Crispy Oven Roasted Lemon Greek Potato Wedges
The most perfect Crispy Oven Roasted Lemon Greek Potato Wedges - baked in a flavorful broth of garlic, lemon, oregano, and MUSTARD, and then pan roasted to a crisp perfection! Just to be fair...these are highly addictive and won't last long!
Ingredients
- 2½ Pounds Potatoes Peeled
- 1½ Cups Vegetable Stock
- ½ Cup Olive Oil
- ⅓ Cup Lemon Juice
- 6 Garlic Cloves Minced
- 2 tablespoon Yellow Mustard
- 1 tablespoon Oregano
- 2 teaspoon Salt
Instructions
- Preheat oven to 400°F
- Slice peeled potatoes into wedges. I used medium sized Russets and got about 4-6 wedges/potato
- Mix together veg stock, olive oil, lemon juice, minced garlic, mustard, oregano, and salt
- Place sliced potato wedges in a large casserole dish and pour stock mixture over potatoes
- Transfer to oven and bake, uncovered, for about 45 minutes, or until most of the liquid as evaporated and only oil is remaining
- Transfer potatoes to a roasting pan and spread out evenly. Drizzle remaining oil from the casserole dish over the top of potatoes. Make sure wedges are cut side down
- Bake for another 15-20 minutes, or until desired crispiness is achieved on the side of the potato facing the roasting pan
- Flip wedges over so the other cut side is facing down now. Bake for another 15-20 minutes, or until desired crispiness is achieved on the other side of the potato facing the roasting pan
- Remove and garnish with sliced lemon, fresh oregano, and flaky sea salt (optional)
Nutrition
Calories: 321kcalCarbohydrates: 37gProtein: 4gFat: 18gSaturated Fat: 3gSodium: 1079mgPotassium: 839mgFiber: 5gSugar: 2gVitamin A: 139IUVitamin C: 43mgCalcium: 44mgIron: 2mg
Tried this recipe?Tag me @mnveghead