One Tray Lemon & Oregano Greek Potato Wedges [Video]
These wedges are zesty, juicy, wonderfully crisp and bursting with all the flavours. They’re inspired by the classic Greek taverna-style potatoes that arrive at your table soaking up lemony goodness and smelling like sunshine.
Servings: 4 to 6 servings, as a side dish
Equipment
- Metal baking pan or deep roasting dish
Ingredients
- 2½ lb potatoes Maris Piper, or Yukon Gold/Russets in the US (about 4 large or 6 medium potatoes)
- ⅓ cup freshly-squeezed lemon juice (from about 2 lemons)
- 2 Tbsp dried oregano (Greek oregano if possible)
- 3 Tbsp (~½ cup) extra-virgin olive oil
- 1½ cups (250ml) chicken or beef or vegetable stock
- 1½ to 2 tsp Kosher salt
- ½ tsp freshly cracked black pepper (or more!)
Instructions
- Preheat the oven to 180℃, fan on / 400℉ (375℉ if using convection/fan)
- Cut the potatoes into wedges, (1/8 of a potato). Place the wedges in a baking pan or deep roasting dish, and spread out into a single layer.
- Add the juice of 2 lemons, the stock, oregano, olive oil, and salt and pepper. Mix thoroughly, so all the wedges are coated.
- Place the baking tray into the oven, and roast for 30 minutes.
- Remove from the oven, and flip all the wedges over, and return to the oven for another 30 minutes.
- Serve, and enjoy!
Notes
If you happen to already own Greek oregano, that’s even better because it’s stronger and much more aromatic than the standard dried oregano you often find in supermarkets. But don’t worry if you only have regular oregano because the fresh lemon juice and stock will still give you that wonderful Mediterranean flavour all the same!
