83% would make this again

Lemon Pepper Wedges

Q: How do I get the wedges crispy on the outside and fluffy inside?

Start by removing excess starch and drying the wedges well, then roast or cook at a high temperature so the outside browns quickly while the inside stays soft. Parboiling briefly or soaking in cold water, then drying and tossing the wedges in enough oil so they are evenly coated helps a lot. Evidence from cooks and recipe tests shows this method consistently improves crispiness.

Q: What type of potato should I use?

Use a floury or starchy potato like Russet for the crispiest edges and a fluffy interior, or try Yukon Gold if you prefer a creamier bite with good colour. Many recipes and air fryer guides recommend these varieties as the best balance of texture and flavour.

Q: Do I need to soak or parboil the wedges first?

Soaking in cold water for 20 to 30 minutes removes surface starch and helps crisping, while parboiling for a few minutes will speed cooking and make the inside tender. Either method works; soaking is the gentler, lower fuss option and parboiling gives a slightly faster, very reliable result.

Q: What are the oven and air fryer times and temperatures?

For the oven preheat to 200 degrees Celsius or 400 degrees Fahrenheit and roast in a single layer on a hot tray for about 35 to 45 minutes, turning once. For the air fryer heat to about 190 degrees Celsius or 380 degrees Fahrenheit and cook in a single layer for about 15 to 25 minutes, shaking or turning halfway and working in batches if needed. These ranges match tested recipes and help avoid crowding which makes wedges steam instead of roast.

Q: How do I stop garlic and onion flavours from burning while still getting good seasoning?

Keep delicate powdered seasonings light during cooking and add a final sprinkle of garlic powder or onion powder right after the wedges come out while they are hot so the flavour sticks without burning. Another option is to use garlic powder in the oil mix at low amounts and boost fresh garlic or lemon zest at the end for bright flavour without scorch. User tips and recipe notes recommend finishing fragile spices after cooking for best flavour.

Q: Can I make them ahead and how do I reheat?

You can roast or air fry the wedges ahead and store them in the fridge for up to 3 days. To reheat and restore some crisp, use the oven at 200 degrees Celsius or the air fryer at 180 to 190 degrees Celsius for 6 to 10 minutes until warmed and the edges re-crisp. Avoid the microwave for reheating if you want to keep them crisp. Sources and user experience both recommend oven or air fryer reheating for best texture.

Vish G

November 15, 2025

There’s something comforting about a warm batch of Lemon Pepper Wedges fresh from the oven. Each bite brings a simple mix of citrus and gentle heat that fits almost any meal. It’s an easy go-to recipe when you want a flavourful lunch or dinner without much effort.

PREP TIME

15 MIN

COOK TIME

40 MIN

SERVINGS

Ingredients

2 lb / 1 kg potatoes (Russet or Yukon Gold)
3 tbsp olive oil
2–3 tsp lemon pepper seasoning
1 tsp dried oregano or dried rosemary (optional)
1 tsp salt
Black pepper to taste
1 tsp garlic powder (added after cooking)
1 tsp onion powder (added after cooking)
Optional: grated lemon zest or a small squeeze of lemon juice for extra brightness
For the Lemon Herb Aioli
½ cup / 120 g mayonnaise / vegan mayo
1 garlic clove, minced or grated
1 tbsp fresh lemon juice
1 tsp lemon zest
1 tbsp chopped fresh parsley or dill
Salt and pepper to taste

Instructions

Wash the potatoes and cut them into even wedges, leaving the skins on for extra texture.
Soak the wedges in a bowl of cold water for 20–30 minutes to remove starch, then drain and pat them completely dry with a clean towel so they crisp well.
Mix the olive oil, lemon pepper seasoning, dried herbs if using, salt and black pepper in a large bowl, then toss the dried wedges in the mix until evenly coated.
Preheat the oven to 400°F / 200°C and place a baking tray in the oven while it heats so the wedges hit a hot surface.
Spread the wedges out in a single layer on the hot tray, leaving space between each piece so they roast instead of steam.
Bake for 20–25 minutes, flip them, then bake for another 15–20 minutes or until golden and crisp.
Sprinkle the garlic powder and onion powder over the wedges right after they come out of the oven so the flavours stay bright and don’t burn.
For the aioli, stir together the mayonnaise, garlic, lemon juice, lemon zest, parsley, salt and pepper until smooth, then chill until serving.
Serve the wedges hot with the lemon herb aioli on the side.