A traditional Mediterranean side dish featuring potatoes braised in a lemon-garlic broth, then roasted until beautifully golden with crispy edges and a creamy center.
Instructions
- Preheat oven to 400°F (200°C).
- Place potato wedges in the roasting pan.
- Whisk together olive oil, chicken broth, lemon juice, garlic, oregano, sea salt, and black pepper.
- Pour the mixture over the potatoes and toss to coat evenly.
- Roast for 40 minutes.
- Flip the potatoes and roast for another 20–30 minutes until the liquid is gone and the edges are crispy and brown.
- Garnish with fresh parsley and extra lemon before serving.
Notes
Use Yukon Gold potatoes for a creamier center or Russets for a fluffier interior. If the potatoes are tender but excess liquid remains, carefully drain some broth and continue roasting until crisp.