Thick potato wedges are tossed with olive oil, lemon juice, garlic and dried oregano and rosemary, then laid cut-side down on a sheet pan with space around each one.
They roast at 425°F for 25 minutes before being turned, then another 15 to 20 minutes until the edges are crisp and browned and the centers are soft. Fresh thyme sprigs go on at the end.
Roasting Both Cut Faces
Each wedge browns one face, then the other.
First face down25 minutes at 425°F
The oiled cut side sits flat on the hot pan and turns deep golden.
Turned15 to 20 minutes more
The wedges flip onto their second cut face so both sides crisp.
CheckedEdges crisp, centers tender
A knife slides into the thickest wedge with no resistance.
How to Make It
Oven at 425°F, pan lined
Heat the oven to 425°F and line a large sheet pan.
Wedges coated
Toss the potato wedges with the olive oil, lemon juice, garlic, oregano, rosemary, salt and black pepper.
Roasted cut-side down
Arrange the wedges cut-side down with space between them and roast for 25 minutes.
Turned and roasted until crisp
Turn the wedges and roast 15 to 20 minutes more, until deeply golden, crisp at the edges and tender inside.
Garnished with thyme
Move to a platter and garnish with the fresh thyme sprigs.
Success Tips
- Use two sheet pans if the lemon-herb wedges will not fit with a gap between each one.
- Loosen each wedge with a thin metal spatula before turning so the browned face stays attached.
- Crush the dried rosemary between your fingers before tossing so it does not stay in hard needles.
Why This Recipe Works
- Roasting cut-side down puts the flat faces in direct contact with the hot pan, where they brown deeply.
- Spacing the wedges lets steam escape so the edges crisp instead of softening.
- Lemon juice in the coating gives a bright tang that the dried herbs cling to.
Ingredient Notes
- Yukon Gold potatoes
- Two and a half pounds cut into thick wedges with two flat cut faces each.
- Dried oregano and rosemary
- A teaspoon and a half of oregano and half a teaspoon of rosemary for the herb flecks.
- Fresh thyme sprigs
- Four sprigs laid over the finished platter.
Serving Ideas
Pile the wedges on a white platter with the thyme sprigs on top and serve while the edges are still crisp.
Storage and Reheating
Refrigerate
Refrigerate leftovers and reheat on a sheet pan in a hot oven to bring back the crisp edges.
Frequently Asked Questions
Where does the lemon flavour come from?
Two tablespoons of lemon juice tossed with the oil and herbs before roasting.
Is there feta or olives?
No. The wedges are finished only with fresh thyme.
