Potato wedges Potato wedges Israeli Kitchen Potato wedges (Photo: Sarsmis/Shutterstock)

Golden herbed potato wedges

Crisp on the outside and tender inside, these potato wedges are a delicious indulgence.

  • Yield: Serves 4-6
  • Prep time: 10 minutes
  • Cook time: 1 hour

If there’s one thing I can’t resist, it’s a potato. I blame it on the Russian gene in my blood. Well, blame is a strong word. I actually thank my distant ancestors who left Odessa for the New World with the potato firmly in their way of cooking. Anyway, when I hear the siren call of carbohydrates, it’s always crooning, “Potato… Potato.”

These roasted wedges are particularly addictive. Crisp-skinned and soft inside, flavored with olive oil and herbs…I defy anyone not to like them.

Adapt the recipe to use whatever herbs you have on hand and like best. This way, though, is how I most often make it.


  • 3 large potatoes, scrubbed but not peeled
  • Juice of 1 lemon
  • 1 tablespoon lemon zest
  • 1/4 cup water
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon dried, powdered herbs: one or any mixture of oregano, thyme, rosemary, cumin, paprika


Cut each potato in half lengthwise, then each half into 3 long wedges.

Put all the seasonings, the water and the oil in a large bowl. Blend them well.

Toss the potatoes in the herby oil/water mixture.

Pour the potatoes and all the liquid into a baking pan. Straighten out the potato wedges so that you have one layer.

Bake at 450 °F (225° C) for one hour.

Variation: Use juice of only 1/2 lemon and substitute white wine for the water. Make sure to include some paprika in the dried herbs.

Related Topics: Appetizers

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