Greek Lemon Roasted Potatoes

Wedges of potato roasted in lemon, garlic and oregano until creamy inside and crisp at the edges.

Ingredients

• 3 lb Yukon Gold potatoes, cut into thick wedges
• 1/3 cup olive oil

Juice of 2 lemons

• 1 cup chicken stock
• 6 cloves garlic, smashed
• 1 tablespoon dried oregano

Kosher salt and black pepper

• 2 tablespoons chopped fresh parsley

Directions

1. Heat the oven to 425 degrees F. Toss the potato wedges with olive oil, lemon juice, stock, garlic, oregano, salt and pepper in a roasting pan.

Roast 30 minutes, then turn the potatoes.

1. Continue roasting 25 to 30 minutes until the liquid has reduced and the potatoes are golden and crisp at the edges.
2. Taste and adjust salt and lemon.
3. Scatter with parsley and serve.

Notes

Greek-style lemon potatoes echoing Michael Symon’s heritage cooking.