Greek-style lemon roast potato wedges with oregano and garlic in a used roasting tin — A tray of lemon roast potatoes – deep gold and crisp-edged, with oregano and roasted lemon halves.

Greek-Style Lemon Roast Potatoes

Name: Greek-Style Lemon Roast Potatoes
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 1.2kg floury potatoes, cut into wedges; 4 tbsp olive oil; Juice of 2 lemons; 4 garlic cloves, crushed; 1½ tsp dried oregano; 2 tsp Authentic Lahori All Purpose Mix; 300ml low-salt vegetable or chicken stock

These soak up lemony stock first and crisp afterwards, so they take longer than ordinary roast potatoes.

Prep

15 mins

Cook

65 mins

Total

80 mins

Serves

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Kitchen roadmap

Before you cook

The details that make or break this dish, mapped to the exact step where they matter.

Avoid thisUse one uncrowded layer
Watch forWait for the liquid to disappear
Make sureRaise the heat only at the end

Ingredients

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Method

8 steps

Heat the oven to 200°C.
Arrange the potatoes in one layer in a deep roasting dish.
Avoid this
Use one uncrowded layer
Every wedge needs contact with the hot dish. Stacked potatoes steam and never develop crisp edges.
Mix the oil, lemon juice, garlic, oregano, AL Mix and stock.
Pour this over the potatoes and toss thoroughly.
Roast for 35 minutes, then turn every wedge.
Continue roasting for 25–35 minutes until the liquid has evaporated and the edges are deeply golden.
Watch for
Wait for the liquid to disappear
The potatoes are ready when the stock has evaporated, the centres are creamy and the exposed edges are deeply golden.
If they become tender before browning, raise the heat to 220°C for the final 10 minutes.
Make sure
Raise the heat only at the end
Use the hotter finish only once the potatoes are tender. Starting too hot evaporates the stock before the centres cook.
Taste before adding any salt.

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Make it with the Authentic Lahori mix

One blend for karahi, curries, marinades, chips and everyday cooking.

Shop the Mix