Crispy Lemon Pepper Wedges

Crispy, golden wedges with bright lemon and cracked pepper.

by Samantha Tulett

Published Jan 14, 2026

RECIPE ↓

45 MINS

EASY

SERVES 4

About the Recipe

These Crispy Lemon Pepper Wedges are all about contrast. Crunchy edges, fluffy centres, and a generous hit of lemon zest that cuts through the richness in the best possible way. They are simple to make, but feel considered and elevated.

Soaking the potatoes before baking is the quiet hero here. It removes excess starch, helping the wedges crisp up beautifully in the oven, while olive oil, smoked paprika, and freshly cracked pepper create layers of savoury warmth. Finished with parsley and served hot, they are equally at home next to a main dish or enjoyed straight from the tray.

RECIPE

Crispy Lemon Pepper Wedges

by Samantha Tulett | City Slicker

COOK TIME

30 MINS

TOTAL TIME

45 MINS

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

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

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.

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.

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.

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.

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

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.

Tips

Do not skip the soaking step. It makes a noticeable difference to how crisp the wedges become. If you're short on time, even 20 minutes will make a difference.

Dry the potatoes thoroughly before seasoning. Any moisture will steam them instead of crisping them.

For extra crispness, use a dark metal baking tray and preheat it in the oven before adding the wedges. When you do add the wdges, avoid overcrowding the tray. Space allows the wedges to roast, not sweat.

Serve immediately. These wedges are at their best straight from the oven while the edges are still audibly crisp.

Want to make these wedges in an air fryer? Preheat your air fryer to 200°C. Cook wedges in a single layer for 20–25 minutes, shaking halfway through, until crispy.