A perfectly crunchy exterior encases a creamy, tender middle, all set off with just a bite of salt and a healthy scattering of green, earthy herbs. Are you drooling yet? We know we are. These crispy potato wedges are always mouthwatering and they just might be our favorite side for the summer. (Who are we kidding? We love them in any season.) They’re a cinch to throw into the oven and they go so well with just about anything, we find ourselves making them again and again. Alongside a hearty burger or some grilled chicken, dipped in ketchup or some cool ranch, they’re a versatile and dependable side that never disappoints.
We don’t know anyone that hasn’t fallen in love with these perfect potatoes. We make them for weeknight dinners but also frequently for cookouts with company, and friends and family alike gobble them down. We’ve used Yukon gold potatoes here just because we adore their buttery flavor, but a good ol’ russet potato (or really any kind of potato at all!) would work beautifully in this recipe. The fresh herbs here brings such a nice brightness to the crispy potatoes. We love the combination of dill and chives with a little green onion thrown in for good measure. If you don’t have any fresh herbs on hand, dried herbs will still impart a wonderful flavor, but try to use fresh if you can, it really makes this recipe a home run!
Herbed Baked Potato Wedges
Serves 4-6; 45 minutes
- 4 large Yukon gold potatoes, peeled and cut into wedges
- 4 tablespoons olive oil
- 3 teaspoons fresh dill, finely chopped
- 2 teaspoons green onion, finely chopped
- 2 teaspoons fresh chives, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- freshly ground pepper, to taste
- Preheat oven to 425°F and line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, toss potatoes with olive oil, garlic powder, salt, and pepper, making sure potatoes are well coated.
- Spread potatoes onto baking sheet and bake in oven for 15 minutes before turning potatoes over with a spatula. Continue baking until crispy and golden brown, about 20 minutes.
- Mix fresh herbs together in a small bowl, then pour over potatoes and toss until coated. Sprinkle with a little more coarse salt, if desired. Enjoy!
Adapted from Daring Gourmet.