If you like potatoes, you have to try these Greek Lemon Garlic Roasted Potato Wedges. They're crispy around the edges and full of garlic, herbs and lemon flavors (they soak up all the flavors when roasted). This is the best dish for summer, so refreshing you won't be able to stop eating it.
Ingredients
- 4 big potatoes
- 1/2 cup olive oil
- 1 1/2 cups chicken stock/broth
- 1 lemon juice
- 5 cloves chopped garlic
- 1 tsp paprika
- 1 tbsp dried italian herbs
- 2 tsp salt
Instructions
- Wash and peel the potatoes and cut them into thick wedges – about 3cm / 1.2" thick.
- Preheat the oven to 200°C/390°F (180°C convection).
- Chopped garlic and squeeze the lemon juice.
- Prepare a baking tray, add chicken or vegetable broth, garlic, paprika, olive oil, dried Italian herbs, lemon juice and salt.
- Add the potato wedges and mix well.
- Put them in the oven and bake for 20 minutes. Take out the potato and mix it again with the juice. And bake for another 30 minutes.
- To make the potatoes crispier, put the potato wedges on a new baking sheet. (Note 1)
- Take a spoon to scoop the oil from the original baking sheet and pour it on the potato wedges. (Note 2)
- Mix them well and roast for another 30 minutes.
- Put the potato wedges on a plate. Pour off the garlic and roasting juices from the original baking sheet. Serve garnished with lemon wedges and Italian herbs.
Tips & Notes:
- If you want the potatoes to be crispy, feel free to use more oil, and the potatoes must be dry and not in juice.
- So make sure you pour the juice on the baking sheet into another bowl in the last baking step. Or you can put the potatoes on another baking sheet and pour the oil from the original baking sheet over them, so that the skin is crispy after baking.
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
