Tuck into these tasty Garlic and Herb Potato Wedges, a perfect side dish to round out just about any meal, and without the guilt too. Crispy on the outside, fluffy in the middle, they're everything you want from a good wedge and so easy to make at home.
Who doesn't love potato wedges? I've been making them long before Slimming Eats because they're such a simple, reliable side that always hits the spot. My go-to is this garlic and herb version, you just can't beat that flavour. Garlic makes everything better, and paired with herbs it gives these wedges a delicious savoury kick that works with just about anything.
Calories in Garlic and Herb Potato Wedges
This recipe serves 4 and is 184 calories per serving.
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 500+ calorie recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Yellow flesh potatoes: Perfect for wedges because they go lovely and fluffy in the middle while still crisping up nicely on the outside. In the UK, look for varieties such as Maris Piper or any similar yellow-fleshed all-rounder potato that works well for roasting and wedges. Leaving the skin on adds extra flavour and texture.
- Olive oil: Helps the wedges crisp up beautifully in the oven and ensures all that garlic and herb seasoning coats the potatoes evenly.
- Salt: Brings out the natural flavour of the potatoes and helps season the wedges properly from the start.
- Garlic powder: Adds a delicious garlicky flavour all over the wedges without the risk of fresh garlic catching or burning as they cook.
- Dried parsley: Gives the wedges that lovely herby finish and adds a bit of colour too. It works really well with the garlic for a simple but tasty seasoning.
- Black pepper: Adds a little warmth and extra flavour to round everything out. You can add as much or as little as you like to suit your taste.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
These wedges are really easy to switch up depending on what flavours you fancy. Instead of the garlic and herb seasoning, you can use homemade blends with paprika, smoked paprika, onion powder, chilli powder, oregano, rosemary or Cajun-style spices.
Store bought seasoning blends work really well too if you want to keep things quick and easy. Taco seasoning, peri peri seasoning, Cajun seasoning, steak seasoning, Italian herb seasoning or even a smoky barbecue blend are all great options. Just keep an eye on the salt, as some ready-made blends already include plenty.
For a cheesier finish, sprinkle over a little grated parmesan for the last few minutes of cooking or as soon as the wedges come out of the oven. Pecorino or a little finely grated mature cheddar can work nicely too for extra savoury flavour.
Tips for the Perfect Potato Wedges
A few simple tips will help you get perfectly golden, crispy potato wedges with a fluffy centre every time.
- Cut into even wedges: Try to keep the wedges a similar size so they cook evenly. You want them chunky enough to stay fluffy in the middle, so do not cut them too small.
- Soak to remove excess starch: Soaking the wedges in cold water for about an hour helps remove some of the starch and gives you a better texture once baked.
- Dry them really well: After soaking, rinse and dry the wedges thoroughly with kitchen roll or a clean tea towel. This is an important step if you want them to crisp up properly.
- Coat in oil before seasoning: Tossing the wedges in olive oil first helps the seasoning stick evenly all over.
- Use dried herbs for baking: Dried parsley works better than fresh in this recipe, as fresh herbs can burn at the high oven temperature. You can always sprinkle over some fresh parsley at the end if you like.
- Line the tray with parchment paper: This helps stop the wedges from sticking, makes them easier to turn and keeps cleanup nice and easy too.
- Do not overcrowd the tray: Make sure the wedges are spaced out well on the tray. If they are too close together, they will steam instead of going golden and crisp.
- Turn halfway through cooking: Turning the wedges partway through helps them colour evenly on all sides and gives you that lovely golden finish.
The perfect Dips for Garlic and Herb Potato Wedges
These wedges are delicious just as they are, but even better with a tasty dip on the side. Ketchup is always a classic, and 2-3 tablespoons of reduced fat mayo, BBQ sauce or perinaise all work really well too.
A homemade garlic dip (Serves 4) is seriously amazing with these wedges. Mix together:
- 2 tablespoons reduced fat mayonnaise
- 3 tablespoons fat free Greek yoghurt
- 1 clove garlic, crushed
- 1-2 teaspoons lemon juice (just enough to loosen)
- Pinch of salt
- ½ tablespoon finely chopped fresh parsley
Stir until smooth and creamy.
If you like a little heat, mix 2 tablespoons reduced fat mayo with 1-2 teaspoons sriracha (adjust to taste).
You could also try:
- Sweet chilli sauce (2-3 tablespoons)
- Chipotle mayo (2 tablespoons mayo + 1 teaspoon chipotle paste)
- Honey mustard (2 tablespoons reduced fat mayo + 1 teaspoon mustard + 1 teaspoon honey)
- Herby yoghurt dip (3-4 tablespoons fat free Greek yoghurt + pinch garlic powder + mixed herbs + squeeze of lemon)
So many variations you could experiment with.
More Potato Recipes
Got a bag of potatoes to use up? Here are some tasty recipe ideas to try:
See more Potato Recipes →
or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.
All recipes on Slimming Eats have estimated nutritional information for your convenience.
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Recipe Card
Garlic and Herb Potato Wedges
Crispy on the outside and fluffy in the middle, these garlic herb wedges make an easy and delicious side that goes with just about anything.
Ingredients
- 800g (28oz) of yellow flesh potatoes (or similar potato), sliced into wedges (skin on)
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- ½ tablespoon of garlic powder
- ½ tablespoon of dried parsley
- pinch of black pepper
Instructions
- Add the potatoes to a large bowl, cover with cold water and leave to soak for about 1 hour.
Drain, rinse thoroughly and pat completely dry with kitchen towel. - Preheat the oven to 200°C fan, 220°C, 425°F or gas mark 7.
- Add the wedges to a large bowl with the olive oil, salt, black pepper, garlic powder and parsley, then toss until evenly coated.
- Line a large baking tray with parchment paper and spread the wedges out in a single layer, making sure they are well spaced apart.
- Bake for 20 minutes, then remove from the oven, turn the wedges over and bake for a further 20 minutes, until golden and crisp.
- Season with a little extra salt, if needed, and serve with your choice of main or enjoy just as they are with a salad.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Gluten and Dairy Free Friendly
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Nutrition Information
Yield
4Serving Size
1 SERVINGAmount Per Serving Calories 184Total Fat 4gSaturated Fat 1gUnsaturated Fat 3gSodium 568mgCarbohydrates 36gFiber 5gSugar 1gProtein 4g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Claire New says
Hi, if cooking in an air fryer what would you suggest for time and temp please? I'm thinking 180c for approx 35 mins? Xx