Golden potato wedges with herbs on a white platter, next to a cup of ketchup and a white dip

Herb Roasted Potato Wedges

Name: Herb Roasted Potato Wedges
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: About 10 yellow fingerling potatoes, scrubbed, skin on, each cut into 6 wedges; 2 tbsp butter (for frying, plus 1 tbsp to finish); 2 tbsp olive oil; Kosher salt, to taste (plus more for the boiling water); Black pepper, to taste; 1 1/2 tsp semi-dried Italian herbs (1 tsp while frying, 1/2 tsp to finish); 1 tsp granulated garlic; 1 tsp granulated onion; 1/2 tsp paprika; 1/2 cup mayonnaise; 1 clove garlic (grated); 2 tsp lemon juice; a pinch of salt; 1/4 cup mayonnaise; 1/4 cup prepared horseradish (stirred together with the mayonnaise); ketchup; ranch dressing

Prep 15 min Cook 30 min Total 45 min Servings 4

By Lukasz Jagiello

Published Oct 23, 2026 · Updated Oct 23, 2026

Recipe

About this recipe

Yellow fingerling potato wedges keep their skin on. Boil the wedges, then fry them in butter and olive oil until golden. Semi-dried Italian herbs, garlic, onion and paprika go in as they fry. Serve with ketchup, ranch, garlic aioli or horseradish dip. A side for four, ready in about 45 minutes.

Tip: Boil the wedges until a fork goes in with ease, but not so soft they break apart. Then fry them in butter and olive oil until the skin and the potato turn golden.

Notes & swaps

Stir together while the potatoes boil.
Fingerlings are smaller, so the wedges make easy finger food. Multicolor fingerlings work too, but this recipe uses yellow.
Serve with ketchup, ranch dressing, garlic aioli or horseradish dip, though the sauces are up to your own taste.