Greek Lemon Potatoes
Ingredients
Instructions
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Cut the potatoes into fairly even wedges.
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Put them straight into a roasting tray.
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Add the lemon juice, oregano, olive oil, stock, salt, and pepper. Toss well so the wedges are coated.
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Roast at 180°C fan for 30 minutes.
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Remove the tray, toss the wedges again, and return to the oven.
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Roast for another 30 minutes, until the liquid has mostly cooked away and the potatoes are golden, soft inside, and crisp at the edges.
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If the tray looks dry too early, add a splash more stock. If it still looks too wet late in cooking, leave it a bit longer or raise the heat slightly to help the liquid reduce.
Note
A couple of notes from the source:
- Poppy says starchy potatoes are best; Maris Piper is the preferred choice, with Russets suggested as a US alternative.
- The liquid is intentional: the potatoes absorb it as they cook, which gives them that classic lemony, taverna-style texture.
