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Golden roasted Greek lemon potato wedges in a pan with herbs and lemon slices.
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Greek Lemon Potatoes

Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Servings: 6 servings
Calories: 310kcal

Ingredients

  • 3 pounds Yukon Gold potatoes, peeled and cut into wedges
  • 1/2 cup extra virgin olive oil
  • 1/2 cup chicken stock
  • 1/2 cup freshly squeezed lemon juice
  • 4 cloves garlic , minced
  • 2 teaspoons dried Greek oregano
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  • Preheat the oven to 400°F (200°C).
  • Peel the potatoes and slice them into thick, uniform wedges.
  • In a large roasting pan, whisk together the olive oil, chicken stock, lemon juice, minced garlic, oregano, salt, and pepper.
  • Toss the potatoes in the roasting pan until every wedge is thoroughly coated with the liquid mixture.
  • Arrange the potatoes in a single layer.
  • Roast for 45 minutes in the center of the oven.
  • Turn the potatoes over and roast for an additional 25 to 30 minutes until the liquid has mostly evaporated and the potatoes are fork-tender and caramelized on the edges.
  • Transfer to a serving dish and pour any remaining pan juices over the top.