Lemon Potato Wedges (Print Version)
Golden potato wedges infused with lemon, herbs, and garlic baked to crisp perfection.
# What You'll Need:
→ 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 garlic cloves, 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 Steps:
01 - Set the oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly oil it.
02 - In a large mixing bowl, whisk together olive oil, lemon zest and juice, minced garlic, oregano, thyme, salt, and black pepper.
03 - Add the potato wedges to the marinade and toss thoroughly to ensure even coating.
04 - Spread the wedges in a single layer on the prepared baking sheet with the cut side down for optimal crispiness.
05 - Bake for 30 to 35 minutes, flipping halfway through, until edges are golden and crisp.
06 - Remove from oven, sprinkle with fresh parsley, and serve immediately with optional lemon wedges.
# Expert Tips:
01 -
- They're as crispy as fries but feel lighter and more interesting, especially when that lemon hits your tongue.
- The whole thing takes less time than ordering delivery, and your kitchen smells incredible while they bake.
- Somehow they taste fancy enough for guests but simple enough that even a weeknight version turns out great.
02 -
- Soaking the potatoes in cold water for 30 minutes before marinating removes excess starch and gives you genuinely crispy wedges, not just browned ones—dry them thoroughly or the marinade won't stick.
- Cut side down matters: that flat surface on the baking sheet is what gets crispy and golden, so don't flip too early or you lose that.
03 -
- If your oven runs cool, increase the temperature by 10°C and check at 28 minutes so they don't cook unevenly.
- Cutting the potatoes to roughly the same thickness means they'll all finish cooking at the same time instead of some being crispy while others stay soft.