Crispy Oven Roasted Lemon Greek Potato Wedges

Let me introduce you to THE BEST Crispy Oven Roasted LEMON GREEK Potato Wedges EVER! Baked in a flavorful broth of garlic, lemon, oregano, and MUSTARD, and then pan roasted to a crisp perfection! Mustard is definitely the secret weapon here and takes these potatoes from ordinary to EXTRAORDINARY – trust me!

How To Make Oven Roasted Lemon Greek Potato Wedges

• Start by peeling and slicing your potatoes into thick wedges. I used medium sized potatoes and got about 4-6 wedges per potato. Just try to keep them all relatively close in size for cooking purposes.
• Make the broth by combining the vegetable stock with minced garlic, lemon juice, mustard, olive oil, oregano, and salt.
• Place potatoes in a large casserole dish and pour the broth mixture over top.
• Transfer potatoes to oven and bake, uncovered, for about 45 minutes at 400°F, stirring halfway through.
• Once most of the liquid has evaporated, transfer braised potatoes to a roasting pan and drizzle with whatever oil is remaining in your casserole dish. Make sure the sliced side is down for crispiness! Roast for another 15-20 minutes.
• Rotate potato wedges so that the other sliced side is facing down now and roast for another 15-20 minutes, or longer depending on desired crispiness.
• Remove and enjoy!

Why Are These Potatoes So Good?

These perfect little beauties are soft and tender on the inside and perfectly crispy and crunchy on the outside. They absorb so much delicious tangy and garlicky flavor while braising in the broth! Our family will devour this entire pan EASILY! Here’s a few reason you might love them, too:

• Soft and tender in the middle
• Crispy and crunchy on the outside
• Delicious
• Goes with anything
• Easy – only 10 minutes of prep work
• Hearty
• Can be prepped ahead of time
• Perfect for entertaining
• Family approved!

Tips for Success:

1. Try to slice potatoes into the same size wedges for cooking purposes.
2. Use starchy (not waxy) potatoes like russets.
3. Don’t cover the potatoes when cooking. You want the liquid to evaporate so that just the olive oil and seasonings are left to drizzle on potatoes before roasting on a baking pan.
4. Use a large casserole dish so the potatoes can be arranged in a single layer when baking in the broth.
5. Use a large enough roasting pan so the potatoes can be arranged in a single layer without overcrowding. You want air around all sides for crispiness.
6. Make sure each wedge is cut side down so that it will get nice and crispy. After about 15-20 minutes, flip wedges so the other cut side is down and roast for another 15-20 minutes.
7. Adjust the amount of mustard to taste. Some recipes call for up to a quarter cup but we like to use about 2 tablespoons. You can always drizzle on more mustard after cooking like I do – see last picture!

Recipe Inspiration

You’re not a true Erin Ireland follower unless you’ve made (or at least drooled over) her Greek Potatoes. This recipe was definitely inspired by her version, however, I’m not the most patient person in the world. I was determined to find a way to make these beauties without having to wait for the potatoes to marinade. This version is a fusion of Erin’s Greek potatoes and this one from Recipe Tin Eats!

For More Delicious Recipes:

Caramelized Brussels Sprouts with Buffalo Tahini Sauce

Up-Your-Game Avocado Toast

Chipotle Cauliflower Steak with Lemon Turmeric Sauce