Greek Lemon Roasted Potatoes
Potato wedges braised in the oven in lemon juice, olive oil, garlic and oregano, then roasted uncovered until the liquid reduces to a syrupy glaze and the edges brown.
- 1
Preheat the oven to 400°F.
- 2
Toss the potato wedges in a 9x13-inch roasting pan with the olive oil, lemon juice, water, garlic, oregano, salt and pepper. Spread them in one layer; the liquid should come about halfway up the wedges.
- 3
Cover the pan tightly with foil and roast 45 minutes, until a knife slides into a wedge with no resistance.
- 4
Uncover, turn the wedges in the pan liquid, raise the oven to 425°F, and roast 30 to 35 minutes more, until the liquid has cooked down to a thick glaze and the tops are browned.
- 5
Spoon the pan juices back over the potatoes and let them sit 5 minutes before serving.
Ingredients
- 3 pounds Yukon Gold potatoes, peeled and cut into 8 wedges each
- 1/3 cup olive oil
- 1/2 cup lemon juice
- 1 cup water
- 5 cloves garlic, minced
- 1 tablespoon dried oregano
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- 1
Preheat the oven to 400°F.
- 2
Toss the potato wedges in a 9x13-inch roasting pan with the olive oil, lemon juice, water, garlic, oregano, salt and pepper. Spread them in one layer; the liquid should come about halfway up the wedges.
- 3
Cover the pan tightly with foil and roast 45 minutes, until a knife slides into a wedge with no resistance.
- 4
Uncover, turn the wedges in the pan liquid, raise the oven to 425°F, and roast 30 to 35 minutes more, until the liquid has cooked down to a thick glaze and the tops are browned.
- 5
Spoon the pan juices back over the potatoes and let them sit 5 minutes before serving.