Greek Lemon Roasted Potatoes (Crispy, 55-Minute)
Golden, slightly blistered exteriors give way to pillowy centers, brightened by a punch of lemon and fragrant oregano. A quick stovetop simmer before roasting concentrates flavor and helps the edges caramelize, so each wedge is both tender and crisp.
Swap small Yukon Gold or red potatoes for a creamier texture, and use vegetable stock for a vegetarian option. For more herb depth, add a sprig of fresh rosemary to the roasting pan or finish with a scattering of toasted oregano. A short parboil is the key technique—shake the pot after draining to roughen surfaces so roasting produces crunchy edges.
Serve these potatoes alongside roasted meats, grilled fish, or a simple Greek salad; they’re also great warm at brunch or made ahead and gently reheated. Store leftovers in an airtight container in the fridge for up to 4 days and re-crisp in a hot oven or skillet before serving.
How to Make It
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1
Preheat the oven to 200°C (400°F). Line a roasting pan or rimmed baking sheet with parchment or lightly oil it.
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2
Cut the potatoes into 2–3 cm (3/4–1 inch) wedges. Place them in a large pot and cover with cold water.
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3
Bring the pot to a simmer over medium-high heat and cook until the potatoes are just tender at the edges but not falling apart, 8–10 minutes. Drain well.
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4
Return the drained potatoes to the hot pot, cover, and shake a few times to roughen the surfaces—this helps create crisp edges when roasted.
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5
In a small bowl, whisk together the olive oil, juice of 1 lemon (reserve the other half for finishing), minced garlic, vegetable stock, dried oregano, salt, and black pepper.
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6
Arrange the potato wedges in a single layer on the prepared pan and pour the lemon-stock mixture evenly over them.
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7
Roast for 30 minutes, then toss the potatoes, spooning pan juices over the tops. Continue roasting until edges are golden and crisp, 10–15 more minutes.
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8
Remove from the oven and squeeze the remaining lemon half over the potatoes. Sprinkle with chopped flat-leaf parsley and adjust seasoning if needed.
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9
Serve warm. Reheat leftovers in a 220°C (425°F) oven until crisp, 8–10 minutes.
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Roasted Beet and Mushroom Tart with Honey-Thyme Ricotta (45-Minute Vegetarian)
Buttery tart of roasted beets and sautéed mushrooms on a honey-thyme ricotta base—baked to golden in about 45 minutes for holiday or dinner parties.