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Greek Lemon Potatoes

Patates Sto Fourno

Slow-roasted until the broth cooks down into a rich lemon-oregano oil and the edges go golden and crisp.

Prep 15 min Cook 55 min greek side vegetarian oven
Greek Lemon Potatoes

Photo “Crispy golden potato wedges on a baking tray” by Shixart1985 · CC BY 2.0

Method
  1. 1
    Preheat your oven to 400°F (200°C).
  2. 2
    Peel the potatoes and slice them length-wise into thick, robust wedges. Place them directly into a large 9x13-inch baking dish.
  3. 3
    In a medium bowl, whisk together the olive oil, broth, lemon juice, minced garlic, dried oregano, salt and black pepper.
  4. 4
    Pour the liquid mixture over the potatoes, tossing them until evenly coated.
  5. 5
    Place the pan uncovered into the oven. Bake for 50 to 60 minutes, gently flipping the potatoes twice during baking. They are done when the broth evaporates into a rich oil and the potato edges are golden and crisp.