Lemon Potato Wedges (Printable)

Oven-baked potato wedges infused with zesty lemon, garlic, and herbs for a flavorful, crispy side.

# 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 Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly oil it.
02 - In a large bowl, whisk together olive oil, lemon zest and juice, minced garlic, oregano, thyme, salt, and pepper.
03 - Add potato wedges to the marinade and toss until evenly coated.
04 - Spread potatoes in a single layer on the prepared baking sheet, placing cut side down to maximize crispiness.
05 - Bake for 30 to 35 minutes, flipping halfway through, until golden brown and crisp on the edges.
06 - Remove from oven, sprinkle with fresh parsley, and serve immediately with optional lemon wedges.

# Expert Advice:

01 -
  • They're crispy on the outside, tender inside, and require zero deep frying or guilty feelings.
  • The lemon and herbs make these taste restaurant-quality but come together in your own kitchen in minutes.
  • Once you nail this technique, you'll find yourself making them for everything from weeknight dinners to casual entertaining.
02 -
  • Pat your potatoes completely dry after cutting them, or the marinade won't stick and they'll steam instead of crisping—I learned this the hard way with soggy wedges.
  • Don't flip them too early or too often; let them sit for at least 15 minutes before that first flip so a golden crust can form.
03 -
  • Soak your cut wedges in cold water for 30 minutes before marinating to remove excess starch; this is the move for extra-crispy exteriors.
  • Don't move them around the pan too much while they bake—let them develop that golden crust undisturbed, then flip once and leave them be.

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