Garlic and potatoes go together like peanut butter and jelly. (Yes, that’s a link to a joke. I couldn’t help it, I’m tired and needed a laugh!) Like cereal and milk. Like popcorn and movies. I just can’t get enough. One of our family’s favorite “recipes” is Garlic Potato Wedges. Why the quotes around “recipe”? Well, because there isn’t one. Not a written one anyway. It’s a bit different every time and we tend to just dump things in without measuring. But it’s always delicious!
So here you go. The famous (in my family), delicious recipe…
Garlic Potato Wedges
4 New potatoes or red potatoes. (We like these best when we use a small potato variety.)
1/2 cup Olive oil (or a drizzle!)
4 Tablespoons Garlic powder (or a good shaking)
2 Tablespoons Onion powder (Same as the garlic!)
2 Tablespoons Italian Seasoning (More shaking)
1 Teaspoon Salt (Shake some more!)
1 Teaspoon Pepper (You guessed it!)
This recipe serves 4 people as a side dish.
1. Preheat oven to 350 degrees.
2. Wash potatoes and cut into wedges. Usually, we cut them in half, then each half in thirds to get nice, thin wedges. They cook better this way than if you just quarter them.
3. Place potatoes in an 8×8 baking dish. (If you’re doing more than 4 potatoes, be sure to use a larger dish. These work best when cooked in a single layer.)
4. Drizzle with olive oil and stir so all sides are coated.
5. (This is the part where you can ignore the measurements and do whatever you like!) Sprinkle (Read: Dump) 1/2 the spices over the potatoes. Stir, and sprinkle the remaining spices. After I’ve done the two initial sprinkle and stirs, I always stir once more and add a bit more garlic. There’s no such thing as too much garlic!
6. Bake at 350 degrees for 35-40 minutes.
A couple more tips…
Sometime we like to turn the oven on broil for the last few minutes. This gives the potatoes a nice crispy outside finish. These are also delicious when grilled, but make sure not to cut them too small or they’ll fall through the grill grates. Remember…never too much garlic!