Greek Lemon Potatoes
I love potato in any way shape or form but there is something just so good about homemade crispy potato wedges. They always taste much nicer than shop bought wedges and you can put your own little flavor spin on them also.
Greek flavors are top tier for me, the heavenly mix of lemon, olive oil and oregano are almost unbeatable. I love a really strong lemon flavor so when making these I may slip in a little more lemon than I’ve written in this recipe!
The wedges are baked in the liquid broth until perfectly cooked in the middle and removed from the oven. The excess liquid is removed before baking the wedges again until golden brown making a crispy, fluffy and flavour infused wedge you’ll be dreaming of for days after eating.
Serve up the homemade oven baked potato wedges with some tzatziki or roasted garlic mayo as part of a Greek inspired feast.
How to cook potato wedges
- Cut the potatoes into wedges and put into an oven dish
- Mix the stock, lemon juice and herbs and cover the wedges
- Cover with foil and bake for 45 minutes
- Drain the liquid and bake for a further 30 minutes
Top tip- Don't be afraid to to over season the broth as it will get poured out after the first bake just infusing the potatoes without being overwhelming when served up.
Greek lemon potato wedges ingredients and substitutes-
- Potatoes- Any white or yellow potato will work for this recipe, I used Maris piper potatoes. Try to make sure all of your potatoes are similar in size so they take the same time to cook.
- Lemons- Lemon juice from fresh lemons then the zest is used for garnish so be sure to use unwaxed lemons.
- Vegetable stock- I used a dairy free vegetable stock cube but for extra flavour you can also use vegan chicken stock.
- Olive oil- Use extra virgin olive oil for the best Greek flavours. You can use any oil you have if you don’t have olive oil.
- Oregano- No Greek dish would be complete without this herb. I love oregano so I always add a little sprinkle extra.
- Mint- Mint adds an element of freshness. You can use fresh or dried mint.
- Salt- Salt is optional depending on how salty your stock is or if you’d like to add extra. With these potatoes I always add a little in the liquid then garnish with salt at the end.
How to make Greek lemon potatoes step by step
- Cut the wedges
- Juice and zest the lemons
- Mix the baking liquid
- Add the wedges to a dish
- Cover in liquid and put in oven for first bake
- Remove liquid and put in oven for second bake
Greek inspired lemon potato wedges
Ingredients
- 700 g Potatoes
- 3-4 Lemons
- 700 ml Vegetable stock
- 2 tbsp olive oil
- 2 tsp oregano
- 1 tsp garlic granules
- 1 tsp mint
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Pre heat the oven to 200C.
- Cut the potatoes first in half then at an angle cut each half into 3-4 equal sized wedges.
- Make up the vegetable stock and juice the lemons.
- Add the lemon juice, herbs and seasoning to the stock and mix well to combine.
- Add the wedges to a big baking dish and cover with the liquid. Space the wedges out to stop them from sticking.
- Bake for 45 minutes or until the potatoes are cooked in the middle.
- Spoon out the excess liquid.
- Pop the wedges back into the oven until they go golden and crispy. This should take around 20-30 minutes.
- Serve garnished with lemon zest and salt.
Notes
Some popular potato recipes from the blog
- Caramelised Onion and Cheese Mashed Potatoes
- Cheese and bacon potato salad
- Wild garlic smashed potatoes
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