Lemon Pepper Potato Wedges Recipe
- Complexity: easy
- Ready in: 1 hr 15 min
- Srv: 10
- By: Cassie Greenwade, Real Nutrition Now
- 5 pounds Russet potatoes, scrubbed clean
- 6 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 5 teaspoons lemon pepper
- salt & pepper to taste
Preheat oven to 400F.
Fill a large pot with water so the potatoes are fully covered. Place pot on stove top burner, turn heat on to medium so water comes to a boil.
Cut each potato into 8 wedges. Cutting lengthwise, half then quarter, then eights making the potatoes about the same size.
Add potatoes to the water and have them slightly soften but remain firm, about 15 minutes. Drain potatoes and let them dry in the strainers or dry them with a cloth on a baking sheet.
Drizzle potatoes with olive oil then sprinkle with garlic powder, onion powder, and lemon pepper. Toss until they are evenly coated.
Make sure potatoes have enough room on the sheet or cook sheets so they are not overcrowded. I like to use 2 to 4 cookie sheets.
Bake for 25 minutes, flipping when the potatoes get golden brown or brown with a spatula or fork. Rotate the pan in the oven if you have hot spots that cook faster than others. Return to the oven for 20-30 minutes until potatoes are crispy outside but fork tender on the inside. Remove from baking sheet and finish with a fresh sprinkle of salt & pepper.
Tip: If your potatoes are overcrowded, you are having trouble browning, or are low on time you can broil in your oven while watching closely, checking every minute or two.