Lemon Garlic Potato Wedges

Lemon and garlic, the ultimate flavor duo, elevate these crispy potato wedges to a whole new level! With a zesty marinade and a sprinkle of Parmesan cheese, these tender and crunchy bites will quickly become your new go-to side dish or snack.

Ready Time

50 mins

Yields

10 servings

Ingredients

2 1/2 pounds potatoes, cut into wedges
2 lemons, juiced
6 cloves garlic, minced
1/2 cup olive oil
1 teaspoon dried oregano
1 teaspoon paprika
Salt and pepper to taste
1/4 cup grated Parmesan cheese (optional)
1/4 cup chopped fresh parsley (optional)

Instructions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together lemon juice, garlic, olive oil, oregano, paprika, salt, and pepper.

Add the potato wedges to the bowl and toss to coat evenly with the marinade. Arrange the potato wedges in a single layer on the prepared baking sheet.

You may need to do this in batches depending on the size of your baking sheet.

Roast the potato wedges in the preheated oven for 25-30 minutes, or until crispy on the outside and tender on the inside. If using, sprinkle the Parmesan cheese and chopped parsley over the potato wedges and return to the oven for an additional 1-2 minutes, or until the cheese is melted and bubbly.

Remove the potato wedges from the oven and serve hot.

Notes

For the best results, make sure to cut the potato wedges into relatively uniform sizes so that they cook evenly. Don’t overcrowd the baking sheet, as this can prevent the potato wedges from cooking crispy on the outside.

If necessary, do them in batches to ensure they have enough room.

To get the most out of the lemon juice, use freshly squeezed lemons instead of bottled juice. If you’re not a fan of oregano, feel free to substitute it with another herb like thyme or rosemary to give the potato wedges a different flavor profile.

Keep an eye on the potato wedges during the last 5-10 minutes of cooking, as they can go from crispy to burnt quickly.

If you choose to add Parmesan cheese, be sure to sprinkle it on evenly so that every potato wedge gets a good coating. Leftover potato wedges can be reheated in the oven at 375°F (190°C) for about 10-15 minutes, or until crispy again.