Lemon Thyme Potato Wedges
These addicting potato wedges are loaded with tasty flavors like lemon, thyme, and garlic that will quickly make this recipe a family-favorite side dish for lunch or dinner. Since these wedges are baked at a higher heat, they come out of the oven with a perfectly crispy exterior and deliciously pillowy interior.
These lemon thyme potato wedges are also an ideal dish for those craving French fries while still wanting to eat healthy because they are made with only a few fresh, whole ingredients. They are also free of refined oils commonly found on restaurant fries (like canola or peanut oil) and are instead made with heart-healthy avocado oil (which is also the ideal oil to use in recipes that require cooking with higher heat temperatures).
Lemon Thyme Potato Wedges
This dish is vegan-friendly free of dairy, eggs, soy, gluten, grains, wheat, peanuts, refined oils, refined sugars, and artificial flavors.
- 5 large (or 7 small/medium) russet potatoes, rinsed + scrubbed
- 1/3 cup avocado oil
- zest of 1 lemon
- juice of ½ lemon
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2-3 tablespoons fresh thyme, chopped
- Preheat the oven to 400F. Coat a sheet pan with non-stick spray or, for easy cleanup, cover with parchment paper.
- Cut each potato into 8 even wedges (see notes).
- For extra crispiness, soak potato wedges in a bowl of warm water for 10 minutes, drain, then pat dry (see notes).
- Place potato wedges on the sheet pan.
- Whisk together avocado oil, lemon zest, and lemon juice and drizzle on the potato wedges.
- Sprinkle potato wedges with the garlic powder, onion powder, salt, and pepper. Toss potato wedges until mixed well and each wedge is coated with oil and spices.
- Line potato wedges on the sheet pan, making sure each wedge is placed cut-side down with about ¼ inch of space on both sides of the wedge. Create three even rows of potato wedges. If one sheet pan doesn’t provide enough room, place the remaining potato wedges on a second sheet pan.
- Bake in the oven for 30 minutes. Flip wedges, making sure they’re still cut-side down, and bake an additional 25-30 minutes, or until golden brown and fragrant.
- Remove from oven and sprinkle with chopped thyme. Serve with your choice of sauce, or sprinkle with additional lemon juice and salt, and enjoy!
- When cutting each potato, I start by cutting one in half lengthwise, creating two large halves. I then cut each half in half (length-wise), then half those pieces again (length-wise). So each potato is cut into 8 even wedges.
- I can’t remember where I read about this, but soaking the potatoes in warm water releases some of the starch, which creates a crispier exterior during baking. You can omit this step (they still turn our crispy and delicious) but after trying both ways, I definitely prefer the extra step – for me, the crispier the better!