Coated with breadcrumbs and seasoned with rosemary and lemon, these potato wedges are a really simple but delicious side dish to serve with your favourite meals.
Lemon and rosemary potato wedges are Astra's speciality. As a good Irish man, he knows how to roast the potatoes to get that crunchiness and combine them with the perfect ingredients.
We always get lemons from my mum or friends as they all have lemon trees (we'll soon too!) and rosemary grows everywhere around our house so both ingredients are easily accessible for us. We end up making this recipe often for its simplicity and amazing taste.
It's a perfect option for the whole family, even picky eaters. Our toddler Luca loves them and they have the perfect shape for him to pick and eat with his little hands.
Ingredients
Potatoes. Russet or Yukon Gold potatoes are best for this side dish having a high starch content.
Lemons. You can use fresh or preserved lemons.
Rosemary. We love using fresh rosemary, but if you don't have fresh one, you can use dried rosemary or thyme.
Breadcrumbs. We use a local product called Quelitas, which are fine breadcrumbs. You can use any type of breadcrumbs you have or even make your own, just make sure they are fine breadcrumbs.
Spice mix. For our lemon and rosemary potato wedges, we use garlic and onion powder, smoked sweet paprika, salt and pepper. You can use this all-purpose seasoning and just add some sweet smoked paprika to the mixture.
Olive oil.
Garlic. Roasted garlic is just so good and makes this side dish complete.
How to make the perfect Potato Wedges
- Peel and cut the potatoes into thick wedges and place them on a baking tray.
- Add olive oil, garlic and onion powder, smoked sweet paprika, rosemary, fine breadcrumbs, the lemon cut into slices, salt and pepper.
- Toss the potato wedges with all the ingredients to get them all perfectly coated. We recommend you use your hands to coat them.
- Bake for 30-45 minutes or until crispy on the outside. Make sure you flip them over in between so they don't stick to the bottom of the tray. You can place a silicone baking mat on the baking tray before adding the potato wedges so they don't stick to the bottom and you will keep your tray clean (what a great discovery!).
Tip: Parboil the potato wedges for 5 minutes before adding them into the baking tray with the rest of the ingredients if you like them extra crunchy on the outside and soft on the inside.
How to make the Potato Wedges Gluten-free
Our recipe contains fine breadcrumbs, but we have an excellent alternative if you want a gluten-free option. Try this homemade greek seasoning. It's made out of different dried herbs and lemon pepper, the perfect mix for these lemon potato wedges.
Best main dishes to serve with our Lemon & Rosemary Potato Wedges
Cauliflower Steak with Romesco Sauce
Lemon & Rosemary Potato Wedges
Ingredients
- 6 to 8 potatoes Russet or Yukon Gold potatoes are best
- 2 to 3 tablespoon olive oil
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sweet smoked paprika
- 2 tablespoon fresh rosemary chopped
- Salt and pepper to taste
- 2 tablespoon fine breadcrumbs
- ½ lemon sliced
- 1 head of garlic with the bottom sliced of
Instructions
- Preheat the oven to 180C.
- Peel and cut the potatoes into thick wedges and place them on a baking tray.
- Add olive oil, garlic and onion powder, smoked sweet paprika, rosemary, fine breadcrumbs, the lemon cut into slices, a head of garlic and salt and pepper.
- Toss the potato wedges with all the ingredients to get them all perfectly coated. We recommend you use your hands to coat them if the potatoes.
- Transfer the potato wedges to a baking tray and add the head of garlic and the sliced lemon. Bake for 30-45 minutes or until crispy on the outside. Make sure you flip them over in between so they dont stick to the bottom of the tray.
Notes
Newsletter
Terry T says
This looks like it gives a great twist to the humble spud, will cook this one up and see how they taste, makes me feel hungry just looking at the photo of the potato wedges with garlic and lemon. Can't wait to eat them. Thanks
Amy says
These look like a brilliant side dish, can't wait to try them!
Laura says
Thank you Amy!
Emese says
My favorite herb to add to potato is rosemary. The breadcrumbs sounds like a neat trick. Will try to add them next time I make baked potatoes. Thanks for the tip.
Laura says
Thank you Emese, breadcrumbs are a great choice when making potato wedges 🙂
Sandhya's Kitchen says
We love these garlic, lemon and rosemary infused potato wedges!
Laura says
Thank you Sandhya
Alina | Cooking Journey Blog says
Lemon, rosemary and garlic definitely give much flavor to the potato wedges, so this is a must-have recipe for every family!
Laura says
True! Thank you Alina
Mahy says
These are fabulous wedges to make for when your friends come over. Delicious and entertaining at the same time!
Laura says
That's right, we make them all the time 🙂