Baked Garlic Herb Potato Wedges Are Better than French Fries (Yes, Really)
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Very good french fries are a treasure that should be savored and enjoyed whenever you find them, but unfortunately the vast majority of french fries in the world are just okay at best (sorry), and frankly not worth the time. These potato wedges, on the other hand, are crisp and starchy and have a ton of garlic and fresh herb flavors, and you can easily bake them at home on a cookie sheet.
Start with a couple of pounds of fingerling potatoes, cut lengthwise into halves. Then arrange them onto an oiled baking sheet and drizzle a few tablespoons of canola oil over them with some salt and pepper. Toss the baking sheet to combine everything and make sure all the potatoes are coated.
Make sure to arrange the potatoes in an even layer, cut-side down on the baking sheet. Bake them for about 35 minutes total, flipping them over halfway so they’re evenly cooked and browned and crispy on all sides.
While the potatoes cook, make a sauce by combining fresh garlic, shallot, parsley, and basil in a food processor until it’s finely chopped. With the processor running, pour some good olive oil into the mixture in a slow stream until it’s emulsified. You can play with the salt and pepper levels until they suit your tastes, then set the sauce aside until the potatoes are ready.
Once the potatoes are ready, drizzle them with the sauce and serve them while they’re still hot and crispy. They’re a perfect side dish for just about anything, or just eat them by themselves as a whole meal.
Get the recipe: Baked Garlic Herb Potato Wedges from Damn Delicious
