Make

Tip

Basting periodically is necessary and wortwhile.

Crispy Lemon Potatoes

goop

A little bit like oven frying without the excessive oil, these crispy, lemony wedges pair perfectly with our salt-crusted fish.

makes 4

4 medium-sized, starchy potatoes, peeled and cut into rustic wedges

1/4 cup olive oil

1/4 cup chicken stock

2 cloves garlic, minced

juice of 3 lemons

1/2 teaspoon dried oregano

sea salt

freshly ground pepper

fresh oregano to garnish (optional)

1. Preheat oven on to 425°F.

2. Place all ingredients (except for garnish) in baking pan and toss to coat. Place in oven.

3. Roast for 20 minutes and remove from oven quickly to baste the potatoes with the juices. Place back in oven and cook for another 20 minutes, removing again to baste once more. Roast for another 20 minutes or so, until brown and crispy.

You may also like
recipes
Farro Salad with Preserved Tuna

Farro, also known as emmer wheat, is one of the oldest cultivated grains, dating all the way back to biblical times. I love its nutty flavor with our Preserved Tuna. Look for unprocessed whole grain farro with bran and germ intact. It is loaded with fiber which can help...

Read More
recipes
Japanese Chicken Meatballs

I have a hard time not gobbling these up when they're being served to the kids. They're so good!

Read More
recipes
Honey Wholewheat Corn Bread

Melissa Clark recently contributed to our newsletter on Pizza by teaching us how to make it at home like a true pro. She is the most thorough cook we know—providing helpful tips and tricks along each step of the way. The cookbook is arranged by month with seasonal and...

Read More

You first

Get Thursday's Note from GP, including
exclusive tips and behind-the-scenes photos.