Crispy golden brown outside, light, fluffy, lemony inside you’ll love this authentic roasted potato recipe – and you’ll never believe how simple it is to make. Enjoy these warm from the oven or just at room temperature, there’s just no wrong way to eat them!
Whether you peel your potatoes or not is completely up to you. I love a good baked potato skin myself but in this dish I prefer to peel. I’ve found that peeling really allows the potatoes to soak up all the delicious lemony, rosemary, oil flavors without the skins getting in the way.
- 2 very large baking potatoes
- 1/4 cup olive oil
- 2 tsp salt
- 2 tsp pepper
- 2 tbsp chopped rosemary
- 1 cup broth or water
- 3-4 cloves chopped garlic (2 tbsps)
- 1/3 cup fresh lemon juice (about 1 lemon)
- 2 tbsp crushed Greek oregano
This recipe gives you approximately 12 good sized potato wedges. If you’re serving these as a side to your main meal, the recipe gives you 4 good sized side servings with 3 wedges per person. I usually serve them on a platter as part of a larger table of dishes.