Fresh-Pressed Olive Oil Club

Lemony Greek-Style Potato Wedges

Lemony Greek-Style Potato Wedges

One of my Merry Band of Tasters highly recommends these crisp potato wedges. If desired, substitute Dijon for the yellow mustard, or chopped fresh rosemary for the dried oregano. Parboiling the potatoes (especially with the added alkalinity of baking soda) contributes to their crispiness.


  • 2 1/4 pounds russet potatoes, peeled and cut lengthwise into wedges
  • 2 teaspoons salt, divided use, plus coarse salt for serving
  • 1 teaspoon baking soda
  • 4 large cloves garlic, peeled and minced
  • 2 heaping tablespoons yellow mustard
  • 1/3 cup fresh lemon juice
  • 1 tablespoon dried oregano
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup extra virgin olive oil
  • Lemon wedges, for serving (optional)


Step 1

Parboil the potatoes: Bring a large pot of water, 1 teaspoon of salt, and the baking soda to a boil over high heat. Add the potato wedges. Set a timer for 2 minutes. In the meantime, position a large colander in the kitchen sink. After 2 minutes, drain the potatoes in the colander. Rinse with cold water and drain again.

Step 2

Make the marinade: In a bowl large enough to hold the potatoes, combine the remaining teaspoon of salt with the garlic, mustard, lemon juice, oregano, and pepper. Whisk in the olive oil. Add the potato wedges and stir gently to coat. Cover and refrigerate for up to 24 hours, stirring occasionally.

Step 3

When ready to roast the potatoes, preheat the oven to 400°F. Arrange the potato wedges in a single layer on a large rimmed baking sheet. Cover tightly with foil and bake on the middle rack of the oven for 50 minutes. Remove the foil. Bake for an additional 30 minutes, or until the potato wedges are nicely browned. Season with salt. Serve hot, warm, or at room temperature with lemon wedges, if desired.

Serves 4 to 6 — Recipe adapted from