Greek Style Baked Lemon Potato Wedges

These are not the usual roasted potatoes. Picture golden brown edges, creamy insides soaked with a lemony broth with vegetable broth, garlic powder, dried oregano and lemon zest.

These have become a family favorite, we make these quite often as the kids dig them. I usually make a little more intentionally as these makes for a great leftover to be added into an omelette the next day for a brunch! If you like potatoes then you won't be disappointed with this great recipe! Simple ingredients, almost no fail process and every time the results are just perfect. Stress free side dish with great results every time. Just mix the ingredients together, then roast in the oven tossing them once and if you prefer extra crispy wedges then broil for few minutes.

Lemon roasted Greek potatoes are delicious leftover and great for meal prep.

Prep Time 20 mins

Cook Time 54 mins

Total Time 1 hr 14 mins

Cooking Method: Baked

Cuisine: American

Courses: Appetizers, Side

Difficulty: Beginner

Servings: 4

Description

The best thing with potato wedges are you can create much more variations than the usual fries which only tastes good with ketchup and best served on the side. But these potato wedges are baked while submerged with broth and herbs later drained to make them crispier creates a flavorful dish in itself. Serve these with any yogurt based or any of your favorite creamy dips for delightful snacking.

What you'll need...

2.5 lb Russet or other starchy potatoes (peeled and cut into thin wegdges)
1 tsp garlic powder
Sea salt and black pepper, to taste
3/4 cup vegetable broth
1/4 cup extra virgin olive oil
1/2 cup fresh lemon juice
2 tsp fresh lemon zest (preferably organic)
1/2 tbsp dried oregano
Fresh oregano, for garnish (optional)

What you'll need to do...

1
Place top oven rack in the center position and pre-heat oven to 400°F.
2
Prep and arrange the potatoes in a single layer in a large cast iron skillet. Sprinkle with the garlic powder and season with salt and black pepper, to taste. Set aside.
3
Whisk together the vegetable broth, olive oil, lemon juice, lemon zest and oregano in a medium bowl and pour over the potatoes.
4
Place the skillet in the pre-heated oven and cook for 25 minutes before carefully turning the potatoes. Return to oven for another 25 minutes.
5
After cook time is complete, remove the skillet from the oven and carefully drain and reserve any excess liquid in the skillet. Return to oven for another 5 minutes or until the potatoes are nicely browned on the edges.

Tip: You can also place the skillet under a hot broiler for 2-3 minutes for even crispier results.
6
Remove from oven and cool slightly before serving with some of the reserved cooking liquid drizzled on top. Enjoy!

Note

For best results, drain and reserve excess cooking liquid after 45 minutes. Then, place the skillet back in the hot oven for another 5 minutes or until the potatoes are nicely browned and crispy on the edges.
Equipment Used: 17” Cast Iron Skillet
You can use any type of potatoes for this recipe. Yukon Gold, Russets, red potatoes or new fresh from your garden.
If using fresh, new potatoes straight from the garden, you can simply wash them and leave the skin on if you like.
Storage instructions: Cooled, leftover potatoes can be stored in the refrigerator in a covered container for up to four days. (They are delicious leftover)!!
To reheat leftover potatoes, preheat oven to 350°F and cook for about 15 minutes until potatoes are warmed through to the middle. Alternatively, you can reheat them in the microwave until warm.