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Crispy Lemon Pepper Wedges

Golden potato wedges with crisp edges, fluffy centres and bright lemon pepper.

EASY

45 MINS

SERVES 4

ABOUT THE RECIPE

Lemon pepper wedges need crisp edges, fluffy middles and enough lemon zest to make them feel brighter than the usual tray of potatoes. Soaking them first does the quiet work, helping the wedges bake up properly golden. Best served hot, ideally with people hovering near the tray.

THE RECIPE

Ingredients

4 medium potatoes, approximately 500g (Yukon Gold or Russet work best)

2 tbsp olive oil

2 tsp freshly cracked black pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1 tsp salt

Zest of 1 large lemon

1 tsp dried parsley

To Serve (optional)

Sour cream

Sweet chilli sauce

Grated cheese, such as cheddar

Method

1.

Wash and scrub the potatoes well, leaving the skin on. Cut each potato into eight wedges.

2.

Place the wedges into a large bowl, cover with cold water, and allow to soak for 30 minutes to remove excess starch. This step helps the wedges crisp up beautifully. Drain in a colander, rinse to remove any lingering starch, then pat the wedges completely dry with a clean tea towel.

3.

Preheat the oven to 200°C. While the oven is heating, combine the olive oil, black pepper, garlic powder, onion powder, smoked paprika, and salt in a large bowl. Stir with a fork until well mixed, then add the lemon zest and stir through evenly.

4.

Add the wedges to the bowl and toss until well coated in the seasoning. A spatula works well here to avoid sticky hands. Adding the wedges a handful at a time and mixing before adding more helps ensure an even coating.

5.

Arrange the wedges on a baking tray in a single layer, taking care not to overcrowd them. Bake for 25 to 35 minutes, flipping halfway through, until golden, crisp, and deeply tempting.

6.

Remove from the oven and immediately sprinkle over the dried parsley for a fresh finish.

7.

Serve hot as a side, or as a snack with sour cream, sweet chilli sauce, and a simple scattering of grated cheese over the top.

SAMANTHA'S NOTES

Soak the potatoes

Dry them well

Serve immediately

Dry the potatoes thoroughly before seasoning so they roast instead of steam. For extra crispness, use a preheated dark metal tray and avoid overcrowding.

These wedges are best straight from the oven while the edges are still properly crisp. If using an air fryer, cook in a single layer and shake halfway through.

Do not skip the soaking step. It removes excess starch and helps the wedges crisp properly. If you are short on time, even 20 minutes helps.

KEEP COOKING

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