Greek inspired lemon potato wedges
Potato wedges cooked in lemon and herb seasoning, perfect as a side dish for a Greek inspired feast or even just a delicious snack.
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
Baking- all ovens are different so be sure to keep a close eye on your wedges to make sure the liquid doesn’t dry up before the wedges are done.
Seasoning- As you’ll removed some of the excess liquid don’t be shy with the lemon juice, salt or herbs as it will act partially as a marinade as well as a cooking liquid- the wedges wont be as strong in flavour as the liquid.