Lemon Roasted Potatoes (Print Version)
# Ingredients:
01 -
5 large white potatoes, cut into wedges
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1 cup water
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⅓ cup extra virgin olive oil
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½ cup lemon juice
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3 cloves garlic, minced
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2 ½ tsp dried oregano
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1 tsp salt
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1 tsp pepper
# Instructions:
01 -
Preheat your oven to 325°F (165°C). This moderate temperature allows the potatoes to cook through while absorbing the flavors of the lemon-herb mixture.
02 -
Wash the potatoes thoroughly, then cut them into even-sized wedges. You don't need to peel them unless preferred - the skins add texture and nutrients. Lightly grease a 9×13 inch baking dish and spread the potato wedges in a single layer.
03 -
In a medium bowl, combine the water, extra virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Whisk these ingredients together until well blended to create a flavorful braising liquid.
04 -
Pour the lemon-herb mixture evenly over the potatoes in the baking dish, ensuring all potatoes are coated. The liquid should partially cover the potatoes - this is intentional, as they will both braise and roast during cooking.
05 -
Bake for approximately 1 hour at 325°F, turning the potatoes once or twice during cooking to ensure they brown evenly on all sides. As the water evaporates, the potatoes will begin to crisp in the remaining olive oil and their own released starches.
06 -
The potatoes are done when they're fork-tender on the inside and golden brown and crispy on the outside. The liquid should be mostly evaporated, leaving behind concentrated flavors coating each wedge.
07 -
Remove from the oven and serve hot. These potatoes are best enjoyed immediately while they're still crispy and fragrant. Any remaining seasoned oil in the bottom of the pan can be drizzled over the potatoes for extra flavor.
# Notes:
01 -
The combination of water and olive oil creates potatoes that are tender inside and crispy outside.
02 -
Fresh lemon juice provides the best flavor, but bottled will work in a pinch.
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Recipe from Stacie Vaughan.