Greek · PANTRYHOP RECIPE
Lemon Roasted Potatoes
70 minutes · 6 servings · vegan
Greek lemon potatoes are a classic side dish; the method keeps the familiar tangy, roasted result.
Ingredients
Check you have the quantities below.
- 3 lb / 1.4 kg potatoes, peeled and cut into wedges
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 cup water
- 3 cloves garlic, minced
- 2 tsp dried oregano
- 1 1/2 tsp salt
- 1/2 tsp black pepper
Let’s make it
- Heat oven to 400 F / 200 C. Put the potatoes in a roasting pan.
- Mix olive oil, lemon juice, water, garlic, oregano, salt, and pepper. Pour over the potatoes and toss.
- Roast 45 minutes, turning once or twice, until the liquid is mostly absorbed and the potatoes are browned and tender.
- If needed, add a splash more water during roasting so the pan does not dry out too fast.
- Serve hot.
Cut the potatoes into smaller wedges for kids and serve with yogurt or tzatziki.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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