Ingredients:

  • 3 lbs Yukon Gold or Russet Potatoes, cut into 1-inch wedges or thick rounds
  • 1/2 cup Fresh Lemon Juice
  • 1 cup Hot Water (or stock)
  • 1/2 cup Extra Virgin Olive Oil, plus more for drizzling
  • 4 large Garlic cloves, smashed or roughly minced
  • 2 teaspoons Dried Greek Oregano
  • 1 1/2 teaspoons Sea Salt (or to taste)
  • 1/2 teaspoon Freshly Ground Black Pepper
  • Optional: 1/2 cup Chicken or Vegetable Stock for deeper flavour

Instructions:

  1. Preheat oven to 400°F (200°C). Peel potatoes (optional) and cut them into uniform wedges or thick rounds (about 1 inch/2.5 cm thick). Consistency is crucial.
  2. Optional but recommended: Briefly soak the cut potatoes in cold water for 15 minutes to remove excess starch. Drain thoroughly and pat them very dry with a clean tea towel.
  3. In a separate bowl, whisk together the olive oil, lemon juice, smashed garlic, oregano, salt, and pepper to build the marinade.
  4. Place the dried potatoes into a large, heavy-bottomed roasting pan. Pour the marinade over the potatoes and toss vigorously until every piece is thoroughly coated. Arrange the potatoes in a single, relatively even layer.
  5. Place the pan into the preheated oven and roast for 30 minutes.
  6. Carefully remove the pan. Pour the hot water (or stock) evenly around the potatoes—do not pour directly over the crispy tops. The liquid should come about one-third of the way up the potatoes.
  7. Return the pan to the oven. Roast for another 45 minutes, basting the tops of the potatoes with the liquid at the bottom of the pan every 15 minutes.
  8. Check for tenderness. If tender but not yet golden, increase the oven temperature to 425°F (220°C). Continue roasting and basting for another 15-20 minutes, until the tops are deeply golden brown and slightly crisped, and the liquid has reduced to a thick glaze.
  9. Remove from the oven. Drizzle with a final splash of good olive oil and let them rest in the pan for 5-10 minutes before serving.