Potato Wedges with Oregano

  • Potato Wedges with Oregano

Potato Wedges with Oregano


(serves 8)


1.6kg potatoes (peeled) (Agria or any large potatoes suitable for roasting)

250ml (1 cup) water

125ml (1/2 cup) lemon juice

125ml (1/2 cup) olive oil

3 tbsp freshly chopped Greek oregano leaves

1 tsp flaky sea salt

1/4 tsp freshly ground black pepper


· Preheat oven to 220°C.

· Cut potatoes into 4-6 wedges (depending on size of potatoes). Place potatoes in a non-reactive roasting tray.

· Add water, lemon juice, olive oil, oregano, salt and pepper.

· Place into preheated oven for 30 minutes. Turn potatoes so they can brown evenly (you may need a little more water if liquid has evaporated).

· Reduce oven temperature to 180°C and bake potatoes for a further hour or until fork tender and brown on the edges.