Print the recipe:https://www.dimitrasdishes.com/lemony...


Ingredients:
9 medium baking potatoes, peeled and cut into wedges
1/2 cup olive oil
1/4 - 1/3 cup fresh lemon juice
1 and 1/2-2 teaspoons sat
1/2 teaspoon black pepper
a pinch of crushed red pepper flakes (optional)
1 teaspoon granulated garlic powder or fresh grated garlic
2 teaspoons dried oregano
1/4 teaspoon cumin powder (optional)
4 cups of chicken or vegetable broth (optional)
Instructions
Preheat the oven to 425 °F, 220 °C.

For the brothy potatoes:

Place the potato wedges in a 9 by 13-inch baking dish. Season with salt and all of the seasonings. Add the garlic, olive oil, and the broth and mix together. Bake in the oven, uncovered until the potatoes are fork tender. About 1 hour and 30 minutes.

For the crispier Potatoes:

Place your potato wedges in a half sheet pan. Pour the lemon juice and olive oil over them.

Season the potatoes with the rest of the ingredients and mix everything together to coat. Add a half cup of water or broth to the pan.

Roast the potatoes until fork tender and crisp. About 1 hour.

Notes
Turn the broiler element on for the final 5-6 minutes or roasting. Keep a close eye on them so that they do not burn. As soon as the potatoes are crisp take the tray out of the oven.





Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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