Crispy Baked Lemon Herb Potato Wedges
Sep 25
5 min read
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Crispy Baked Lemon Herb Potato Wedges are the perfect side or snack, combining golden-brown, oven-baked potato wedges with the bright zest of lemon and savory fresh herbs. Fluffy inside and crisp outside, these wedges are easy to make, naturally gluten-free, and sure to be a crowd-pleaser. Serve with your favorite dip for extra flavor.
Crispy Baked Lemon Herb Potato Wedges are an ideal side dish or tasty snack, offering a delightful balance of flavors and textures. These wedges are prepared by slicing russet potatoes into thick strips, tossing them in a mixture of olive oil, lemon zest, garlic, and fresh herbs such as rosemary and thyme. The seasoned potatoes are baked in a hot oven until they are golden brown and wonderfully crisp on the outside while remaining soft and fluffy on the inside. The lemon zest adds a refreshing brightness, while the combination of garlic and herbs lends a savory depth that perfectly complements the potatoes’ natural earthiness. A final sprinkle of flaky salt and a squeeze of fresh lemon juice before serving enhances their flavor even further. These potato wedges pair beautifully with both casual and more formal meals, making them a versatile and crowd-pleasing addition to any table. They are also naturally vegetarian and gluten-free, making them suitable for a range of dietary preferences. Serve them with your favorite dip, such as garlic aioli or a spicy ketchup, for maximum enjoyment.
Ingredients
- Russet potatoes — 4 large
- Olive oil — 3 tablespoons
- Fresh rosemary (chopped) — 1 tablespoon
- Fresh thyme (chopped) — 1 tablespoon
- Garlic (minced) — 2 cloves
- Lemon zest — 1 tablespoon
- Salt — 1 teaspoon, plus more to taste
- Black pepper — 1/2 teaspoon
- Fresh lemon juice — For serving
Directions
1. Preheat your oven to 425°F (220°C), and line a baking sheet with parchment paper.
2. Scrub and cut the potatoes into wedges, leaving the skins on for extra crispiness.
3. In a large mixing bowl, combine the olive oil, rosemary, thyme, garlic, lemon zest, salt, and black pepper.
4. Add the potato wedges to the bowl and toss well to coat evenly in the herb and oil mixture.
5. Arrange the wedges in a single layer on the prepared baking sheet, ensuring they are not overlapping.
6. Bake for 35-40 minutes, turning the wedges halfway through, until golden brown and crispy.
7. Remove from oven and let cool slightly; sprinkle with extra salt and a squeeze of fresh lemon juice.
8. Serve warm with your favorite dipping sauce.