Ditch the Fryer for Crispy Garlic Oven Wedges That Melt in Your Mouth With Zero Fuss
Caramelized, spreadable, impossible to resist. Oven-roasted garlic cloves are the weeknight hero that turns toast, pasta, and veggies into instant crowd-pleasers.
When I want crispy potato wedges and a calm kitchen, I send them to the oven. Toss, tray, timer, victory. You get bronzed edges, soft centers, and a garlicky dill butter finish that makes the whole place smell like you planned this out far in advance.
What you need
- Potatoes - 1 kg
- Mayonnaise - 2 tbsp
- Paprika - 1 tsp
- Dried garlic - to taste
- Salt and black pepper - to taste
- Unsalted butter - 50 g (for the sauce)
- Fresh garlic - 3 to 4 cloves (for the sauce)
- Dill - 1 small bunch (for the sauce)
How to make it
Heat the oven to 200°C. Line a baking sheet with parchment so the wedges release cleanly and brown evenly.
Cut the potatoes into wedges. In a big bowl, mix the wedges with the mayonnaise, paprika, dried garlic, salt, and pepper. Toss until every surface wears a thin, even coat. That coating is your shortcut to crisp edges.
Spread the wedges on the prepared sheet in a single, roomy layer. Slide into the oven for 25-30 minutes, until the potatoes turn deep golden and the edges look satisfyingly crisp, while the centers stay tender.
While they roast, melt the butter gently. Press the fresh garlic straight into the butter and stir in finely chopped dill.
As soon as the wedges come out, pour the hot garlic-dill butter over them and toss. Let them sit for 5 minutes so the flavor settles in, then serve.