Lemon Herb Potatoes
Side Dishes

Lemon-Herb Crispy Potato Wedges

Move over French Fries, these crispy, tangy, herb-y potatoes are here to take your place.

While they do take a while to cook, the smells alone are enough to make the wait worth it.

For an hour and a half your home will have the aroma of garlicky potatoes and herbs. I don’t know about you but this is my version of what heaven should smell like.

I make these in the toaster oven and they are pretty low maintenance except for checking on them once and a while to make sure they’re not burning or that the liquids haven’t dried up.

You can flip/coat them as often as you think is necessary, but it is mandatory to do it once in the beginning, then at the 40 minute mark, then again after another 40 minutes before you take them out (so that they are coated).

Here’s an image of the beginning and half way mark so you can see the progress for each:

tater phases

These bad boys come out tender on the inside, and crispy on the outside. 

They are a great side item for chicken (over rice) or seafood. 

I hope you love them as much as I do!

Lemon Herb Potatoes

Crispy Lemon Herb Potatoes

Yield: 8
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes

These crispy, lemony wedges take a long time to cook, but are well worth it. These are a spin on traditional Greek boiled and cooked potatoes.


  • 4 garlic cloves, cut into large pieces
  • 1 large lemon
  • 1 tbsp dried Oregano
  • 8 potatoes cut into large wedges (Yukon Gold is my preference)
  • Black Pepper
  • Sea Salt
  • 1/2 cup olive oil
  • 1 cup water
  • 1 bullion cube (chicken or vegetarian)


  1. Preheat oven to 420 degrees
  2. Boil water in a measuring cup - drop bullion cube into hot water to dissolve
  3. Mix all ingredients into bullion water except for garlic, salt and pepper
  4. Place potato wedges on a foil lined baking tray
  5. Pour mixture over potatoes, reserving half or more of mixture
  6. Coat the potatoes with salt and pepper, per taste preferences
  7. Drop garlic into the poured tray liquid so that the potatoes take on flavor but don't have garlic on top of them
  8. Bake for 40 minutes (watching to make sure potatoes don't get dry - if so, add more liquid as needed)
  9. With tongs, rotate the potatoes and add the rest of the liquid and then add more oregano, salt, and pepper as needed
  10. Bake for another 40 minutes, watching every 15 or so to make sure they're not burning or getting dry
  11. When finished, move the potatoes around in the liquid, then take them out and set them on a paper towel lined plate (to remove some of the excess oil).
  12. Serve.
Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 405Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 0mgSodium 105mgCarbohydrates 65gFiber 7gSugar 4gProtein 8g

This nutrition information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although alteredrecipe.com attempts to provide accurate nutritional information, these figures are only estimates.

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe