Description
Crispy wedges of potatoes drizzled with zesty lemon, garlic, and oregano, perfect for any meal.
Ingredients
- 2.5-3 lbs Russet or Yukon Gold Potatoes
- 1/2 cup (120ml) Freshly Squeezed Lemon Juice
- 1/2 cup (120ml) Good Quality Extra Virgin Olive Oil
- 4-6 cloves Garlic, minced
- 2 tablespoons Dried Oregano
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/2 cup (120ml) Vegetable or Chicken Broth
- Fresh Parsley or Oregano, for garnish (optional)
Instructions
- Wash and scrub the potatoes well. Cut them into 1-1.5 inch wedges or 1-inch chunks.
- Soak the cut potatoes in cold water for 30-60 minutes to draw out excess starch.
- Preheat your oven to 400°F (200°C).
- Whisk together lemon juice, olive oil, garlic, oregano, salt, and pepper in a large bowl.
- Add the thoroughly dried potato pieces, tossing to coat them evenly.
- Spread the marinated potatoes in a single layer on a baking sheet, ensuring not to overcrowd.
- Roast for 20-25 minutes without disturbing them.
- Carefully flip the potatoes, pour broth around them, and return to the oven.
- Continue roasting for another 25-35 minutes, flipping every 10-15 minutes.
- Remove from the oven and let them rest for 5-10 minutes before serving. Garnish if desired.
Notes
For extra crispy potatoes, increase the oven temperature to 425°F (220°C) for the last 10-15 minutes.