Crispy Lemon Potatoes (Print Version)
Golden, crunchy potatoes with lemon, garlic, and oregano. Easy to whip up and great with any main dish.
# Ingredients:
01 -
About 2 lbs of russet or Yukon Gold potatoes, peeled and sliced into thick wedges.
02 -
1 bouillon cube for chicken.
03 -
1 cup of chicken stock.
04 -
Half a cup of olive oil.
05 -
Lemon juice (¼ cup).
06 -
4 smashed garlic cloves.
07 -
2 teaspoons of dried oregano.
08 -
A sprinkle of pepper (¼ teaspoon).
09 -
Salt to your liking.
# Directions:
01 -
Set your oven to heat up to 400°F (200°C).
02 -
Stir together the olive oil, chicken stock, lemon juice, oregano, garlic, and pepper. Toss in the bouillon cube and mix till it dissolves.
03 -
Cut peeled potatoes into wedges about an inch thick. Spread them out in a baking dish, 9x13 inches in size.
04 -
Evenly pour the prepared broth mix over the potatoes.
05 -
Pop the dish in the oven and bake for 20 minutes. Quickly flip the potatoes and baste them in the pan juices.
06 -
Keep roasting for another 35-45 minutes until the liquid reduces, and you see the tops turning slightly golden.
07 -
Crank the oven up to 415°F (213°C). Move the potatoes onto a baking sheet.
08 -
Drizzle some olive oil left in the dish over the potatoes. Put them back in the oven for 15 minutes.
09 -
Flip the wedges again and roast for another 10 to 15 minutes, letting them crisp up to a golden brown.
10 -
Shake over some salt and dig in!
# Notes:
01 -
Golden potato wedges with a zesty garlic and lemon kick and a touch of oregano for extra taste.
02 -
A flexible, go-to side pairing well with grilled meat, salads, or even veggies.