Greek lemon roasted potatoes with oregano

• 900 g yukon gold potatoescut into wedges, about 6 per potato
• 60 ml extra virgin olive oil
• 2 medium lemonjuiced (about 80ml juice)
• 5 garlic clovesminced
• 1 tbs dried oregano
• 1 tsp sweet paprika
• 1 tsp kosher salt
• ½ tsp black pepperfreshly ground

1. 1

   Preheat oven to 220°C (425°F). In a large bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, sweet paprika, kosher salt, and black pepper until combined.

2. 2

   Add the potato wedges to the bowl and toss until every piece is well coated in the lemon-oregano mixture.

3. 3

   Spread the potatoes in a single layer on the sheet pan, cut-side down, and pour any remaining liquid from the bowl over the top. The liquid should pool around the potatoes — this is what gives them their signature braised-then-crisped texture.

4. 4

   Roast for 25 minutes without disturbing. The liquid will bubble away and the undersides will turn deeply golden and crispy at the edges.

5. 5

   Flip the potatoes with a spatula and roast for another 15–20 minutes until the second side is golden brown, the edges are visibly caramelized, and the centers are creamy and fork-tender. Most of the liquid should be absorbed or evaporated.

6. 6

   Let the potatoes rest on the pan for 3 minutes — they'll crisp up even more as they cool slightly.

   Tip: Keeps in the fridge for up to 3 days. Reheat on a sheet pan at 200°C (400°F) for 8–10 minutes to restore the crispiness — the microwave will make them soggy.

• sheet pan (half-sheet (18x13 inch))

Per serving

Nutritional values are estimates only.