Lemon potatoes with oregano and a crisp underside
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
A shallow layer of lemony water helps these potatoes soften before their edges brown. Cut wedges evenly and use a metal tray with room to spare. The liquid should mostly disappear by the time the potatoes are ready.
For 4 side portions, use 800g potatoes, 3 tablespoons olive oil, 2 tablespoons lemon juice, 100ml water, 1 teaspoon dried oregano and ½ teaspoon fine salt. Scrub potatoes and peel if desired.
Heat the oven to 220°C conventional/200°C fan. Cut potatoes into wedges about 2cm thick. Toss with oil, lemon, water, oregano and salt in a large tray. Roast for 25 minutes, then turn carefully and roast for 25–35 minutes more until easily pierced and golden.
If the tray dries before potatoes soften, add 2 tablespoons hot water. If much liquid remains after they soften, give them a few extra minutes uncovered, watching the edges. Allow 65 minutes. Serve hot with the pan juices. Cool leftovers promptly, refrigerate within 2 hours and use within 48 hours; reheat once until steaming hot throughout.