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You are here: Home / Potato (Aloo) Recipes / Baked Garlic Potato Wedges Recipe

Baked Garlic Potato Wedges Recipe

January 22, 2021 49 Comments

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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 RecipePin

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.

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

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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
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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.

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