dinner · vegetarian · vegan · dairy-free
Dill lemon potato wedges
Oven-roasted potato wedges, crisp outside and tender inside, tossed with fresh dill and lemon zest.
- Time
- 45min
- Steps
- 4
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven, Rimmed sheet pan.
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Method
-
1
Heat the oven to 220°C (425°F). Scrub the potatoes and cut them into evenly sized wedges.
-
2
Pat the wedges dry, toss them with the olive oil and salt, and spread them on a sheet pan with space between each piece.
-
3
Roast for about 28 to 35 minutes, flipping halfway, until browned and easily pierced with a knife.
-
4
Chop the dill and toss it with the hot wedges and lemon zest.
