Lemoney Potatoes

Delish side dish!!   Bake for 1 hour @ 400 / 425F


  • 6 medium potatoes, cut into 1″ wedges (quantity is usually 1 potato per person)
  • 1/2 cup or so of veggie stock


  • 1/2 c olive oil
  • 5 tbsp or more of fresh lemon juice (usually 1 lemon)
  • 2 tbsp finely chopped shallots or onions
  • 3 tbsp dried oregano
  • 3-4 cloves garlic, minced
  • 1 tbsp dried parsley


  • Mix the vinaigrette in a bowl large enough to hold the potatoes.
  • If using thick skinned potatoes (russets), consider peeling them.  If skins are thin, leave them on.
  • Add the potatoes to the bowl.  Gently stir to cover all of the potatoes with vinaigrette.
  • Arrange the wedges pointy edge up in a large shallow casserole dish or baking sheet, 1 layer deep only.
  • Pour veggie stock around edges of casserole dish.  Should be less than 1/2″ in the bottom of the dish.
  • Sprinkle potatoes with sea salt and pepper.
  • Roast potatoes until just tender and starting to brown, usually 45 mins to 1 hour
  • Can be prepared 3 hours ahead and left at room temperature.
  • Before serving, return the potatoes to the oven and heat until golden brown, about 15 minutes
  • Enjoy!

Thanks to Jean Hamilton for the recipe!

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