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Lemon Dill Potato Wedges

  • Author: Jessi's Kitchen
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Sides
  • Method: Oven
  • Diet: Gluten Free



Roasted Potato Wedges

  • 2 lbs potatoes, I used Yukon gold
  • 1 tsp salt
  • ½ tsp smoked paprika
  • 1 tsp dried oregano
  • 1/8 tsp red pepper flakes
  • 3 Tbsp coconut oil

Lemon Dill Garnish

  • 1 Tbsp minced garlic
  • 1 tsp lemon zest
  • 1 Tbsp fresh dill, chopped
  • ¼ tsp salt


  1. Preheat oven to 400 and line a baking sheet with parchment paper and place a cooling rack on top.
  2. Cut the potatoes in half lengthwise and then cut those halves lengthwise and then repeat one more time.
  3. Toss the wedges in a bowl with the salt, paprika, oregano, red pepper flakes and coconut oil.
  4. Place the wedges in a single layer on the baking sheet and place on the bottom rack of the oven and bake for 25 minutes and then rotate the pan and turn the oven up to 450.
  5. Bake them for another 20-25 minutes or until the potatoes are crispy.
  6. While the potatoes are cooking put the lemon dill garnish together and then sprinkle it on top of the potatoes before serving.


  • Serving Size: 4

Keywords: lemon dill potato wedges, potato wedges, Lemon dill potatoes, roasted potato wedges with dill