Lemon Potato Wedges Recipe


3 large Yukon Gold Potatoes, 10 to 12 ounces each. Peeled and cut lengthwise into 6 wedges 

6 tablespoons lemon olive oil

1/2 teaspoon dried oregano, plus more for garnish 

Sea Salt and freshly ground pepper 


Lemon Potato Wedges Recipe


serves 6

These amazing oven-baked wedges pair perfectly with roasted meat, or served as a side of their own. This particular recipe has been adapted from Kokkari by Erik Cosselmon and Janet Fletcher (Chronicle Books, 2010).


#1: Preheat oven to 450ºF (230º C)

#2: Put prepared potato wedges in a large bowl and add the lemon oil, oregano, 1 1/2 teaspoons sea salt, and several grinds of pepper. Toss so each wedge is evenly coated.

#3: Line a 9x13 inch baking pan with parchment paper and arrange the evenly arrange the wedges.

#4: Pour a half cup of water in the base of the tray (not over the wedges!). It's okay if the water touches the potatoes, as it serves to help steam the potatoes, but if the water is poured over them they will loose their seasoning.

#5: Bake for approximately 40 minutes till the wedges are tender when pierced and golden brown.

#6: Let cool for 15 minutes before eating.

***Tip: If you have a little prep time, cut the potato wedges 1-3 hours before you intend to bake them. Cut them and sprinkle salt over, then leave them in a colander in your sink until they're ready to be seasoned and baked. This them allows them to loose some excess moisture which will give you a crispier wedge, and debatably tastier, wedge. If doing this, rinse of excess salt and dry before seasoning and baking.