Crispy Roasted Potato Wedges with Lemon and Black Pepper
Golden-brown potato wedges seasoned with zesty lemon juice, aromatic black pepper, and olive oil create a perfect side dish for any meal. The little potatoes develop a crispy exterior while staying fluffy inside after roasting at high heat. Fresh lemon zest adds a bright finishing touch that complements grilled meats, roasted chicken, or can stand alone as a satisfying snack. This simple preparation lets the natural potato flavor shine through the bold seasoning.
Ingredients
Instructions
- 1
Preheat oven and line a rimmed baking sheet with parchment paper
- 2
Halve little potatoes lengthwise, then slice again to quarter into wedges
- 3
Combine oil, lemon juice, pepper and salt in a large bowl and stir
- 4
Add potato wedges and toss to coat evenly with seasoning mixture
- 5
Spread wedges evenly on prepared baking sheet and bake
- 6
Flip potatoes and continue baking until tender inside and golden brown outside
- 7
Sprinkle with lemon zest if desired and serve
Tips
Cut potato wedges uniformly so they cook evenly and develop consistent browning throughout.
Don't overcrowd the baking sheet - use two sheets if needed to ensure proper crisping.
Let potatoes rest briefly after seasoning to allow flavors to absorb before roasting.
Good to Know
Store leftover wedges in refrigerator for up to 3 days in covered container
Cut potatoes up to 4 hours ahead and store in water to prevent browning
Serve immediately while hot and crispy for best texture
Common Mistakes
Cut wedges evenly to avoid some pieces burning while others stay undercooked
Don't skip flipping to avoid uneven browning on one side
Substitutions
FAQ
Can I use regular potatoes instead of little potatoes?
Yes, use russet or Yukon potatoes cut into similar sized wedges. They may need a few extra minutes cooking time to become tender.
How long do these keep in the refrigerator?
Leftover potato wedges stay fresh for up to 3 days refrigerated. Reheat in oven at 350°F for best results.
Can I freeze these potato wedges?
Cooked wedges can be frozen for up to 2 months. Freeze on a tray first, then transfer to bags. Reheat from frozen in the oven.