Lemon Potato Wedges Crispy (Printable)

Golden potato wedges tossed in lemon, garlic, and herbs baked until crisp and flavorful.

# What You'll Need:

→ Potatoes

01 - 2.5 lbs russet or Yukon Gold potatoes, scrubbed and cut into wedges

→ Marinade

02 - 3 tablespoons extra-virgin olive oil
03 - Zest of 1 lemon
04 - Juice of 1 lemon
05 - 3 garlic cloves, minced
06 - 1 teaspoon dried oregano
07 - ½ teaspoon dried thyme
08 - 1 teaspoon sea salt
09 - ½ teaspoon freshly ground black pepper

→ To Finish

10 - 2 tablespoons chopped fresh parsley
11 - Lemon wedges for serving (optional)

# How-To Steps:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or lightly coat with oil.
02 - Combine olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, sea salt, and black pepper in a large bowl; whisk until blended.
03 - Add the potato wedges to the marinade and toss thoroughly to ensure even coating.
04 - Spread the coated wedges in a single layer on the prepared baking sheet with cut sides facing down to optimize crispness.
05 - Bake for 30 to 35 minutes, flipping wedges halfway through, until edges are golden and crispy.
06 - Remove from oven, sprinkle with fresh chopped parsley, and serve immediately with optional lemon wedges.

# Expert Advice:

01 -
  • They're crispy on the outside but somehow stay fluffy inside, which feels like the best of both worlds.
  • The lemon keeps them light and Mediterranean-tasting, so you can eat more without feeling guilty.
  • One pan, minimal cleanup, and they cook while you're doing other things—weeknight magic.
02 -
  • If your potatoes release too much moisture onto the baking sheet, they'll steam instead of crisping—patting them dry after marinating makes all the difference.
  • Flipping them halfway through is non-negotiable; it gives you that even, golden crust that makes people ask for seconds.
03 -
  • If you have time, soak the cut potatoes in cold water for 30 minutes before marinating—it removes excess starch and gives you even crispier results.
  • Don't skip the lemon zest; it carries the flavor better than juice alone and creates those little bright pops you'll taste in every bite.

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