Greek Lemon Potatoes: Patates Lemonates

Preheat your oven to 400°F (204°C).

Wash and peel the yellow potatoes (optional) before slicing them into wedges. Transfer the wedges to a 9×13-inch (23×33 cm) baking dish.

Drizzle the olive oil over the potatoes. Add the chopped garlic, dried oregano, salt, and black pepper to taste. Toss the potatoes thoroughly to ensure they are evenly coated in the oil and seasonings. Spread them out in an even layer in the baking dish.

Place the baking dish in the preheated oven and roast for 20 minutes.

Remove the baking dish from the oven. Pour the chicken broth evenly over the potatoes. Toss the potatoes gently to coat them with the broth, then spread them out again in an even layer.

Return the dish to the oven and roast for another 15 minutes.

Remove the dish from the oven again and drizzle the fresh lemon juice over the potatoes. Toss to coat thoroughly.

Roast the potatoes for an additional 30–35 minutes, or until they are fork-tender and golden brown around the edges. If you prefer extra-crispy edges, broil the potatoes for 2–3 minutes at the end of roasting.

Serve the potatoes hot, paired with aioli, tzatziki, or your favorite dipping sauce.