Patátes Lemonátes — Lemon Roast Potatoes

Preheat your oven to 200°C. Peel the potatoes and cut them into medium-sized wedges, about 2-3 cm thick. Try to keep them uniform for even cooking.

In a large bowl, combine the Greek extra virgin olive oil, fresh lemon juice, minced garlic, rigani, salt, and black pepper. Whisk well to emulsify the dressing.

Add the potato wedges to the bowl with the lemon mixture. Toss thoroughly to ensure all potatoes are evenly coated.

Transfer the coated potatoes to a large roasting pan in a single layer. Pour any remaining lemon mixture from the bowl over the potatoes. Add the vegetable broth or water to the pan.

Roast for 30 minutes, then remove the pan from the oven and turn the potatoes with a spatula. Return to the oven and roast for another 20-30 minutes, or until golden brown and tender when pierced with a fork.

For extra crispiness, you can increase the oven temperature to 220°C for the last 10 minutes of cooking, or use the grill function, watching carefully to prevent burning.

Serve immediately as a side dish. Kali Orexi!