{"id":10913,"date":"2026-08-03T21:44:38","date_gmt":"2026-08-03T21:44:38","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=10913"},"modified":"2026-08-04T15:30:02","modified_gmt":"2026-08-04T15:30:02","slug":"one-tray-lemon-oregano-greek-potato-wedges-video","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/one-tray-lemon-oregano-greek-potato-wedges-video\/","title":{"rendered":"One Tray Lemon & Oregano Greek Potato Wedges [Video]"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>One Tray Lemon & Oregano Greek Potato Wedges [Video]<\/span><\/h2>\n
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These wedges are zesty, juicy, wonderfully crisp and bursting with all the flavours. They\u2019re inspired by the classic Greek taverna-style potatoes that arrive at your table soaking up lemony goodness and smelling like sunshine. <\/span><\/div>\n
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Prep Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span> to 6 servings, as a side dish<\/span><\/span><\/div>\n\n
Author: <\/span>Poppy Cooks<\/span><\/div>\n\n

<\/span>Equipment<\/span><\/h3>
  • Metal baking pan or deep roasting dish<\/div><\/li><\/ul><\/div>\n

    <\/span>Ingredients<\/span><\/h3>
    • 2\u00bd<\/span> lb<\/span> potatoes<\/span> Maris Piper, or Yukon Gold\/Russets in the US (about 4 large or 6 medium potatoes)<\/span><\/li>
    • \u2153<\/span> cup<\/span> freshly-squeezed lemon juice<\/span> (from about 2 lemons)<\/span><\/li>
    • 2<\/span> Tbsp<\/span> dried oregano<\/span> (Greek oregano if possible)<\/span><\/li>
    • 3<\/span> Tbsp (~\u00bd cup)<\/span> extra-virgin olive oil<\/span><\/li>
    • 1\u00bd<\/span> cups (250ml)<\/span> chicken or beef or vegetable stock<\/span><\/li>
    • 1\u00bd to 2<\/span> tsp<\/span> Kosher salt<\/span><\/li>
    • \u00bd<\/span> tsp<\/span> freshly cracked black pepper<\/span> (or more!)<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Preheat the oven to 180\u2103, fan on \/ 400\u2109 (375\u2109 if using convection\/fan)<\/span><\/div><\/li>
      • 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.<\/span><\/div><\/li>
      • Add the juice of 2 lemons, the stock, oregano, olive oil, and salt and pepper. Mix thoroughly, so all the wedges are coated.<\/span><\/div><\/li>
      • Place the baking tray into the oven, and roast for 30 minutes.<\/span><\/div><\/li>
      • Remove from the oven, and flip all the wedges over, and return to the oven for another 30 minutes.<\/span><\/div><\/li>
      • Serve, and enjoy!<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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        <\/span>Notes<\/span><\/h3>
        If you happen to already own Greek oregano, that\u2019s even better because it\u2019s stronger and much more aromatic than the standard dried oregano you often find in supermarkets. But don\u2019t 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!\u00a0<\/span>
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        <\/span>Why so much stock?<\/span><\/h4>\nSo yes, it may look like you\u2019re drowning your potatoes in a lemony oregano bath, but trust the process! As the wedges cook, the potatoes absorb all that liquid, which slowly reduces down into the most incredible tangy, savoury glaze.<\/span>
        <\/div>\nThis is what gives you that classic Greek taverna-style texture, those wonderful soft, juicy wedges that are packed with flavour but still with those golden crispy edges. Halfway through cooking it might still look a little soupy, but by the end you\u2019ll have perfectly cooked potatoes, I promise.<\/span>
        <\/div>\nDon\u2019t forget to give them a toss halfway through cooking to make sure everything roasts evenly.<\/span><\/div><\/div>\n<\/div><\/div>\n\n\n

        <\/span>Video<\/span><\/h3>\n\n\n\n
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