Fancy Peasant Lemoni Potatas (Greek Lemon Potatoes)

1. Heat the Pan

Preheat oven to 425°F (220°C).
Use a heavy roasting pan or cast-iron skillet.

2. Build the Lemon–Olive Oil Bath

In the pan, whisk together:

• Olive oil
• Lemon juice and zest
  
• Garlic
  
• Oregano
  
• Salt and pepper
  
• Stock
  

3. Add the Potatoes

Toss potato wedges directly in the pan until fully coated.
Spread in a single layer, cut-side down as much as possible.

4. Roast and Reduce

Roast uncovered for 45–60 minutes, flipping once halfway through.

You are looking for:

• Deep golden edges
  
• Creamy interiors
  
• Lemon-stock reduced into a glossy, savory glaze
  

If the pan dries too fast, add a small splash of water or stock.

5. Final Finish

When the potatoes are deeply golden:

• Drizzle again with fancy peasant olive oil
  
• Taste and adjust salt
  
• Finish with flaky salt and fresh herbs if using