Cook and Scale
Greek Lemon Potatoes
4 servings · 70 min total
Tender potato wedges baked in a bright lemon, garlic, and oregano broth until golden. The quintessential Greek taverna side.
Ingredients
- 1 kg potato, cut into wedges
- 5 tbsp olive oil
- 2 dl vegetable stock
- 4 tbsp lemon juice
- 4 garlic, minced
- 1 tsp dried oregano
- salt to taste
- black pepper to taste
- 2 tbsp fresh parsley, chopped
Contains: Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Arrange the potato wedges — Preheat the oven to 200°C. Arrange the potato wedges in a single layer in a large baking dish.
- 2.
Whisk the lemon sauce — Whisk together the olive oil, vegetable stock, lemon juice, garlic, oregano, salt, and pepper, then pour evenly over the potatoes.
- 3.
Bake covered — Cover with foil and bake for 40 minutes, until the liquid is mostly absorbed and the potatoes are tender.
- 4.
Uncover and finish baking — Uncover and bake for another 15 minutes until golden brown at the edges. Finish with chopped parsley before serving.