-yum!!

    Reply
  24. VS

    August 6, 2011 at 2:39 am

    Sometimes even a simple dish will make you feel so good and one such creation are these potato wedges. They look perfectly baked and love the addition of garlic. Yum!

    Reply
  25. Nags

    August 6, 2011 at 7:24 am

    Noy sure of that. If u use your microwave things like cakes and cookies then you should be able to bake potato wedges too.

    Reply
  26. Poornima Nair

    August 5, 2011 at 10:19 pm

    Very tempting…your wedges are perfect!!

    Reply
  27. Priya (Yallapantula) Mitharwal

    August 5, 2011 at 5:31 pm

    Yum, love it, what a great color and texture 🙂

    Reply
  28. Krithi's Kitchen

    August 5, 2011 at 1:58 pm

    I love baked potatoes.. the color of yours is so inviting…

    Reply
  29. Kimberly Glesenkamp

    August 5, 2011 at 1:40 pm

    I think I might try this with some veggies. 🙂 They look awesome!

    Reply
  30. Saee Koranne-Khandekar

    August 5, 2011 at 12:13 pm

    Alright. This Sunday. Look at that picture! Nags!

    Reply
  31. Premalatha Aravindhan

    August 5, 2011 at 11:12 am

    Interesting nags,love this version…

    Reply
  32. shyam

    August 5, 2011 at 9:44 am

    Oooh… if my baked wedges look half as good as yours, I will take my hat off to you (and I have a really cool cowboy hat to take off) 🙂

    Reply
  33. Paaka Shaale

    August 5, 2011 at 9:24 am

    Ohhh potato wedges are great anytime Nags. Yours look perfectly baked and divine 🙂

    Reply
  34. A Spoonful of Yumm

    August 5, 2011 at 9:24 am

    i love potato anything nags ! baked is great 😀

    Reply
  35. notyet100

    August 5, 2011 at 8:47 am

    Will bake this soon,..

    Reply
  36. Vegetarian Zest

    August 5, 2011 at 7:49 am

    These look very tempting. My husband loves these wedges and spends a lot on buying them. From now on I'm going to make these at home.

    Reply
  37. sheba

    August 5, 2011 at 6:28 am

    ooh they look so inviting..but im a bit icky about not peeling the potatoes(the ones u get here will require a WHOLE LOT OF SCRUBBING)..can I use peeled?

    Reply
  38. Anonymous

    August 5, 2011 at 5:33 am

    Step aside McDonald, Nags's Potato wedges are here!Yum yum 😀
    -Hb

    Reply
  39. Manasi

    August 5, 2011 at 5:11 am

    Awesome! I am going to combine the garlic & oil part- luckily I have a bottle of garlic olive oil at home:)
    Thanks Nags.

    Reply
  40. Joyful

    August 5, 2011 at 4:54 am

    They look divine.

    Reply
  41. RAKS KITCHEN

    August 5, 2011 at 10:32 am

    Wow,I will sure try this,looks so appealing!

    Reply
  42. Nags

    August 5, 2011 at 6:33 am

    i prefer it with peals and it stays together better if there are peels. you can peel them off but make sure you don't over cook them while par boiling.

    Reply
  43. Nags

    August 5, 2011 at 5:05 am

    They don't look baked right? Exactly! As they bake, small bubbles form over the top and make them super crunchy!

    Reply
  44. Sharmilee! :)

    August 5, 2011 at 5:05 am

    Baked?! it looks very appealing……interesting starter

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

ADS

logo
Food Advertising by

Popular Recipes

Instant Oats Idli Recipe with Rava, Step by Step
Kerala plum cake recipe
Butter Chicken Recipe, Indian Butter Chicken Masala Recipe
dosa recipe-how to make dosa
pressure cooker eggless sponge cake recipe (no oven cake)
vegetable pulao recipe
Eggless No-Bake Mango Cheesecake Recipe Step by Step
garlic pull-apart rolls recipe, eggless
paneer butter masala recipe restaurant style

Browse Older Recipes

Translate

Copyright © 2022