Best 5 Roasted Lemon Garlic Potato Wedges Recipes
**Roasted Lemon Garlic Potato Wedges: A Culinary Symphony of Crispy Delights**
Embark on a tantalizing culinary journey with our roasted lemon garlic potato wedges, where flavors dance in perfect harmony. These crispy wedges, infused with the essence of tangy lemon and aromatic garlic, will elevate your taste buds to new heights. Prepared with wholesome potatoes, this delightful dish offers a delightful balance of textures, ranging from a crispy exterior to a tender and fluffy interior. Each bite promises an explosion of flavors, leaving you craving more.
Our collection of recipes caters to diverse dietary preferences, ensuring that everyone can savor the delectable goodness of roasted potato wedges. From classic preparations to vegan and gluten-free variations, we have something for every palate. Indulge in our traditional recipe for a timeless classic, or explore our vegan and gluten-free versions for a guilt-free indulgence.
Our classic roasted lemon garlic potato wedges recipe takes you on a culinary adventure, where the zesty zing of lemon and the savory notes of garlic create a symphony of flavors. With a simple blend of herbs and spices, these wedges emerge from the oven golden brown and irresistibly crispy.
For those seeking a plant-based alternative, our vegan roasted potato wedges offer a delightful twist. With a combination of olive oil, lemon juice, garlic, and a touch of paprika, these wedges are every bit as crispy and flavorful as their traditional counterpart.
Those with gluten sensitivities can rejoice in our gluten-free roasted potato wedges. Using gluten-free flour and a carefully selected blend of seasonings, these wedges deliver the same crispy texture and delectable taste without compromising on quality.
No matter your dietary preferences, our roasted lemon garlic potato wedges are a culinary delight that will tantalize your taste buds. So, gather your ingredients, preheat your oven, and prepare to embark on a flavor-filled journey with our collection of irresistible recipes.
BAKED LEMON GARLIC POTATO WEDGES
Enjoy this recipe using Better Than Bouillon bases
Categories main
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425F. Whisk together oil, Garlic Base, lemon zest, lemon juice, oregano and paprika; toss with potato wedges. Arrange on large parchment paper-lined baking sheet.
- Bake, tossing once, for 30 to 35 minutes or until browned and tender. Sprinkle with dill before serving.
GREEK LEMON POTATOES
Recipe video above. The idea behind this recipe is that the potatoes suck up the amazing lemon-garlic-oregano flavoured broth, then roasted until golden crispy edges. These won't go super crunchy because of the way they're cooked - but you won't miss the crunch because they have flavour unlike any other ordinary roasted potato! If crunch is what you're after, try these recipes: Duck Fat Potatoes, or Truly Crunchy Roast Potatoes.
Provided by Nagi
Categories Sides
Time 1h20m
Number Of Ingredients 8
Steps:
- Preheat oven to 200°C/390°F (180°Cfan).
- Cut potatoes: Peel potatoes and cut large ones into thick wedges - about 3cm / 1.2" thick - and medium ones into 3 (see photo in post).
- Coat potatoes: Place potatoes in a roasting pan with all the other ingredients. Toss well.
- Roast 45 minutes: Roast for 20 minutes. Turn potatoes, roast for a further 25 to 30 minutes until the liquid is mostly absorbed by potatoes/evaporated and you're left with mainly oil in the pan.
- To crisp the potatoes (optional): Transfer potatoes to a separate tray. (Note 3) Tilt the original roasting pan and scoop off as much of the oil as you can (some juices is ok), then drizzle over the potatoes.
- Roast 35 minutes: Transfer potatoes to oven and roast for 35 - 40 minutes, turning once or twice, until potatoes are golden and a bit crispy on the edges.
- Heat pan juices: Return pan #1 with the garlic juices to the oven for the last 5 - 10 minutes or so to reduce down and make the garlic golden. (Optional, Note 4)
- Plate up: Transfer potatoes to serving platter. Drizzle over the reduced garlic pan juices (or toss potatoes in the pan). Serve, garnished with lemon wedges and oregano if desired.
Nutrition Facts : Calories 349 kcal, Carbohydrate 32 g, Protein 7 g, Fat 22 g, SaturatedFat 3 g, Sodium 976 mg, Fiber 6 g, ServingSize 1 serving
LEMON-GARLIC POTATO WEDGES
These quick and easy roasted potato wedges are the perfect side dish for almost any entree. They're also great as an appetizer with a sprinkle of sea salt flakes (such as Maldon®) or with a tasty dip.
Provided by lutzflcat
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a large baking sheet with cooking spray, or line with foil and grease the foil. Set aside.
- Whisk olive oil, butter, garlic, salt and pepper together in a large bowl. Cut each unpeeled potato into 8 wedges, add to the bowl, and toss to coat. Spread potato wedges out on the baking sheet.
- Bake until potatoes are crispy on the outside and tender on the inside, 25 to 30 minutes.
- Remove the potatoes from the oven. Combine lemon zest and parsley in a small bowl, sprinkle over the potatoes, and serve.
Nutrition Facts : Calories 222.6 calories, Carbohydrate 25.5 g, Cholesterol 15.3 mg, Fat 12.7 g, Fiber 3.5 g, Protein 3.1 g, SaturatedFat 4.6 g, Sodium 301.6 mg, Sugar 1.2 g
ROASTED PARMESAN POTATO WEDGES
From Stratford, Wisconsin, Linda Rock shares the secret to her tender oven-baked potato wedges. As savory as they are good for you, the potatoes have a mouthwatering cheese and herb coating that adds a pretty golden color...and just the right amount of flavor.-Linda Rock, Stratford, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Cut each potato lengthwise in half. Cut each half into three wedges. In a large bowl, sprinkle potatoes with oil; toss to coat. Combine the remaining ingredients. Add to potatoes; toss to coat., Arrange potatoes in a single layer on a 15x10x1-in. baking pan coated with cooking spray. Sprinkle with any remaining coating. Bake until golden brown and tender, 45-55 minutes.
Nutrition Facts : Calories 179 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 387mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
ROASTED POTATO WEDGES
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 475 degrees F.
- Toss the potato wedges with the olive oil, garlic powder, salt and pepper in a bowl. Lay the potatoes on a baking sheet and cook until golden brown on each side, flipping halfway through, about 12 minutes per side. When both sides are golden and the potatoes can be pierced easily with a fork, the taters are done.
Tips:
- Choose the right potatoes: For the best results, use a starchy potato variety such as Yukon Gold or Russet potatoes. These potatoes will hold their shape well and become crispy on the outside and fluffy on the inside when roasted.
- Cut the potatoes into even-sized wedges: This will help them cook evenly. If the wedges are too thick, they may not cook through, and if they are too thin, they may burn.
- Toss the potatoes with olive oil, salt, and pepper: This will help them to brown and develop flavor.
- Roast the potatoes at a high temperature: This will help them to get crispy on the outside. 425°F (220°C) is a good temperature.
- Roast the potatoes until they are golden brown and tender: This may take 20-30 minutes, depending on the size of the wedges.
- Serve the potatoes immediately: They are best enjoyed hot and crispy.
Conclusion:
Roasted lemon garlic potato wedges are a delicious and easy side dish that can be enjoyed with a variety of main courses. They are perfect for a weeknight meal or a special occasion. With a few simple tips, you can make sure that your potato wedges are crispy, flavorful, and perfect every time.
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