Description

Tender, golden-roasted potato wedges infused with olive oil, garlic, lemon juice, and oregano—an irresistible Mediterranean side dish with soft interiors and crispy edges.

Ingredients

2 pounds waxy potatoes (Yukon Gold or similar), cut into wedges

½ cup extra-virgin olive oil

Juice of 2 lemons (about ¼ cup)

½ cup vegetable or chicken broth (optional)

4 garlic cloves, halved or lightly crushed

2 teaspoons dried oregano

1 teaspoon sea salt

Freshly ground black pepper, to taste

Optional: fresh parsley or oregano, for garnish

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Instructions

Preheat oven to 400°F (200°C).
In a large bowl, toss potatoes with olive oil, lemon juice, oregano, garlic, salt, and pepper.
Transfer to a roasting pan in a single layer. Pour broth around the sides.
Roast for 25 minutes. Flip potatoes, baste with pan juices, and return to oven.
Roast an additional 25–30 minutes until liquid is absorbed and edges are golden. Broil for 2–3 minutes if desired.
Let cool slightly. Garnish with fresh herbs before serving.

Notes

Leave skins on potatoes for texture and ease.

Fresh lemon juice offers the best flavor.

Broil briefly at end for extra crispiness.

Use metal roasting pan for best results.

Pairs well with grilled meats, fish, or vegetarian dishes.

Prep Time: 10 minutes
Cook Time: 60 minutes
Category: Side Dish
Method: Roasting
Cuisine: Greek

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 2g
Sodium: 320mg
Fat: 18g
Saturated Fat: 2.5g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg