Time 45m Yield 4 Number Of Ingredients 5 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Wash potatoes and pat dry. Cut abnormally large potatoes in half so all potatoes are around the same size (no bigger than 1/2 of a ping pong ball). Transfer to a metal baking pan. Mix lemon juice and olive oil together and drizzle over potatoes. Sprinkle with garlic powder and salt. Toss until well coated and spread evenly in the pan. Bake in the preheated oven for 20 minutes. Stir and bake until tender, about 10 minutes more.
Time 40m Yield 4 Number Of Ingredients 8 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a large baking sheet with cooking spray, or line with foil and grease the foil. Set aside. Whisk olive oil, butter, garlic, salt and pepper together in a large bowl. Cut each unpeeled potato into 8 wedges, add to the bowl, and toss to coat. Spread potato wedges out on the baking sheet. Bake until potatoes are crispy on the outside and tender on the inside, 25 to 30 minutes. Remove the potatoes from the oven. Combine lemon zest and parsley in a small bowl, sprinkle over the potatoes, and serve.
Time 1h20m Yield 6 Number Of Ingredients 6 Steps:
Preheat the oven to 450 degrees F (230 degrees C). Place potatoes in a 9x13-inch baking dish and season with garlic, sea salt, and pepper. Pour in water, oil, and lemon juice and mix for a few seconds with a wooden spoon to coat. Roast in the preheated oven for 40 minutes. Turn the potatoes and continue to cook until all sides are golden brown, about 25 minutes more.
Time 1h15m Yield 6 Number Of Ingredients 7 Steps:
Preheat oven to 400 degrees F (200 degrees C). Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat. Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes. Roast potatoes in preheated oven until tender and golden brown, about 1 hour.
Time 45m Number Of Ingredients 4 Steps:
Heat oven to 200C/fan 180C/gas 6. Peel the potatoes and cut into thick wedges. Put in a pan, pour in enough water to cover and bring to the boil. Simmer for 2 mins, then drain well, shaking the colander. Put the olive oil, lemon juice and rosemary in a roasting tin with some salt and pepper. Add the potatoes and toss well until they are coated and glistening. Leave to soak up the oil and lemon for 10 mins, then bake for 20-30 mins, shaking the tin halfway through until the potatoes are nicely browned and glossy.
Yield Makes 4 to 6 servings Number Of Ingredients 9 Steps:
Preheat oven to 400°F. Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil. Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown. Sprinkle with the fresh oregano and serve at once. Variation: Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.
Time 50m Yield 4 Number Of Ingredients 11 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray. Toss potato wedges with olive oil, melted butter, lemon juice, minced garlic, thyme, garlic salt, and onion powder in a large bowl. Season with freshly ground cracked pepper to taste. Spread the potatoes in an even layer in the prepared baking dish. Roast in the preheated oven for 20 minutes. Remove the pan from the oven and flip the potato wedges. Continue roasting until the potatoes are golden and cooked through, about 20 minutes more. Sprinkle with parsley and serve.
Yield 6 servings Number Of Ingredients 12 Steps:
Cut potatoes into wedges. Then, stir salt into a large pot of rolling boiling water and add potatoes. Bring up to a boil and parboil for 6-7 minutes. Drain potatoes in small batches and mix in a bowl with the rest of the “Dressing Mix” ingredients. Using a large spoon, Transfer potato wedges to a greased baking dish (with non-stick cooking spray). Drizzle remaining dressing over top and add a whole lemon, cut into quarters. Bake in a preheated 425°F for 40 minutes. Then, broil for just a minute or until tops of potatoes are crisp. Sprinkle with garnishes and serve. Enjoy!
