Roasted Lemon-Garlic Potato Wedges
1 serving cooking spray
4 large Yukon Gold potatoes
cut into wedges
2 tablespoons olive oil
2 tablespoons salted butter
1 tablespoon fresh lemon juice
2 cloves garlic
½ teaspoon dried thyme
¼ teaspoon garlic salt
¼ teaspoon onion powder
1 pinch freshly ground black pepper to taste
1 teaspoon dried parsley
Preheat the oven to 400 degrees F (200 degrees C). Spray a 9×13-inch baking dish with nonstick cooking spray.
Toss potato wedges with olive oil, melted butter, lemon juice, minced garlic, thyme, garlic salt, and onion powder in a large bowl. Season with freshly ground cracked pepper to taste. Spread the potatoes in an even layer in the prepared baking dish.
Roast in the preheated oven for 20 minutes. Remove the pan from the oven and flip the potato wedges. Continue roasting until the potatoes are golden and cooked through, about 20 minutes more. Sprinkle with parsley and serve.
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