Lemon Potato Wedges with Herbs (Print Version)
Golden wedges tossed with zesty lemon, garlic, and Mediterranean herbs for a crispy, aromatic side dish.
# What You Need:
→ Potatoes
01 - 1.5 lbs Yukon Gold or Russet potatoes
→ Marinade
02 - 3 tablespoons olive oil
03 - Zest of 1 lemon
04 - Juice of 1 lemon
05 - 2 cloves garlic, minced
06 - 1 teaspoon dried oregano
07 - 1 teaspoon dried thyme
08 - 1 teaspoon sea salt
09 - ½ teaspoon freshly ground black pepper
→ To Serve
10 - 2 tablespoons fresh parsley, chopped
11 - Extra lemon wedges for serving
# Directions:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Wash and scrub the potatoes thoroughly. Cut each potato into wedges, approximately 6 to 8 wedges per potato.
03 - In a large bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, dried oregano, dried thyme, sea salt, and black pepper until well combined.
04 - Add the potato wedges to the marinade bowl and toss until evenly and thoroughly coated with the herb mixture.
05 - Spread the coated potato wedges in a single layer on the prepared baking sheet with cut sides facing down to maximize crispiness.
06 - Bake for 30 to 35 minutes, flipping the wedges halfway through cooking, until the edges are golden brown and crispy.
07 - Remove from the oven and sprinkle with fresh chopped parsley. Serve immediately with lemon wedges on the side.
# Expert Tips:
01 -
- These wedges develop the most incredible crispy exterior while staying fluffy inside, a technique I perfected after countless family dinners where everyone fought over the crispiest pieces.
- The lemon-herb combination creates this unexpected brightness that elevates potatoes from basic side dish to the star of the meal.
02 -
- Water is the enemy of crispiness, so after washing your potatoes, dry them thoroughly with a clean kitchen towel before cutting them into wedges.
- The potato wedges need their space on the baking sheet, otherwise they steam rather than roast, which I learned the hard way after serving sadly soft wedges at my first dinner party.
03 -
- If you have the time, soak cut potatoes in cold water for 30 minutes before cooking to remove excess starch, resulting in a crispier exterior and fluffier interior.
- Let the potato wedges sit in the marinade for at least 10 minutes before baking if you can, allowing the flavors to penetrate deeper into each piece.