Delicious Greek Lemon Herb Potato Wedges that are crispy on the outside, soft on the inside, and bursting with Mediterranean flavors.
Greek Lemon Herb Potato Wedges
- 4 large russet potatoes, scrubbed and cut into wedges
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, combine olive oil, garlic, lemon juice, rosemary, thyme, oregano, salt, and pepper.
- Add potato wedges to the bowl and toss until evenly coated.
- Arrange the wedges on the prepared baking sheet in a single layer.
- Bake for 25-30 minutes, flipping halfway through, until the wedges are golden brown and crispy.
- Remove from the oven and let them cool slightly before serving.
Prep time: 10 minutes
Cook time: 30 minutes
Yield: 4 servings
Nutritional information per serving:
- Calories: 240
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 3g
- Fat: 10g