Lemon Potato Wedges (Printable)

Golden potato wedges infused with lemon, garlic, and herbs, crisp on the outside and tender inside.

# What You Need:

→ Potatoes

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

→ Marinade

02 - 2 tbsp olive oil
03 - Juice and zest of 1 large lemon
04 - 3 garlic cloves, minced
05 - 1 tsp dried oregano
06 - 1/2 tsp dried thyme
07 - 1/2 tsp smoked paprika
08 - 1 tsp sea salt
09 - 1/2 tsp freshly ground black pepper

→ Garnish

10 - 2 tbsp fresh parsley, chopped
11 - Additional lemon wedges, for serving

# Steps:

01 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, whisk together olive oil, lemon juice and zest, minced garlic, oregano, thyme, smoked paprika, salt, and black pepper.
03 - Add the potato wedges to the bowl and toss thoroughly to coat them evenly with the marinade.
04 - Place the potato wedges cut side down in a single layer on the prepared baking sheet for optimal crispiness.
05 - Bake for 30 to 35 minutes, turning once halfway through, until the wedges are golden brown and crisp on the edges.
06 - Remove from the oven, sprinkle with chopped parsley, and serve hot with extra lemon wedges.

# Expert Hints:

01 -
  • They're crispy on the outside with a tender, almost creamy center that nobody expects from a potato wedge.
  • The lemon cuts through the richness just enough to make you want another handful, and the marinade does all the seasoning work so you don't have to fuss.
  • Vegetarian, gluten-free, and naturally satisfying enough to stand alone or become the best side dish at any table.
02 -
  • If your potatoes release moisture as they roast, that's actually a sign they're cooking; don't be tempted to stir too early or they won't crisp up properly.
  • Soaking wedges in cold water for thirty minutes before marinating pulls out excess starch, and that's the secret move that gets them truly crispy if you have the time.
03 -
  • Don't soak the potatoes and then skip the drying step; any excess water will create steam instead of crispy edges, so pat them dry with a clean kitchen towel.
  • If your oven runs cool, crank it to 230°C (450°F) and keep a closer eye on them; every oven has its own personality, and knowing yours matters more than following the temperature to the exact degree.

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