Potatoes, cut into wedges, soaked in garlic oil, sprinkled with spices and baked. Simple as that.
Crunchy on the outside and soft on the inside, these bite-sized potato wedges are a great finger food. They can be served with basically any dip you want, and they can be easily reheated. They’re also super cheap and make a lot.
I adapted this recipe from The Purple Foodie, but I ran into a few problems. First of all, the corn starch coating on the outside of the potatoes seemed to make them a little dry or grainy at the end of the baking process. I cut down the corn starch, cut out the step with the microwave completely and changed the size of potato used. I also took out the garlic powder since there was already lots of garlic soaked into the oil used.
Makes roughly 50 wedges
- 6-8 cloves garlic, minced
- 6 tbsp. extra virgin olive oil
- 12 mini potatoes, washed and quartered
- 1 tbsp. corn starch
- 1 1/2 tsp. sea salt
- 1 1/2 tsp. ground black pepper
- 1/2 tsp. cayenne pepper
- 1 tsp. lemon-pepper seasoning (optional)
Preheat oven to 400 degrees F.
Mix garlic and olive oil together in a large bowl. Allow to sit for a few minutes, stirring once or twice so the oil absorbs some of the flavour. Spoon out some of the oil, leaving the garlic in the bowl, and drizzle over a baking sheet until well coated.
Mix corn starch, sea salt, black pepper, cayenne pepper and lemon-pepper seasoning in a bowl. Set aside.
Place potatoes in the same bowl, and toss so the leftover garlic/oil coats wedges well. Allow to sit, tossing once more, coating potatoes completely. Pour potatoes over baking sheet (along with remaining garlic and oil from bowl) and bake for 5 minutes. Remove potatoes from oven and place back in bowl. Sprinkle with corn starch mixture and toss until evenly coated. Return wedges to baking sheet, and bake for 40-45 minutes until golden brown and crispy, turning once. Serve hot with your favourite dipping sauce and enjoy!
8 Comments Add yours
Great recipe Veronica. I love potato wedges, I make them often but I’ve never used cornstarch in the seasoning/coating. Does it make them extra crispy? Love your photos! x
That’s what I gathered from the recipe I adapted mine from, it acts kind of like an extra layer over the potato skin. I just found they were a little chalky because of the over-use of cornstarch so I just tuned it down in the recipe. Thank you!
Might make these tonight! Yum!! xo
Hope you enjoy them 🙂
Hi veronica, do you recommend skinning the potatoes? And since you had some difficulty with the corn starch, i wonder whether you can take them out. Or maybe they are the reason your potato wedges look so crispy
Hi Sarah, no I’d definitely recommend keeping the skins on because they get crispy and darken nicely. Also I think you could leave out the corn starch and they would turn out well, but it did add a little bit of extra crisp (I just put a little too much)
Hi, I have always been a huge fan of crispy potato wedges when I dine out but I could never get them THAT crispy. Roasted potatoes are the only ones I can produce. I think I will try with the corn starch to see whether they will do the trick.
This is really a brilliant idea to cook potatoes, especially for a garlic lover like me. They do look so crispy outside and soft inside! Recipe bookmarked!