Lemon-Oregano Potato Bake

Ingredients

• Potatoes

  1000 g white potatoes

  peeled edible weight; cut into thick even wedges about 2–3 cm at the thickest point

• Lemon-oregano mixture

  200 g water

  drinking water; all added to the pan

• 70 g fresh lemon juice

  strained, no seeds; all in the cooking liquid

• 45 g extra virgin olive oil

  all in the cooking mixture; no extra finishing oil

• 12 g garlic

  peeled edible weight, finely grated

• 2 g dried oregano

  dried leaves; no fresh sprigs

• 5 g fine table salt

  all added to the cooking mixture

• 1 g ground black pepper

  all added to the cooking mixture

Directions

1. Prepare the potatoes and garlic

   Peel and wedge the potatoes; grate the garlic. Heat a conventional oven to 200°C (390°F), with a rack in the middle. Wash the potatoes before peeling, remove damaged or green areas, and weigh 1 kg peeled edible potato. Cut into even thick wedges, about 2–3 cm at the thickest point. Peel and finely grate 12 g garlic. Do not leave peeled wedges sitting for a long time before coating.

2. Mix the lemon-oregano liquid

   Whisk the water, lemon juice, oil, garlic, oregano, salt and pepper. Start with 200 g water and 70 g strained lemon juice, whisk in 45 g olive oil, then stir in all 12 g grated garlic, 2 g dried oregano, 5 g fine salt and 1 g black pepper. Scrape the bowl so all measured seasoning stays in the mixture. No stock, extra salt or fresh herb garnish is included.

3. Coat the wedges

   Pour all the lemon mixture over the potatoes and turn to coat. Use an approximately 23 × 33 cm metal roasting pan. Arrange the wedges in a loose, mostly single layer with a shallow layer of liquid around them. Scrape every bit of oil, garlic and seasoning from the bowl into the pan. Avoid a small crowded dish that stacks the potatoes deeply.

4. Bake covered until tender

   Cover tightly with foil and bake for 40–45 minutes. Use the middle shelf. Carefully lift one corner of the foil away from your face to release steam. Test a thick wedge with a small knife: it should slide in easily. If still firm, reseal and continue until tender, checking again before the browning stage.

5. Uncover and brown the edges

   Uncover, turn the wedges and bake at 220°C (425°F) for 25–35 minutes. Remove the foil completely. Turn the potatoes gently with tongs and coat them with the pan juices. Return uncovered to the middle shelf, turning once halfway through. Finish when the potatoes are fully tender, the liquid is reduced to a light coating, and the edges are golden. If the pan dries while the centres are still firm, add a small splash of hot water to the pan and continue; record any extra water only as a timing adjustment, not extra seasoning. Stop before garlic or potato edges burn.

6. Rest and serve

   Rest for 5 minutes, then divide the potatoes and pan coating into four portions. Serve warm, including the remaining lemon-garlic coating and oil from the pan. No lemon wedges, fresh herbs, cheese or other toppings are added. These are side portions; meat, bread and extra accompaniments are outside this recipe and nutrition. Refrigerate leftovers promptly as described in the notes.