Fancy Peasant Lemonatas Potatas (Greek Lemon Potatoes)

1. Heat the oven

Preheat the 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 the olive oil, lemon juice and zest, garlic, oregano, salt, pepper and stock.

3. Add the potatoes

Toss the 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, until the edges are deep golden, the interiors are creamy and the lemon-stock has reduced into a glossy, savory glaze.

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

5. Finish

When the potatoes are deeply golden, drizzle again with Fancy Peasant olive oil, taste and adjust the salt, and finish with flaky salt and fresh herbs if using.