Greek Lemon Potatoes

Instructions

1. 1

   Preheat your Oven to 400°F. Peel the Russet Potatoes and cut them into thick wedges — aim for 6 to 8 wedges per potato so they're sturdy enough to hold their shape during the long roast.

2. 2

   In a large Baking Dish (9x13 inch or similar), Whisk together the Olive Oil, Lemon Juice, Chicken Broth, minced Garlic, Dijon Mustard, Oregano, Kosher Salt, and Black Pepper until well combined. The Dijon Mustard helps the Olive Oil and Lemon Juice emulsify into a cohesive sauce.

3. 3

   Add the Russet Potatoes wedges to the Baking Dish and toss them thoroughly in the lemon-oil mixture until every piece is well coated. Arrange them in a single layer, cut-side down. Pour any remaining sauce over the top.

4. 4

   Roast uncovered in the preheated Oven for 40 minutes. The liquid will bubble and the Russet Potatoes will begin to absorb the sauce and turn golden on the bottom.

5. 5

   After 40 minutes, carefully flip the Russet Potatoes wedges using Tongs or a Spatula. If the pan looks dry, add a splash of Water or Chicken Broth (about ¼ cup) to prevent burning. Return to the Oven and roast for another 30–35 minutes, until the Russet Potatoes are deeply golden, tender all the way through, and the liquid has been mostly absorbed.

6. 6

   Test doneness by piercing the thickest wedge with a Dipping Fork — it should slide in with no resistance. For extra caramelization, switch the Oven to broil for the final 3–5 minutes, watching closely.

7. 7

   Remove from the Oven and let rest for 5 minutes. Taste and adjust seasoning — a squeeze of fresh Lemon Juice at this point really brightens the dish. Garnish with chopped fresh Parsley and Lemon slices if desired, and serve hot directly from the Baking Dish.