GArlic & Dill Potato Wedges
VEgan | SOY FREE | gluten free | nut free | paleo
CRISPY, BAKED
GARLIC & DILL POTATO WEDGES
Okay let’s be real, I’m a lover of potatoes in any form…but there’s something about wedges that are so fun to eat!
These Garlic & Dill Potato Wedges have crispy skins on the outside and are soft and fluffy on the inside…the absolute perfect texture! These babies are seasoned with garlic, onion, salt, pepper and my favorite secret ingredient…Dill!
Adding dill to potato wedges might not be the most traditional but trust me – It adds a whole new layer of flavor and freshness that elevates the whole dish!
Enjoy these potato wedges as a side dish, appetizer or snack and pair with my Zesty Greek Yogurt Ranch Dressing for the perfect combination of flavor!
THE RECIPE
Garlic & Dill Potato Wedges
ingredients
- 3 large russet potatoes, sliced into wedges
- 3 tablespoons olive oil
- 2 teaspoons salt
- 3/4 teaspoon dried dill
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
instructions
- Preheat the oven to 375F/190C degrees and prepare two large, rimmed baking trays with parchment paper.
- Prepare the potatoes by slicing them into wedges roughly ½ inch thick.
- To a large bowl, add the potato wedges and olive oil and toss potatoes until they are completely coated in the oil.
- Then add the salt, dill, garlic powder, onion powder and black pepper to the bowl and toss the potatoes once more until they are all evenly coated in the seasoning mixture.
- Arrange the potato wedges on each baking tray in a single layer.
- Transfer the trays to the oven and bake for 45-50 minutes, flipping half way through, or until the edges are golden and crispy. *If your trays were separated onto two oven racks, swap their positions when returning to them to the oven after flipping the potato wedges.
notes
enjoy!
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