Lemon Potato Wedges

There's something about the smell of lemon and oregano hitting hot oil in the oven that makes everything feel Mediterranean, even on a Tuesday night in my kitchen. I discovered these wedges when I was trying to use up potatoes before they sprouted, grabbed whatever herbs I had, and ended up with something so good my family asked for them by name the next week. The crispy edges and tender insides became my answer to "what's for dinner?" whenever I needed something that tasted like more effort than it required.

I made these for my sister's birthday picnic last summer, and she ate most of them straight from the baking sheet before we even got to the table. She brought them up at Thanksgiving, which is when I knew I'd found something worth keeping in regular rotation. Now whenever someone's coming over and I want to impress without fussing, these are my move.

Ingredients

• Russet or Yukon Gold potatoes, 1.2 kg (2.5 lbs): Yukon Golds are buttery and crisp beautifully, but russets are starchy and get crispier edges if that's what you're after.
• Extra-virgin olive oil, 3 tbsp: This is where you can taste quality, so use something you'd drizzle on bread.
• Lemon zest and juice (1 lemon): Fresh lemon changes everything; bottled juice tastes thin by comparison.
• Garlic, 3 cloves minced: The raw garlic mellows as it roasts and becomes almost sweet and nutty.
• Dried oregano, 1 tsp and dried thyme, ½ tsp: Don't skip the thyme—it adds an earthy quietness that oregano alone can't deliver.
• Sea salt, 1 tsp and black pepper, ½ tsp: Season as you go; you can always add more but you can't take it back.
• Fresh parsley, 2 tbsp chopped: This goes on at the end and reminds you why fresh herbs matter.

Instructions

Get your oven ready and prep your workspace:

Heat the oven to 220°C (425°F) and line a baking sheet with parchment paper or a light brush of oil. A hot oven is non-negotiable if you want those crispy edges.

Make the marinade:

Whisk together olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, salt, and pepper in a large bowl. You should see little flecks of lemon and herb throughout; that's your flavor map.

Coat the potatoes:

Toss the potato wedges into the marinade and turn everything until every piece is glistening and coated. This takes a minute of actual tossing, not just a stir.

Arrange on the pan:

Spread the wedges in a single layer with the cut side down on your baking sheet. They should be touching but not crowded; crowding steams them instead of crisping them.

Roast and flip:

Bake for 30 to 35 minutes, flipping halfway through with a spatula. You're looking for deep golden brown on the edges and tender flesh inside when you poke one.

Finish and serve:

Pull them from the oven, scatter fresh parsley over the top while they're still hot, and serve immediately with extra lemon wedges if you want people to squeeze more on.

Bookmark

These wedges became comfort food the moment I realized they reminded me of sitting outside a little taverna in Greece years ago, except I could make them at home with potatoes from my farmer's market. Now they're what I make when I want to feel like I'm somewhere warmer, even in the middle of winter.

The Crispy Edge Secret

The difference between soggy roasted potatoes and crackling wedges comes down to three things: a very hot oven, arranging them cut side down, and flipping them at the halfway point. I learned this the hard way after my first batch came out looking beautiful but tasting almost steamed on the inside. Now I treat the initial arrangement like it matters, because it does.

Flavor Variations That Work

Once you've made these straight, the fun is in what you add next time. A light sprinkle of smoked paprika brings warmth and depth, while red chili flakes add a little heat that plays beautifully with the lemon. Rosemary is another path entirely, more pine-forward and autumnal, though if you use it go lighter than you think.

What to Serve Alongside

These wedges are the kind of side that tastes complete on their own but also makes a great companion to grilled fish, roasted chicken, or even a simple salad. A dollop of Greek yogurt mixed with fresh dill turns them into something you could serve as a appetizer. My favorite pairing is still just the wedges with tzatziki and crusty bread, letting people build their own plate.

• Try them with a cool yogurt dip for contrast and richness.
• A squeeze of fresh lemon right at the table makes people love them even more.
• Make extra because they disappear faster than you'd expect.

Bookmark

These lemon potato wedges are proof that the simplest dishes often taste the best, especially when you're not overthinking them. Make them this week and see why they stick around.

Recipe FAQs

→ How can I make the potato wedges extra crispy?

Soak the potato wedges in cold water for 30 minutes before drying and marinating. This removes excess starch and helps achieve a crispier texture when baked.

→ What herbs work best with lemon potato wedges?

Dried oregano and thyme complement the lemon’s brightness beautifully, adding depth without overpowering the natural potato flavor.

→ Is it necessary to flip the wedges during baking?

Flipping halfway through ensures even browning and crispiness on all sides for a perfect texture.

→ Can these potato wedges be served with dips?

Yes, they pair wonderfully with creamy dips like Greek yogurt or tzatziki, enhancing the fresh Mediterranean taste.

→ What type of potatoes are ideal for this dish?

Russet or Yukon Gold potatoes work best due to their sturdy texture and ability to crisp well when baked.