Lemon & Herb Potato Wedges
It's only the 2nd January and I've already chosen my absolute favorite recipe for the year.
Sure, future discoveries may tempt me into sharing this title, but right now, with the flavors of this invigorating dish still lingering on my lips, I find it hard to believe I'll taste anything better.
I've had this recipe stashed away to experiment with for months and, now that I've tried it and made it nightly, I wish I could have that wasted time back.
Learn from my example and don't go even one more, potato-less day
.Especially incredible when paired with lemon-scented chicken, lamb or fish, these spectacular spuds work with absolutely everything, and can even be enjoyed on their own as an indulgent, wintery snack.
Make these exactly as detailed below as you don't want to miss out on even one delicious flavor-hit.
Here's to another 364 days of gastronomic discovery....we're already off to a great start
7 medium-sized potatoes 1 1/2 cups parve chicken stock (2 teaspoons powder to water) 6 tablespoons (80 ml) olive oil (see notes) 5 tablespoons fresh lemon juice 2 to 3 teaspoons crushed garlic 1 tablespoon (15 ml) dried oregano 2 teaspoons salt (you know I'd recommend Maldon) 2 baking pans 1: Peel potatoes, cut each into 4 wedges, and place in a baking pan together with remaining ingredients. 2: Toss well and then cook in a preheated 200 C oven for 30 minutes, turn wedges to cook evenly, and then continue cooking for a further 25 minutes till most of the stock has been absorbed and you're mainly left with herby oil. 3: Transfer wedges to the second pan - they won't crisp up if you continue cooking them in the original pan - and scoop off all the cooking oil that's left in the pan and drizzle over wedges to coat well. 4: Roast for a further 20 to 25 minutes - turning occasionally - till potatoes are golden and a bit crisp. 5. Serve with any remaining pan juices scraped over as these are insanely delicious. COOK'S NOTES: The quantities of lemon juice/garlic/herbs/salt may seem higher than expected but potatoes are like sponges that suck up the flavor. The double-roasting pan method really makes a difference to the end result and honestly isn't much effort especially as everything else is so easy. I make these with fresh lemon juice but use ready-crushed garlic. Recipes serves 4 - 5 or 1 secretive eater who truly won't be able to resist the temptation.