Greek Lemon Potatoes

Name: Greek Lemon Potatoes
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 1200 g potatoes, cut into thick wedges; 80 ml olive oil; 100 ml lemon juice; 300 ml vegetable stock; 20 g garlic, crushed; 2 tsp oregano; ¾ tsp salt

Draft recipe — not kitchen-tested

VegEasy

Diet: Veg · Vegan

Greek Lemon Potatoes is a Greek dish. Use a wide tray so the liquid can reduce.

Prep

15 min

Cook

70 min

Total

85 min

Servings

Difficulty

Easy

Cuisine

Greek

Course

Sides

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Servings

Units

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Potatoes

1200 g potatoes, cut into thick wedges

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Prepare · About 5 min

Heat oven to 200°C / 400°F. Toss 1200 g potatoes, cut into thick wedges with 80 ml olive oil, 100 ml lemon juice, 300 ml vegetable stock, 20 g garlic, crushed, 2 tsp oregano, ¾ tsp salt in a wide dish.
Check: The food must be hot through at 200°C / 400°F.
Step 1 complete

Bake · About 40 min

Bake 40 minutes, turning once.Step 2 complete

Brown · About 30 min

Turn again and roast 25–30 minutes until liquid reduces and potatoes are tender with golden edges.
Check: Look for this result: liquid reduces and potatoes are tender with golden edges.
Step 3 complete

Storage

Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.

Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

FAQ

What matters most when making Greek Lemon Potatoes?

Use a wide tray so the liquid can reduce.

What can I substitute in Greek Lemon Potatoes?

Use chicken stock if a vegetarian version is not needed.

Can I prepare Greek Lemon Potatoes ahead?

Prepare the measured ingredients for Greek Lemon Potatoes one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.