Tastenexa
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Greek
Greek Lemon Potatoes
50 min total10 prep40 cook4 servings300 cal
VeganVegetarianFlexitarianClassic
Golden potato wedges roasted low and slow in a lemon, garlic, and oregano broth until the outsides crisp and the inside turns creamy. A classic Greek taverna side dish that's just as good as a light meal with a salad.
Ingredients
produce
- 800 gpotatoes
- 2lemon
- 4 clovesgarlic
pantry
- 4 tbspolive oil
- 2 tspdried oregano
- 250 mlvegetable broth
- 1 tspsalt
Steps
- Preheat the oven to 200°C / 400°F.
- Peel the potatoes and cut into thick, evenly sized wedges.
- Mince the garlic and juice the lemons into a small bowl.
- In a large mixing bowl, toss the potato wedges with the olive oil, lemon juice, garlic, dried oregano, and salt until evenly coated.
- Spread the potatoes in a single layer in a baking dish and pour the vegetable broth over them.
- Roast for 20 minutes, then remove the dish and turn the wedges over with tongs so the other side can brown.
- Return the dish to the oven and continue roasting for another 15–20 minutes, until most of the liquid has absorbed or evaporated.
- Check that the potatoes are golden brown and tender when pierced with a fork; roast a few minutes longer if needed.
- Taste and adjust salt, and squeeze a little extra fresh lemon juice over the top if needed.
- Serve warm as a side dish or light meal with a green salad.
Tips
- Cut the potato wedges to a similar size so they roast evenly in the same amount of time.
- The broth mostly absorbs and reduces during roasting — don't skip it, as it's what keeps the potatoes creamy inside.
- Turn the wedges halfway through roasting so all sides get a chance to brown.
- Finish with a little extra lemon juice right out of the oven; the fresh acidity fades as the potatoes roast.
