Garlic Leek Roasted Potato Wedges

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The only other person to love potatoes so fiercely, as passionately as I do, is

my mother.

That woman loves salted butter, socks to match your outfit, frosting with a side of cake, and potatoes.

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It’s fitting, then, that no one bakes, mashes, fries, griddles, and gravies my potato-loving palate quite like she does.

She butters them better.

She whips them lighter.

She garlics and salts the daylights out of ‘em

better than anyone I know.

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These are my mother’s doing. Perhaps what she’s most famous for, other than being founder and CEO of me.

Goodness, they’re easy. And gracious, they’re always requested in my house.

Buttered potatoes, coated with Knorr dried leek soup mix, roasted until their skins bronze and blister. Each crisp wedge tastes rich, garlicky, and salted like French onion soup.

I don’t promise they’re light. I cannot even name their nutritious virtue. But they will be, without question, the best potatoes you’ve roasted and rallied on your plate.

Promise.

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If you make them,

and if you feel an urgency to ask your own mother why she never loved you so buttery, so beautifully tasty, as mine did me,

Call my mother for reassurance. Homegirl loves to chat.

Garlic Leek Roasted Potato Wedges

Ingredients:

  • 1 1/2 lbs red skinned potatoes or baby yukon golds, cut into quarters
  • 4 tablespoons salted butter, melted
  • 3 tablespoons Knorr brand Leek Soup Mix (no substitutions, please)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Toss the potatoes in the melted butter in a large bowl. Add the remaining ingredients and toss once more to coat the potatoes well.
  3. Lay the potatoes on a greased, foil lined baking sheet and pour any remaining butter/spice mixture over the top.
  4. Roast for 35-40 minutes (depending on the size of your potatoes; pierce with a fork to test for doneness), flipping halfway.

Comments

  1. says

    Andie, are you sure that we aren’t related because your Mum sounds a lot like my Mama? My sweet Danish mother loves butter (practically it’s own food group in her mind) potatoes, double doses of icing on her cupcakes, more salt than the Dead sea could provide, potatoes with salt and butter, and talking. Oh, and me too!

  2. Johnny says

    I’ve done lots of roasted potatoes but none quit like those. They look simply delicious!! And hearing more about your Mom is even better than the extra icing on the cake! :)

  3. Lisa says

    Potatoes are awesome!!! I live in Idaho and love them. Onions (leeks) hate me but these look good enough to pop some tums and try them anyway.

  4. Online Sunshine says

    Although I always felt loved, my mother did not give me butter on anything. I guess we were too poor for the real thing and only got margarine. But now that I’m grown (and then some), I buy butter at Costco and enjoy every tasty bit of it.

    Frankly, my mom wasn’t much of a cook….and cooking for all us kids made her just do what needed to be done to get by. In the most poor of days, we were lucky if she could afford weenies for our macaroni and cheese.

    Later, things got better and we had meals that always included a pathetic little iceberg lettuce “salad” (sometimes lettuce only, but on good days we got a couple of little tomato chunks). Dinners were okay, but nothing special….stroganoff (made with ground beef and cream of mushroom soup), tuna noodle casserole (made with cream of celery and cream of mushroom soup and canned tuna), and frozen Salisbury steak or sliced turkey entrees from Banquet. And canned vegetables.

    Oh, and then there were the days when she got tired of cooking every night so she would make stuff ahead of time and then freeze it on a plate. Let me just say that tuna noodle casserole does NOT freeze and reheat well. The watery mess that it makes on your plate makes you not want to eat your dinner at all.

    I pretty much don’t eat anything from my childhood….save for a box of Kraft Macaroni and Cheese when I’m feeling blue.

    I’m so glad I’ve learned to cook food that actually looks and tastes yummy. :)

  5. says

    my child (the older one) is the potato crazed human in our home and now I must go find some Knorr leek powder stuff (because you said no exeptions)
    and one cannot mess with perfection.

    ….
    will let you know

  6. says

    I always roast potatoes in olive oil..it’s my go-to. However, last night we went with butter and cast iron instead of the oven. Best decision of the day!

  7. says

    I just don’t understand how potatoes can be so simple and so wonderful! My friend likes to cube potatoes, and cook them with some olive oil and onion soup mix. (I think she cooks them in the microwave with a little water, because we don’t like to wait.) Scrumptious.

  8. Holly H. says

    I made these little bites of heaven last night – they are absolutely delicious! Everyone thought they were amazing! Thank you – you’re like my dinner fairy :)

  9. says

    Oh.My.Goodness. These look scrumptious! I love potatoes, LOVE garlic, and love leek-flavored anything. How could you go wrong? Want to lend me your mom for Thanksgiving this year? 😉

  10. Evelyn says

    I made these tonight with some fish for dinner – they were AMAZING!!! Good thing I made extras for lunch tomorrow…. :)

  11. says

    Every time you post a potato recipe, I star it and remind myself to thank you 1000 times over. Potatoes make the world go ’round, and I don’t care how many people laugh when I tell them spuds are my favorite food!

  12. says

    I made these last night and they were as amazing as you’ve described. They might (might!) have even turned out sort of pretty… if potatoes can be described as pretty :)

  13. says

    I love this post! Those potatoes look divine and your writing made me laugh. I’m new to your blog, but I’m having a great time getting caught up!

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