These Greek potatoes come out golden at the edges, tender in the middle, and bright with lemon and oregano. Preheat the air fryer to 385°F (196°C) for 3 minutes, then cook the wedges for about 20–25 minutes, flipping or shaking halfway through. Add the lemon juice after cooking so its flavor stays lively without leaving liquid in the perforated basket.
Ingredients
- 1½ pounds Yukon Gold potatoes
- 1½ tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
Yukon Golds make creamy-centered wedges, and their thin skins can stay on. Choose potatoes of similar size so the wedges finish together. The lemon zest gives every bite a little citrus flavor; the measured spoonful of juice adds a bright finish without soaking the potatoes.
How To Make It
- Scrub the potatoes and cut them into wedges about ¾ inch thick at the widest part. Pat them thoroughly dry with a clean towel. Damp potatoes are less likely to brown well.
- Preheat the empty air fryer to 385°F (196°C) for 3 minutes. In a bowl, toss the wedges with the olive oil, oregano, garlic powder, salt, and pepper until evenly coated.
- Arrange the wedges in the basket with a little space between them. Cook in two batches if needed rather than packing them tightly. Air fry for 20–25 minutes, flipping or shaking after about 12 minutes, until golden and easily pierced with a fork.
- Transfer the hot potatoes to a serving bowl. Toss with the lemon zest and 1 tablespoon lemon juice, then serve right away.
Tips
Keep the basket dry enough to crisp. Traditional Greek-style potatoes may roast with broth, but broth poured into a perforated air fryer basket will run through it. This version gets its lemon flavor from zest and a small, measured splash of juice at the end.
Watch the last few minutes. Wedge thickness, batch size, and air fryer models affect timing. If the potatoes are fork-tender but need more color, cook them for another 2–3 minutes; if they brown early, check that their centers are tender before serving.
Save leftovers promptly. Refrigerate them in a shallow container within 2 hours. Reheat until hot throughout; for food safety, leftovers should reach 165°F (74°C).
Bring these lemony wedges to the table while their edges are still crisp!
