EFK Tested
EFK Greek Lemon Roasted Potatoes
EFK Greek Lemon Roasted Potatoes is the kind of food we build at Erickson Family Kitchen: practical, deeply seasoned, and meant to bring people back to the table. This EFK-tested recipe keeps the method clear, the ingredients purposeful, and the finished dish grounded in real family cooking.
- Prep
- 15 min
- Cook
- 60 min
- Total
- 60 min
- Yield
- 6 servings
- Cuisine
- Mediterranean
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Heat 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. Pour chicken stock around the potatoes. Roast 50 to 60 minutes, turning during cooking, until the stock has mostly reduced and the potatoes are tender inside with deeply browned crisp edges. Finish with additional fresh lemon and oregano if desired. Allow the potatoes enough room to brown rather than steam.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; roasting pan or sheet pan; spatula; BlueStar oven.
Food safety & storage
Refrigerate promptly and use within 3–4 days. Reheat uncovered in a hot oven or air fryer until heated through and the edges regain crispness; avoid microwaving when crisp texture matters.
View this recipe on the original EFK website ↗