Festive roasted garlic potatoes with lemon and herbs cooked in broth and olive oil until buttery soft on the inside with nice golden brown crisp edges. Easy, outstanding recipe to keep on repeat as long as the weather permits turning on the oven.

Roasted Garlic Potatoes

Save this garlic potatoes recipe to your holiday dinner menu because you will find yourself making it over and over for every special occasion and Sunday dinner. Thick potato wedges are covered in an instant homemade broth and roasted with herbs and tons of garlic until buttery soft and the broth has reduced to a luscious savory sauce you’ll mop clean with a piece of my crusty olive bread.

About the Potatoes

Potato Variety – Using a waxy golden potato variety here is very important as they will keep their shape during roasting without falling apart and turn into mashed potatoes. Red skin potatoes that are waxy can also be used here, no need to peel any of them, just scrub and rinse well to remove any dirt.
How to cut wedges from a potato: Start by cutting each cleaned potato in half lengthwise. Place the flat side down on a cutting board and cut it in half then repeat with the other halves. I like to make them about 1/2 inch thick but you can cut them thicker, just check to make sure they are completely cooked through before removing from the oven as thicker pieces will take a little longer roasting time.

Instant Broth Ingredients Notes

Water – I like to start my broth with water and add tons of flavor with my herbs and spices that reduce into a fabulous sauce. I’m not a fan of store bought broths but you can use some here if you prefer.
Garlic – Go for 6 of the largest cloves you can find and grate them into the broth. This way they will literally melt into the sauce and give it a rich but mild garlicky flavor throughout without any bitterness.
Nutritional yeast – Packed with savory umami flavor and good for you B vitamins, I never leave myself without a bulk bag of this gold dust. Absolutely priceless, don’t leave it out.
Herbs – Woodsy rosemary, thyme, a little oregano and bay leaves will give the potatoes a fantastic aroma and make your house smell like the holidays.
Turmeric– Just a little pinch for color, you can go without but it’s pretty if you have it.
Olive Oil – For both flavor and richness, it will lusciously coat the potatoes as the broth reduced into a sauce and make them buttery smooth and soft.
Granulated onion – Just a couple of teaspoons as an aromatic layer to compliment the other flavors.
Lemon wedges – as they roast with the potatoes they will release their juices and balance the savory umami flavor profile by brightening it up. Serve with extra wedges on the side.

On Storage

If by a miracle you find yourself with leftovers, simply refrigerate them for up to 5 days in a lidded container. Best reheated in the oven @375″F for about 20 minutes or until heated through to your liking.

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How to Make Roasted Garlic Potatoes Wedges

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