Lemon Potato Wedges

There's something about the smell of lemon and garlic hitting hot oil that makes me want to stand right at the oven door. I discovered these wedges on a random Tuesday when I had potatoes that needed using and a lemon sitting lonely on the counter, and somehow they became the thing everyone asks for now. The outside gets this incredible shatter-crunch, while the inside stays pillowy and tender, and that brightness from the lemon lifts everything else up. It's the kind of side dish that doesn't apologize for stealing the spotlight.

I made these for my sister's casual dinner party last summer, and watching people reach for a third wedge while barely looking up from conversation told me everything I needed to know. Someone asked if they were store-bought, which felt like the highest compliment, and I realized right then that these wedges had crossed from weeknight side into something people would actually remember.

Ingredients

• Russet or Yukon Gold potatoes (1.2 kg / 2.5 lbs): The starch in russets crisps up beautifully, while Yukon Golds stay tender inside, so either works depending on what you prefer, but scrub them well and keep the skin on for texture and nutrients.
• Olive oil (2 tbsp): This is your baseline for crispiness, so don't skimp or substitute with something that burns easily.
• Lemon juice and zest (from 1 large lemon): The juice flavors throughout, while the zest adds brightness and little bursts of citrus oil that make people wonder what your secret is.
• Garlic (3 cloves, minced): Mellow out in the heat rather than staying harsh, so mince it fine and don't worry about it turning bitter.
• Oregano (1 tsp dried): The herb that ties everything together in that Mediterranean way, grounding the lemon so it doesn't feel one-note.
• Thyme (1/2 tsp dried): Adds an earthy whisper that makes people taste it before they can name it.
• Smoked paprika (1/2 tsp): Not for heat, but for that subtle smoky depth that makes roasted potatoes feel intentional.
• Sea salt (1 tsp) and black pepper (1/2 tsp): Season generously since the potatoes soak up salt before the final roast, and freshly ground pepper matters here.
• Fresh parsley (2 tbsp, chopped): The final punctuation mark, added right at the end so it stays bright green and doesn't fade into the background.
• Lemon wedges for serving: Not just decoration, but an invitation to squeeze more brightness onto each bite if you want it.

Instructions

Get Your Oven Ready:

Preheat to 220°C (425°F) and line a baking sheet with parchment paper so cleanup is easy and nothing sticks to the pan.

Build Your Marinade:

Whisk together the olive oil, lemon juice and zest, minced garlic, oregano, thyme, smoked paprika, salt, and pepper in a large bowl until it smells incredible and looks emulsified. This is where the flavor lives, so take a moment to really blend it all together.

Coat the Potatoes:

Add your wedges to the bowl and toss everything thoroughly so every piece gets coated in that herb mixture. Use your hands if you need to, making sure nothing stays dry or lonely.

Arrange for Maximum Crispiness:

Spread the wedges in a single layer on the baking sheet with the cut sides down, which means they'll make direct contact with the heat and turn golden brown and crunchy. Don't crowd the pan or they'll steam instead of roast.

Roast and Flip:

Roast for 30 to 35 minutes, flipping them halfway through so both sides get their turn at the heat. You'll know they're ready when the edges are deep golden and crispy, and a fork pierces the center easily.

Finish and Serve:

Pull them from the oven, scatter fresh parsley over the top while they're still hot, and serve immediately with lemon wedges on the side so people can squeeze more brightness if they want it.

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There's a moment right when they come out of the oven, before anyone even tastes them, when the steam rises and the smell wraps around the kitchen, and that's when I know the dinner is going to be good. Those wedges have a way of turning a simple meal into something that feels like you tried harder than you actually did.

The Soaking Secret

If you have time, soak the cut wedges in cold water for 30 minutes before marinating them. This removes some of the surface starch and helps them crisp up even more dramatically, and I've found it makes a noticeable difference between just good and absolutely shatteringly crispy. The trade-off is extra prep time, but if you're not in a rush, it's worth doing.

Playing with Flavors

The beauty of this recipe is how forgiving it is once you understand the foundation. A pinch of chili flakes adds heat without changing the overall character, and I've swapped the parsley for fresh dill when I wanted something a little different and nobody complained. The lemon and garlic are non-negotiable, but everything else is an invitation to make it your own.

Beyond the Side Dish

These wedges don't need anything else to shine, but they're phenomenal alongside grilled fish, roasted chicken, or really any meat that benefits from something bright and crispy on the plate. I've also served them as a standalone snack with a dollop of yogurt mixed with lemon juice and garlic, which turns them into something almost creamy and entirely addictive.

• Make extra because they have a way of disappearing faster than you'd think.
• Cold leftovers are actually good the next day if you reheat them in a 180°C oven for 10 minutes to restore the crunch.
• These freeze beautifully before roasting, so you can prep a batch and have them ready whenever you need an easy side dish.

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These lemon potato wedges have become my go-to when I want something that tastes cared for but doesn't demand hours in the kitchen. They're the kind of recipe that works its way into regular rotation and stays there.

Recipe Questions & Answers

→ How do I achieve extra crispy potato wedges?

Soak the cut potatoes in cold water for 30 minutes before marinating to remove excess starch. Dry thoroughly before coating with the lemon-herb marinade and roasting for best crispiness.

→ What type of potatoes work best for wedges?

Russet or Yukon Gold potatoes are ideal due to their starchy texture, which crisps nicely while maintaining a tender inside.

→ Can I adjust the seasoning to add heat?

Yes, a pinch of chili flakes can be added to the marinade to introduce a mild spicy kick without overpowering the lemon flavor.

→ What is the best way to arrange potatoes for roasting?

Place the wedges in a single layer, cut side down on a baking sheet lined with parchment paper to maximize crispiness and even cooking.

→ Are these wedges suitable for gluten-free diets?

Yes, the ingredients are naturally gluten-free, making this a transparent choice for gluten-conscious diners.

→ What can I serve alongside these wedges?

They pair wonderfully with grilled meats, fish, or a cool yogurt dip for a satisfying accompaniment.