Crispy Lemon Potatoes A little bit like oven frying without the excessive oil, these crispy, lemony wedges pair perfectly with our salt-crusted fish. 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. makes 44 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).

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.

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