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Honey Garlic Butter Roasted Potato Wedges

Crispy, golden potato wedges roasted to perfection and tossed in a sticky, savory-sweet glaze of honey, garlic, and butter, finished with fresh herbs.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American, Fusion
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 4 large Russet or Yukon Gold potatoes scrubbed and cut into wedges
  • 3 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper
  • 0.5 tsp onion powder
Honey Garlic Glaze
  • 4 tbsp unsalted butter melted
  • 3 tbsp honey
  • 4 cloves garlic minced
Garnish
  • 0.25 cup parmesan cheese grated
  • 2 tbsp fresh parsley chopped

Equipment

  • Large rimmed baking sheet
  • Large mixing bowl
  • Small microwave-safe bowl
  • Chef's knife

Method
 

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Wash potatoes and cut into wedges. Optional: Soak in cold water for 20 mins to remove starch, then dry thoroughly.
  3. Place wedges in a large bowl. Drizzle with olive oil and toss with paprika, onion powder, salt, and pepper.
  4. Arrange potatoes in a single layer on the baking sheet. Bake for 30 minutes, flipping halfway through.
  5. Whisk together melted butter, honey, and minced garlic in a small bowl.
  6. Remove potatoes from oven, brush with the honey garlic mixture, and sprinkle with half the parmesan.
  7. Return to oven and bake for another 10-15 minutes until glaze is bubbly and potatoes are golden brown.
  8. Garnish with remaining parmesan and fresh parsley. Serve hot.

Notes

Ensure potatoes are completely dry before adding oil to maximize crispiness. Watch closely during the final 10 minutes as honey can burn quickly.