If you make these tangy garlic potato wedges, you’d better have the recipe handy, because people will be asking for it. It goes great with just about any grilled meat and of course easy to make.
Potato wedges of any kind have been a popular starch around here lately, because they’re so easy to make. We went through a brown rice phase that lasted way too long so we needed a change.
With the balance of sweet and savory along with garlic, the blend of flavors is so good. If you don’t have apple cider vinegar you can use white just as well. I’ve used both.
First, heat your oven to 450°F. Now, scrub your taters and slice into 3/4 inch wedges. You can use red potatoes by the way. I happened to have a bag of russet so that’s what I used here.
Toss your potatoes and 8 unpeeled garlic cloves with a drizzle of olive oil on a rimmed cookie sheet. Sprinkle with salt and pepper and bake for 20 minutes. Keep your eyes on the garlic. It can cook faster than the potatoes depending on their size. You might need to toss halfway.
Meanwhile, mix your vinegar, mustard, sugar, 1 1/2 teaspoon of olive oil and pepper in a small bowl.
After your potatoes and garlic have cooked, take the garlic cloves and squeeze into the vinegar mixture. If you don’t want your hands smelling like garlic for the next 2 days use a garlic press. This thing is used pretty much anytime I handle garlic.
Toss the garlic vinegar mixture with your potatoes and you’re done! Serve immediately. Goes well with turkey burgers or grilled chicken thighs. The kids love tangy garlic potato wedges by the way and that’s a major accomplishment in my picky household.