Greek Lemon Potato Wedges

$- 4 large Russet potatoes, washed and cut into wedges - 1/4 cup olive oil - 3 tablespoons fresh lemon juice - 2 teaspoons dried oregano - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/4 cup grated Parmesan cheese (optional) - Fresh parsley, chopped (for garnish) The main ingredients in this recipe are simple yet vital. Fresh, quality potatoes make a big difference. I prefer Russet potatoes for their fluffy texture. Olive oil is key for crispiness and flavor. Fresh lemon juice adds a bright, zesty kick. Dried oregano and garlic powder give a wonderful aroma and taste. Always choose high-quality olive oil for the best results. You can try other potatoes too, like Yukon Gold or red potatoes. Both will bring different textures and tastes. Adding cheese can take these wedges to the next level. I love to use Parmesan for a nutty flavor. You can also try feta cheese for a salty touch. For herbs, consider adding fresh rosemary or thyme. Both herbs will boost the aroma. Dried basil works too if you don't have fresh herbs. Spices can create a unique twist. Try adding paprika for heat or cumin for warmth. A pinch of chili flakes can add a nice kick. Feel free to mix and match these suggestions! How to properly wash and cut potatoes Start by washing your potatoes under cold water. Scrub them to remove dirt. You can leave the skin on for added texture. Cut each potato in half lengthwise, then slice each half into wedges. Aim for uniform sizes to ensure even cooking. Mixing the marinade for flavor infusion In a big bowl, combine olive oil, fresh lemon juice, dried oregano, garlic powder, onion powder, salt, and black pepper. Whisk this mixture until it blends well. This marinade gives the wedges a bright, zesty flavor. Tips for even coating of wedges Add the potato wedges to the marinade. Toss them gently to coat each wedge evenly. Make sure all sides get the marinade. This step is key for maximum flavor. Ideal oven settings for optimal cooking Preheat your oven to 425°F (220°C). A hot oven helps the wedges crisp up nicely. This temperature is perfect for roasting potatoes. Importance of spacing on the baking sheet Line a baking sheet with parchment paper. Arrange the wedges in a single layer, leaving space between them. Avoid overcrowding. This helps them cook evenly and become crispy. Guidelines for checking doneness Bake the wedges for 30-35 minutes. Flip them halfway through to ensure all sides brown. They are done when they turn golden brown and feel crispy to the touch. Best ways to serve Greek Lemon Potato Wedges Once out of the oven, let the wedges cool for a few minutes. Serve them warm, garnished with chopped fresh parsley for a pop of color. Pairing suggestions with dips or sauces These wedges pair well with tzatziki or a creamy garlic dip. A simple yogurt sauce can also enhance their flavor. Ideal accompaniments for a complete meal Serve Greek lemon potato wedges as a side dish with grilled chicken or fish. They also work well with salads or roasted vegetables. Enjoy these tasty wedges with your favorite main dish! For a complete guide, refer to the Full Recipe. To make your Greek lemon potato wedges extra crispy, follow these tips: - Choose the Right Potatoes: Use starchy potatoes like Russets. They give the best texture. - Cut Evenly: Cut your wedges into similar sizes. This helps them cook evenly. - Soak in Water: Soak the cut wedges in cold water for 30 minutes. This removes excess starch. - Dry Thoroughly: After soaking, dry the wedges well with a towel. Moisture can make them soggy. - Oil Generously: Coat the wedges in olive oil. This helps them crisp up nicely. - Flipping is Key: Flip the wedges halfway through baking. This ensures all sides get golden. For faster results, try using an air fryer. Preheat it to 400°F. Cook for about 20 minutes, shaking halfway through. You can prepare these wedges in advance for parties or family meals: - Prep Ahead: Cut and marinate the wedges the day before. Store them in the fridge. - Storage: Place cooked wedges in an airtight container. They last about three days. - Reheating: To keep them crispy, reheat in the oven at 375°F for 10-15 minutes. Avoid the microwave, as it can make them soggy. Greek lemon potato wedges fit well into meal preps: - Pair with Proteins: Add chicken or fish for a balanced meal. - Store Smart: Use glass containers for easy heating. They keep the wedges fresh. - Flavor Variations: Change up the spices for different meals. Try adding smoked paprika or fresh herbs to keep things exciting. For the full recipe, check out the entire section on Greek Lemon Potato Wedges. {{image_2}} You can change the flavor of Greek lemon potato wedges easily. For a Mediterranean twist, try adding some dried thyme or basil. They add a nice herbal note. Want some heat? Sprinkle chili flakes or paprika for a spicy kick. It really wakes up the dish! You can also infuse fresh herbs like rosemary or thyme. Just chop them finely and mix them into the marinade. Each choice will make your wedges feel new and exciting. If you need gluten-free options, check your seasoning. Many are naturally free of gluten. Just read the labels carefully. For a vegan dish, skip the Parmesan cheese. The wedges are still tasty without it! If you're watching carbs, consider using cauliflower instead of potatoes. You can cut cauliflower into similar shapes. It will still soak up the lemon flavor and bake nicely. These potato wedges are not just a side dish. You can turn them into a salad topping. Just chop the wedges and mix them with greens. They add a crunchy texture and great taste. They also pair well with grilled meats or fish. Serve them alongside chicken or salmon for a full meal. For brunch, place the wedges on a plate with eggs and bacon. They make a fun addition to your breakfast spread. For more ideas, check out the Full Recipe. To keep your Greek lemon potato wedges fresh, follow these tips: - Allow the wedges to cool completely before storing them. - Place them in an airtight container or wrap them tightly in foil. - Store in the fridge at 40°F (4°C) or lower. - You can freeze them for longer storage, but they may lose some crispiness. These wedges stay good in the fridge for about 3-5 days. If you freeze them, aim to use them within a month. Look for signs of spoilage, like a strange smell or slimy texture. If you see these, it’s best to throw them out. To enjoy your Greek lemon potato wedges again, reheating properly is key: - The oven is the best method. Preheat it to 400°F (200°C) and warm the wedges for about 10-15 minutes. - Using the oven helps keep them crispy. - If you use a microwave, place a paper towel under the wedges to absorb moisture. This may help reduce sogginess. The oven method gives the best taste and texture. You can find the full recipe for these wedges and more tips on how to enjoy them. Greek Lemon Potato Wedges can last about 3 to 5 days in the fridge. Make sure to keep them in an airtight container. To check for spoilage, look for changes in texture or smell. If they feel mushy or smell off, it’s best to toss them. Yes, you can make these wedges in an air fryer! Start by spraying the basket with oil. Toss the wedges in the lemon-olive oil mix as usual. Arrange them in a single layer in the basket. Set the air fryer to 400°F (200°C) and cook for 20 to 25 minutes. Shake the basket halfway through for even crispiness. Some great dips for these wedges include tzatziki, hummus, and garlic aioli. Tzatziki adds a fresh, cool taste, while hummus brings creaminess. If you want convenience, store-bought options work well. Homemade dips can taste even better, so try making your own for a special touch! Greek Lemon Potato Wedges are fun and simple to make. Quality ingredients, like fresh herbs and good potatoes, really boost flavor. You can customize with different spices or cheeses. Remember to follow the steps for prep and baking to get that perfect crispness. These wedges fit well into meal prep, making meals easy. Store extras properly and reheat with care for tasty snacks later. Enjoy making and sharing these delicious wedges with family and friends!$

Greek Lemon Potato Wedges

Discover the irresistible flavor of Zesty Greek Lemon Potato Wedges, the perfect side dish for any meal! With simple ingredients like olive oil, fresh lemon juice, and a hint of oregano, these crispy wedges are bursting with taste. They're easy to make and ready in just 45 minutes. Click through to explore this delicious recipe that will elevate your dinner table and impress your guests!

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Ingredients

4 large Russet potatoes, washed and cut into wedges

1/4 cup olive oil

3 tablespoons fresh lemon juice

2 teaspoons dried oregano

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup grated Parmesan cheese (optional, for a cheesy twist)

Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 425°F (220°C).

In a large bowl, combine the olive oil, lemon juice, dried oregano, garlic powder, onion powder, salt, and pepper. Whisk together until well blended.

Add the potato wedges to the bowl, and toss them in the lemon-olive oil mixture until they are evenly coated.

Arrange the coated potato wedges in a single layer on a parchment-lined baking sheet. Ensure they aren’t overcrowded for optimal crispiness.

If using, sprinkle the grated Parmesan cheese over the wedges for added flavor.

Bake in the preheated oven for 30-35 minutes, flipping halfway through, until the wedges are golden brown and crispy on the outside.

Remove from the oven and let cool for a few minutes before serving.

Garnish with chopped fresh parsley before serving.

Prep Time: 10 mins | Total Time: 45 mins | Servings: 4