Step by step

Method

4 steps

1. 1

   Heat the oven to 425°F. Cut 2 lb Yukon Gold potatoes into thick wedges and arrange them in a large roasting pan in a mostly single layer — overlap a little is fine; a deep pile is not.

2. 2

   Whisk ⅓ cup olive oil, ½ cup low-sodium vegetable or chicken broth, the juice of 2 lemons, 4 minced garlic cloves, 2 teaspoons dried oregano, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Pour over the potatoes and toss well so every wedge is coated and sitting in some liquid.

3. 3

   Roast 45–55 minutes, turning once halfway, until the potatoes are deeply golden at the edges and tender inside. If the pan looks dry before they're soft, splash in a few tablespoons more broth — Greek lemon potatoes need that steamy-then-crisp finish.

4. 4

   Scatter with chopped parsley and serve hot with lemon wedges and the pan juices spooned over. You want soft-centered Greek lemon potatoes with crisp edges and bright pan juices — not pale undercooked wedges or a dry scorched pan.