Roasted Greek Potato Wedges in Lemon and Oregano

What you need

• 1.4 kg (3 lb) potatoes, yellow, waxy-ish, peeled
• 120 ml (1/2 cup) extra virgin olive oil
• 80 ml (1/3 cup) lemon juice, from about 2 lemons
• 4 cloves garlic, finely chopped
• 2 tsp dried Greek oregano
• 2 tsp salt
• 1/2 tsp black pepper, freshly ground
• 250 ml (1 cup) chicken stock, or water
• 1 tbsp parsley, chopped, optional

Method

Restated from the original video

1. 1

   Heat the oven to 200 °C (400 °F).

2. 2

   Cut each potato lengthwise into 4-6 thick wedges, depending on size.

3. 3

   In a roasting dish about 23 x 33 cm (9 x 13 in), stir together the olive oil, lemon juice, garlic, oregano, salt and black pepper.

4. 4

   Add the potatoes and turn them until coated, then lay them in one layer.

5. 5

   Pour the stock around the potatoes, not over them, so the seasoning stays on top.

6. 6

   Roast for 30 min, then turn each wedge over.

7. 7

   Roast another 30 min and turn them again. If the dish looks dry before the potatoes are tender, add a splash of hot water.

8. 8

   Keep roasting until the liquid is almost gone, the potatoes are soft inside and the edges have browned and crisped, 10-15 min more.

9. 9

   Spoon the lemony oil from the dish over the potatoes, scatter with parsley if using and serve hot.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.