Greek Lemon Roasted Potato Wedges

By Sprig Originals ✓ · cooked up in Sprig

Thick potato wedges roast in a shallow bath of lemon juice, broth and olive oil until the liquid cooks down into the flesh, leaving them creamy and deeply seasoned all the way through. A final blast of high heat crisps the edges into caramelized, oregano-flecked ridges. This is the sunny, garlicky side that shows up next to every roast chicken and lamb in a Greek taverna, and it costs almost nothing to make at home.

Ingredients

• 3 lb Yukon Gold potatoes (about 6 medium)
• 1/3 cup extra-virgin olive oil
• 1/2 cup fresh lemon juice (from 2 to 3 lemons)
• 1 cup low-sodium chicken or vegetable broth
• 6 cloves garlic, smashed and peeled
• 1 tbsp dried Greek oregano
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp Dijon mustard (optional, for body)

• 1 tsp lemon zest
• 2 tbsp chopped flat-leaf parsley
• 1 tbsp extra-virgin olive oil
• 1/3 cup crumbled feta (optional)
• lemon wedges, for serving

Instructions

1. Heat the oven to 425°F with a rack in the middle. Scrub the potatoes but leave the skins on. Cut each one lengthwise into 6 to 8 thick wedges, roughly 1 to 1 1/4 inches at the widest point, so they hold up to the long roast.
2. Pile the wedges into a 9x13-inch metal or ceramic baking dish (not glass if you plan to broil later) or a heavy rimmed sheet pan with at least 1-inch sides. They should sit close together in a single layer.
3. Whisk together the 1/3 cup olive oil, lemon juice, broth, oregano, salt, pepper and Dijon if using. Pour it over the potatoes, scatter the smashed garlic cloves around, and toss with your hands until every wedge is slick. Arrange them cut side down as much as possible; the liquid should come about a third of the way up the potatoes.
4. Cover tightly with foil and roast for 30 minutes. The potatoes will steam in the lemony broth and start absorbing it.
5. Remove the foil, turn the wedges over with a thin spatula, and roast uncovered for 30 to 35 minutes more, until the liquid has reduced to a few tablespoons of glossy, thickened oil at the bottom of the pan and the potatoes are completely tender when pierced with a paring knife. If the pan looks dry before the potatoes are tender, add 1/4 cup water and keep going.
6. Crank the oven to 500°F (or switch to broil with the pan on a rack 6 inches from the element). Roast 8 to 12 minutes, turning the pan once, until the edges are blistered, browned and crackly and the reduced lemon-oil has caramelized onto the bottoms. Watch closely under the broiler — it moves fast.
7. Let the pan sit for 5 minutes, then scrape the wedges up with the browned bits and any caramelized garlic. Transfer to a platter, drizzle with the remaining tablespoon of olive oil, and toss with the lemon zest and parsley. Scatter feta over the top if you like and serve hot with lemon wedges.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

South Louisiana Rice Dressing (Dirty Rice)

Dark Roux Seafood Gumbo with Quick Shrimp Stock

One-Skillet Blackened Cajun Chicken Pasta

Are you this recipe's original author or publisher? Report a problem