Dish · greek
Greek Lemon Potatoes
Potato wedges roasted in lemon juice, olive oil, oregano and a little water until the liquid reduces into a tangy glaze and the edges crisp.
Where it comes from
A side built to make plain potatoes worth cooking on their own, using lemon and oregano, ingredients grown locally, to carry flavor in households where meat was the smaller part of a meal.
What cooks argue about
Some cooks parboil the potatoes first to guarantee a soft center; others roast them raw in the lemon and oil the whole time, trading that certainty for edges that caramelize more.
Versions
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What goes in it
Each one opens everything else made with it.
oregano fresh
olive oil
garlic