Description
Delicious roasted potato wedges infused with lemon, garlic, and oregano, perfect for any occasion.
Ingredients
Scale
- 2 pounds (about 900–920 g) potatoes, peeled and cut into wedges
- 1/4 cup (60 ml) extra-virgin olive oil
- 4 cloves garlic, minced
- 1 lemon, juiced (about 2–3 tablespoons)
- 1 tablespoon dried oregano
- 1 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- 1 cup (240 ml) vegetable broth
- Optional: 1 tablespoon fresh oregano or chopped rosemary, 1/2 teaspoon smoked paprika, 2 tablespoons white wine, feta cheese (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or line with parchment.
- In a large bowl, combine olive oil, minced garlic, lemon juice, dried oregano, salt, and black pepper. Whisk until well blended.
- Add the potato wedges to the bowl and toss gently to coat evenly.
- Arrange the potatoes in a baking dish and pour the vegetable broth around them.
- Bake for 45–50 minutes, turning occasionally, until golden brown and tender. Let rest for 5 minutes before serving.
Notes
For extra crispiness, remove broth halfway through baking and broil for 2–3 minutes. Best served warm.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 305
- Sugar: 2g
- Sodium: 600mg
- Fat: 13.7g
- Saturated Fat: 2g
- Unsaturated Fat: 11.7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 4.5g
- Cholesterol: 0mg