Lemon Potato Wedges (Printable version)

Crispy oven-baked potato wedges tossed with lemon, garlic, and herbs for a zesty Mediterranean touch.

# Ingredient List:

→ Potatoes

01 - 2.5 lbs russet or Yukon Gold potatoes, scrubbed and cut into wedges

→ Marinade

02 - 3 tbsp extra-virgin olive oil
03 - Zest of 1 lemon
04 - Juice of 1 lemon
05 - 3 cloves garlic, minced
06 - 1 tsp dried oregano
07 - ½ tsp dried thyme
08 - 1 tsp sea salt
09 - ½ tsp freshly ground black pepper

→ To Finish

10 - 2 tbsp chopped fresh parsley
11 - Additional lemon wedges for serving (optional)

# How to Make It:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - In a large mixing bowl, whisk together olive oil, lemon zest and juice, minced garlic, oregano, thyme, salt, and pepper.
03 - Add potato wedges to the bowl and toss thoroughly to coat them evenly with the marinade.
04 - Spread the potato wedges in a single layer on the prepared baking sheet, placing them cut side down to optimize crispiness.
05 - Bake for 30 to 35 minutes, turning the wedges halfway through, until golden brown and crisp at the edges.
06 - Remove the wedges from the oven, sprinkle with chopped parsley, and serve immediately with optional lemon wedges.

# Expert Suggestions:

01 -
  • They're crispy on the outside, tender inside, and take just 45 minutes from pantry to plate.
  • The fresh lemon and herbs make them taste sophisticated without any fussy technique or long ingredient list.
  • They work as a weeknight side or something you'd proudly bring to a dinner party.
02 -
  • Soak your wedges in cold water for 30 minutes before marinating if you want maximum crispiness—this removes excess starch and is the difference between good and unforgettable.
  • Dry them thoroughly after soaking, or the moisture will steam them during baking instead of letting them crisp up.
  • Don't flip too early or too often; patience and just one flip halfway through is the secret.
03 -
  • If your oven runs cool, increase the temperature to 230°C and start checking at 25 minutes—ovens vary, so trust your eyes and nose more than the timer.
  • Make these ahead and reheat them at 180°C for 10 minutes; they'll crisp back up beautifully and let you spend more time with your guests.

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