Roasted Garlic Potato Wedges
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • Potato – 4 to 6, medium size
  • Salt – 1 tsp
  • Freshly ground black pepper – 1 tsp
  • Olive oil – 2 tbsp + 1 tbsp
  • Garlic – 1 head
  • Unsalted butter – 2 tbsp
  • Fresh parsley to garnish
  1. Preheat your oven at 200 C / 400 F.
  2. Peel and wash the potatoes. Cut each potato into quarter inch thick wedges. Place them in a large bowl.
  3. Sprinkle salt and pepper and drizzle 2 tablespoons of olive oil. Mix them well using a spatula. Set aside.
  4. Cut the top of a garlic head to expose the cloves. Place it on an aluminum foil and drizzle 1 tablespoon of olive oil over the exposed garlic cloves. Wrap the head of garlic tightly inside the aluminum foil.
  5. Line a baking sheet with aluminum foil (this will ensure easy clean-up). Dump the seasoned potato wedges on the baking sheet and arrange them in a single layer. If the potatoes are not arranged in a single layer, they will not turn up crispy. Also, never over-crowd the baking sheet as too many wedges in a baking sheet will end up soggy.
  6. Then place the foil-wrapped garlic at one corner of the baking sheet as shown in the video.
  7. Bake the potatoes along with garlic in the preheated oven for 30 minutes. Then take them out and flip the wedges over. Then bake them for another 20 minutes or until crispy.
  8. The garlic head will also roast along with the potatoes. Let the roasted garlic cool down a bit. Then squeeze out the buttery smooth roasted cloves of garlic into a bowl and mash them.
  9. Heat unsalted butter in a small sauce pan. Once butter melts, add the mashed roasted garlic and quickly stir fry them for couple of minutes until the butter becomes fragrant making sure it doesn’t burn.
  10. Drizzle this garlic butter on the roasted potato wedges ensuring all the wedges are coated with it.
  11. Sprinkle with freshly chopped parsley and serve the roasted garlic potato wedges with your favorite ketchup! Enjoy!
Recipe by Flavor Quotient at