dinner · vegetarian · vegan · dairy-free
Greek lemon potatoes
Potato wedges roasted in a lemon, garlic and stock bath until tender, browned and soaked with flavor.
- Time
- 60min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
You'll need: Oven.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Heat the oven to 220°C (425°F).
-
2
In a baking dish, toss the potato wedges with the lemon juice, chopped garlic, vegetable stock, olive oil, dried oregano and fine salt.
-
3
Roast for 45 to 50 minutes, turning halfway, until the potatoes are tender and browned.
-
4
If the pan dries out early, add a splash of water.
