EFK Tested
EFK Greek Lemon Potatoes
Deeply browned Greek lemon potatoes with crisp edges, tender centers, garlic, oregano, and savory lemon-stock roasting juices.
From the EFK recipe collection
- Prep
- 15 min
- Cook
- 55 min
- Total
- 70 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Heat the BlueStar oven to 425°F. Arrange potato wedges in a roasting pan and toss thoroughly with olive oil, lemon juice, garlic, oregano, salt, and pepper.
- 2. Pour chicken stock around the potatoes rather than directly over the seasoned tops. Spread the wedges out so they have room to roast instead of steam.
- 3. Roast 50–60 minutes, turning during cooking, until the stock has mostly reduced and the potatoes are tender inside with deeply browned, crisp edges.
- 4. Finish with additional fresh lemon and oregano if desired and serve hot.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; roasting pan or sheet pan; spatula; BlueStar oven.
Food safety & storage
Refrigerate leftovers promptly and use within 3–4 days. Reheat uncovered in a hot oven or air fryer until heated through and the edges regain crispness; reheat leftovers to 165°F. Avoid microwaving when crisp texture matters.
View this recipe on the original EFK website ↗