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roasted garlic potato wedges with spices
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5 from 2 votes

Roasted Garlic Potato Wedges

These are crispy on the outside and perfectly tender on the inside. Roasted until beautiful golden brown and packed with deliciousness!
Prep Time15 mins
Cook Time40 mins
Total Time50 mins
Course: Side Dish
Cuisine: American
Diet: Vegetarian
Servings: 8 people
Calories: 175kcal
Author: Tania



  • 6 medium Yukon gold potatoes
  • 4 cloves minced garlic
  • 2 teaspoons finely chopped rosemary and/or thyme
  • 2 teaspoons Kosher salt
  • Ground black pepper to taste
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ cup olive oil
  • ¼ cup grated parmesan cheese
  • 3 tablespoons chopped fresh parsley


  • Preheat oven to 425 degrees F.
  • Wash and scrub potatoes until clean. Cut each potato into 6 to 8 wedges, depending on the size of the potatoes.
  • Place the potatoes in a large bowl. Add garlic, rosemary/thyme, salt, black pepper, paprika, garlic powder, onion powder, and olive oil. Toss until evenly combined.
  • Transfer the potatoes to a large sheet pan and lay every edge flat. Don’t overcrowd. Use two sheet pans if needed. Overcrowding the pan will cause the potatoes to steam rather than roast.
  • Roast for about 35-40 minutes, flipping once midway through, until cooked through and golden brown. Remove from oven and toss with grated parmesan and chopped parsley. Enjoy!


Disclaimer: Nutritional values (per serving) are approximates only.


Serving: 1serving | Calories: 175kcal | Carbohydrates: 23g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 637mg | Potassium: 551mg | Fiber: 3g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 26mg | Calcium: 54mg | Iron: 1mg