![To make Greek lemon potato wedges, you need the following: - 4 large Russet potatoes, thoroughly washed and cut into wedges - 1/4 cup extra virgin olive oil - 3 tablespoons freshly squeezed lemon juice - 2 teaspoons dried oregano - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon sea salt - 1/2 teaspoon freshly cracked black pepper - 1/4 cup grated Parmesan cheese (optional, for a cheesy twist) - Fresh parsley, finely chopped (for garnish) Choose firm potatoes with smooth skin. Avoid potatoes with spots or wrinkles. Look for Russet potatoes for crispiness. They have a high starch content, which gives a fluffy inside. Always check for freshness by feeling them. If they feel light or soft, skip them. Fresh potatoes cook better and taste great. You can add different flavors for a twist. Try fresh herbs like rosemary or thyme. For heat, add a pinch of cayenne pepper. You can also use a mix of cheeses for a richer taste. Consider mixing in some lemon zest for more zing. These options let you customize your wedges to fit your taste. For the full recipe, check out the complete details above. To start, grab four large Russet potatoes. Wash them well under running water. Cutting them into wedges is next. Aim for even sizes so they cook evenly. You want them to be about 1 inch thick. This size helps them get crispy on the outside while staying soft inside. Now, let’s make the marinade. In a big bowl, mix together the olive oil and lemon juice first. Add the dried oregano, garlic powder, onion powder, sea salt, and black pepper next. Whisk everything together until it looks smooth. This mixture will coat the wedges and add tons of flavor. After coating the wedges, place them on a baking sheet. Make sure they are in a single layer. Leave space between each wedge. This helps them get that crispy texture. If you like cheese, sprinkle Parmesan on top now. Bake them in the oven at 425°F (220°C) for about 30 to 35 minutes. Flip the wedges halfway through. They should be golden brown and crispy when done. Let them cool for a few minutes before serving. Don't forget to garnish with fresh parsley! For the full recipe, check the link. To get the best crispy texture for your potato wedges, follow these steps: - Cut the potatoes evenly. This ensures they cook at the same rate. - Soak the wedges in cold water for 30 minutes. This removes excess starch. - Dry the wedges well with a towel before adding oil. Moisture can make them soggy. - Use a high heat when baking. Preheat your oven to 425°F (220°C). - Arrange the wedges in a single layer. This helps them crisp up nicely. - Flip them halfway through baking. This promotes even browning on all sides. Greek Lemon Potato Wedges pair well with many dishes. Consider these ideas: - Serve with grilled chicken or lamb. The lemon complements these meats. - Pair with a fresh Greek salad for a light meal. The flavors work well together. - Add a dollop of tzatziki sauce on the side. The coolness balances the zest. - Try with roasted vegetables for a hearty side dish. The flavors blend beautifully. Making these wedges ahead of time is easy. Here’s how: - Prepare the marinade and coat the potato wedges. - Place them in an airtight container. Store in the fridge for up to 24 hours. - When ready to cook, preheat your oven and bake as instructed. - You can also freeze uncooked wedges. Just thaw and bake when needed. For the full recipe, don’t forget to check out the detailed instructions! {{image_4}} You can change the herbs and spices for a new taste. Try fresh rosemary or thyme for a different flavor. You can also use smoked paprika for a little heat. If you want a bit of sweetness, add some cumin. These choices make the dish unique while keeping it tasty. If you want a vegan version, skip the cheese. The lemon and spices still give great flavor. You can use nutritional yeast for a cheesy taste without dairy. It adds a nutty flavor that pairs well with the potatoes. Want to make it colorful? Add veggies like bell peppers or zucchini. Cut them in similar sizes to the potato wedges. Toss them in the same lemon marinade. This adds nutrition and makes your dish more vibrant. It’s a fun way to get even more flavor and color on your plate. For the full recipe, check out the details above. To store leftover potato wedges, let them cool first. Place them in an airtight container. This keeps them fresh for about three days. If you plan to eat them later, store them in the fridge. Avoid leaving them out at room temperature for too long, as this can make them soggy. When you want to reheat the wedges, the oven is your best friend. Preheat your oven to 400°F (200°C). Spread the wedges on a baking sheet. Heat them for about 10-15 minutes. This method helps keep them crispy. You can also use an air fryer for extra crunch. Just remember to not overcrowd the basket. If you want to freeze the wedges, let them cool completely first. Arrange them in a single layer on a baking sheet. Freeze them for about an hour until firm. Then transfer them to a freezer bag. Make sure to remove as much air as possible. They can last up to three months in the freezer. When ready to eat, bake them from frozen for a quick and easy snack. It takes about 30 to 35 minutes to cook these wedges. Preheat your oven to 425°F (220°C). Bake until they turn golden brown and crispy. Flipping them halfway helps in even cooking. Yes, you can use other potatoes. While Russet potatoes work well, Yukon Gold or red potatoes are also great. They add different textures and flavors. Just make sure to cut them into similar sizes for even cooking. These wedges pair well with many dishes. Serve them with grilled chicken, fish, or lamb. They also go great with a fresh salad or a yogurt dip. You can even enjoy them as a snack by themselves! Yes, these wedges are a healthier snack option. They contain olive oil, which is a good fat. The potatoes are rich in vitamins and minerals. Just watch your portion size, especially if you add cheese! You can prep the potatoes and marinate them in advance. Keep them in the fridge for a few hours. When ready, bake them fresh for a crispy treat. This makes meal prep easy and fun. Cut the potatoes into wedges of even size. This ensures they cook evenly. Use a sharp knife for safety and ease. Rinse them after cutting to remove excess starch for extra crispiness. Check for a golden brown color and crispy texture. You can also pierce a wedge with a fork. If it goes in easily, the potato is cooked through and ready to eat. Absolutely! You can add various spices like paprika or cayenne for a kick. Fresh herbs like thyme or rosemary also work well. Feel free to experiment to find your favorite flavor combination. For the full recipe, visit the [Full Recipe]. Greek lemon potato wedges are a delight made from fresh, simple ingredients. You learned how to select the best potatoes and create a tasty marinade. We explored tips for achieving that perfect crispy texture too. You can make these wedges your own by trying different herbs or adding veggies. With the right storage and reheating methods, you can enjoy leftovers later. Explore these wedges with various sides for a complete meal. Dive into making these delicious potatoes, and share your creations with others!](https://recipetorch.com/wp-content/uploads/2025/07/c56c8bf7-e7cd-46cc-ba8b-8c9c36dda256-250x250.webp)
Greek Lemon Potato Wedges
Discover the perfect side dish with these Zesty Greek Lemon Potato Wedges! With a flavorful marinade of olive oil, lemon, and spices, these crispy baked wedges are sure to impress at any meal. In just 45 minutes, you can enjoy a delicious dish that’s easy to make and packed with vibrant flavors. Click through for the full recipe and elevate your next dinner! Perfect for family gatherings or cozy nights in.