Greek Lemon Potatoes
Potato wedges that are tender inside and golden at the edges, soaking up olive oil, garlic, oregano and fresh lemon juice.
Ingredients
- potato1200 g
- olive oil120 ml
- garlic4 cloves
- dried oregano1.5 tsp
- vegetable broth120 ml
- fresh lemon juice80 ml
- salt1 to taste
- black pepper (ground)1 to taste
Instructions
Preheat the oven to 200°C. Peel the potatoes, cut each into large wedges of roughly equal size and arrange in a single layer in a baking dish.
Drizzle the potatoes with olive oil, add the minced garlic, dried oregano, salt and black pepper, and toss well so the oil and seasonings coat all the wedges.
Bake for 15 minutes, then pour in the vegetable stock and stir gently. Return the dish to the oven for another 10 minutes.
Pour in the fresh lemon juice, stir again and bake for 10–15 minutes, until the potatoes are tender inside; check for doneness with the tip of a knife or a fork.
Switch on the broiler to high and grill the potatoes for 2–3 minutes to crisp up the edges to a golden brown.
Let the potatoes rest for 5 minutes in the dish, toss with the lemon-olive oil juices from the bottom, and serve hot.
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