Lemon Potato Wedges (Printable)

Roasted potato wedges with lemon zest and fragrant herbs, offering a crisp outside and tender inside.

# What You'll 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

# How-To Steps:

01 - Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 - Whisk olive oil, lemon juice and zest, minced garlic, oregano, thyme, smoked paprika, sea salt, and black pepper in a large bowl.
03 - Add the potato wedges to the marinade and toss thoroughly to ensure even coating.
04 - Place potatoes cut side down in a single layer on the prepared baking sheet for optimal crispness.
05 - Bake for 30 to 35 minutes, flipping once halfway through, until golden brown and crispy on the edges.
06 - Remove from oven, sprinkle with chopped parsley, and serve hot with extra lemon wedges.

# Expert Suggestions:

01 -
  • They're crispy enough to eat with your hands, which means you'll probably eat more than you planned.
  • The lemon and herbs do all the heavy lifting, so you don't need complicated techniques or fancy ingredients.
  • Ready in under an hour from start to finish, perfect for weeknight dinners when you want something that tastes like effort but isn't.
02 -
  • If your potatoes turn out soggy, it's because they were too wet when they hit the pan or you didn't flip them, so dry them thoroughly after soaking and don't skip the halfway flip.
  • The difference between limp and crispy is a hot enough oven and giving them enough space on the sheet, so resist the urge to pile them up or lower the heat.
03 -
  • Use parchment paper instead of trying to oil the pan directly, because it prevents sticking and means you're tasting potato, not a greasy bottom.
  • Don't skip flipping them halfway through, even if the recipe is flexible on everything else, because that's the difference between crispy and just cooked.

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