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.
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.
Yashodhara says
January 12, 2018 at 11:46 pmHi.. 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..
nags says
January 26, 2018 at 2:46 pmtry adding less next time and maybe increasing the oil quantity
Andrea says
September 16, 2012 at 11:33 pmI'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. 🙂
Theresa Castellino says
August 1, 2012 at 1:24 pmdo i have 2 grate the potatoes o smash??
Anju says
June 27, 2012 at 2:19 amJust made it for dinner, both me n hubby loved it. Easy yet tasty recipe. Thanx.
anylinde says
April 25, 2012 at 12:07 pmIs it okay to use groundnut oil? Will it affect the taste in any way?
Nagalakshmi V says
April 26, 2012 at 2:48 amany neutral oil should work fine, try with peanut oil, should be ok 🙂
anylinde says
May 5, 2012 at 12:14 pmOkay thanks 🙂
Vandana Kapoor says
June 8, 2012 at 9:51 amWhy 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
Nagalakshmi V says
June 11, 2012 at 2:21 pmhmm.. 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.
Anonymous says
March 3, 2012 at 12:18 amCooked 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!!!!!!!!!!!!!
Unknown says
December 20, 2011 at 5:03 amHi, 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 🙂
Anu Nandu says
August 24, 2011 at 3:40 amOn my todo list for a long time – looks crazy good!
Nags says
August 20, 2011 at 8:00 amNishi, you should preheat for about 12 mins or so.
Nishi says
August 19, 2011 at 3:26 pmThe wedges didnt come out as expected nags:(for how many minutes should the oven be pre heated?
Nishi says
August 19, 2011 at 7:44 amHi 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
Gayathri Ramdas Sreekanth says
August 13, 2011 at 7:50 pmHey 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 !
Angylisis says
August 8, 2011 at 5:59 pmOh yes, these are on the menu for tonight! Thanks!
Love-Mandy says
August 8, 2011 at 3:45 pmI'm going to make these tonight!! Yummm!! Thank you:)
Seema says
August 8, 2011 at 6:05 amHey 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
Carissa @ Pretty/Hungry says
August 8, 2011 at 4:17 amThis 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!
Farwin Simaak says
August 7, 2011 at 12:40 pmWow,looks so divine…can't wait to try it out.
HooplaGallery.com says
August 6, 2011 at 11:27 pmNever too late to share a great recipe. Thanks. Can't wait to try them.
Anonymous says
August 6, 2011 at 11:54 amHi nags I posted the previous comment forgot to put my name …
cheers,
Divya..
Anonymous says
August 6, 2011 at 11:52 amHi 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!!!
Naseela says
August 6, 2011 at 8:42 amI am crazy about potato wedges..Will definitely try them after my exams.
Nags says
August 6, 2011 at 7:24 amNoy sure of that. If u use your microwave things like cakes and cookies then you should be able to bake potato wedges too.
Shankari says
August 6, 2011 at 7:17 amcan we do this in a normal grill mode microwave??
FOODILICIOUS says
August 6, 2011 at 4:06 amMy comfort food!!..luv the color & pic..its just so inviting!!..yum-yum!!
VS says
August 6, 2011 at 2:39 amSometimes 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!
Poornima Nair says
August 5, 2011 at 10:19 pmVery tempting…your wedges are perfect!!
Priya (Yallapantula) Mitharwal says
August 5, 2011 at 5:31 pmYum, love it, what a great color and texture 🙂
Krithi's Kitchen says
August 5, 2011 at 1:58 pmI love baked potatoes.. the color of yours is so inviting…
Kimberly Glesenkamp says
August 5, 2011 at 1:40 pmI think I might try this with some veggies. 🙂 They look awesome!
Saee Koranne-Khandekar says
August 5, 2011 at 12:13 pmAlright. This Sunday. Look at that picture! Nags!
Premalatha Aravindhan says
August 5, 2011 at 11:12 amInteresting nags,love this version…
RAKS KITCHEN says
August 5, 2011 at 10:32 amWow,I will sure try this,looks so appealing!
shyam says
August 5, 2011 at 9:44 amOooh… 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) 🙂
Paaka Shaale says
August 5, 2011 at 9:24 amOhhh potato wedges are great anytime Nags. Yours look perfectly baked and divine 🙂
A Spoonful of Yumm says
August 5, 2011 at 9:24 ami love potato anything nags ! baked is great 😀
notyet100 says
August 5, 2011 at 8:47 amWill bake this soon,..
Vegetarian Zest says
August 5, 2011 at 7:49 amThese 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.
Nags says
August 5, 2011 at 6:33 ami 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.
sheba says
August 5, 2011 at 6:28 amooh 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?
Anonymous says
August 5, 2011 at 5:33 amStep aside McDonald, Nags's Potato wedges are here!Yum yum 😀
-Hb
Manasi says
August 5, 2011 at 5:11 amAwesome! I am going to combine the garlic & oil part- luckily I have a bottle of garlic olive oil at home:)
Thanks Nags.
Nags says
August 5, 2011 at 5:05 amThey don't look baked right? Exactly! As they bake, small bubbles form over the top and make them super crunchy!
Sharmilee! :) says
August 5, 2011 at 5:05 amBaked?! it looks very appealing……interesting starter
Joyful says
August 5, 2011 at 4:54 amThey look divine.