Greek Lemon Potatoes

Classic roasted Greek lemon potatoes with garlic, featuring bright citrus flavor and crispy edges.

Scale

1 kg (2.2 lb) Yukon Gold or red potatoes, scrubbed and cut into 2–3 cm (1-inch) wedges
60 ml (1/4 cup) extra virgin olive oil
120 ml (1/2 cup) fresh lemon juice (about 2–3 lemons) plus the zest of 1 lemon
4 cloves garlic, thinly sliced
240 ml (1 cup) chicken or vegetable stock
2 tbsp fresh oregano, chopped (or 2 tsp dried)
1 tsp (5 g) fine sea salt
1/2 tsp (1 g) black pepper, freshly ground
Optional: 1 tbsp (15 ml) white wine vinegar or 1 tsp (5 g) sugar

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Preheat the oven to 200°C (400°F). Wash and cut the potatoes into wedges.
Whisk together the lemon juice, stock, olive oil, sliced garlic, salt, and pepper in a skillet.
Add the potato wedges, stir to coat, and simmer for 10 minutes.
Remove the lid, add lemon zest and oregano, then roast in the oven for 25–30 minutes.
Let the dish rest for 5 minutes, then toss with additional olive oil and serve.

For extra richness, swirl in 15 g (1 tbsp) unsalted butter at the end. Store leftovers in an airtight container for up to 3 days.