Greek lemon potatoes are roasted in a shallow bath of olive oil, lemon juice and stock until the edges crisp and the bottoms go soft and golden. Extra virgin olive oil is more stable in the oven than people assume, and it gives these potatoes their unmistakable savory flavor.
Ingredients
- 1.5 kg (about 3 lb) potatoes, peeled and cut into thick wedges
- 6 tablespoons single-estate Greek extra virgin olive oil
- Juice of 2 lemons
- 1 cup hot vegetable or chicken stock
- 3 cloves garlic, crushed
- 1 tablespoon dried Greek oregano
- Sea salt and black pepper
Method
- Heat the oven to 200°C (400°F). Add the potato wedges to a large roasting tin in a single layer.
- Pour over the olive oil, lemon juice and stock, then add the garlic and oregano. Season well with salt and pepper.
- Toss to coat, then arrange the wedges cut-side down in the liquid.
- Roast for about 45 minutes, turning once halfway, until most of the liquid has cooked off.
- Increase the heat to 220°C (425°F) and roast for a final 10–15 minutes until the edges are crisp and golden. Spoon over any oil left in the pan before serving.
Cook's note
Cooking with extra virgin olive oil is perfectly fine — its smoke point sits comfortably above normal roasting temperatures. For the freshest lemony top note, drizzle a little raw oil over the potatoes as they come out of the oven.
Make it with single-estate Greek olive oil.
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