Cherry & Dennis Helper Habitat
Lemon Garlic Roast Potatoes
檸檬蒜香焗薯仔
Recipe overview
Cut skin-on potatoes into wedges, season with lemon, garlic and oregano, and roast until golden at the edges.
01
Ingredients
Main ingredients
- 800 g medium potatoes
- 1 lemon
- 4 cloves garlic
Roasting oil
- 2 tbsp olive oil
Lemon garlic seasoning
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp ground black pepper
02
Tools
- oven
- vegetable brush
- clean kitchen towel
- knife and board
- fine zester
- citrus juicer
- mixing bowl
- spoon
- parchment-lined tray
- tongs
- oven mitts
03
Steps
Step 1
Preheat oven
Preheat oven to 190°C and line a tray with parchment.
Step 2
Wash potatoes
Scrub skin-on potatoes clean under running water with a vegetable brush.
Step 3
Dry thoroughly
Pat potatoes completely dry with a clean kitchen towel.
Step 4
Cut wedges
Cut skin-on potatoes into wedges of similar thickness.
Step 5
Mince garlic
Peel garlic cloves and mince finely.
Step 6
Zest lemon
Finely zest only the yellow outer lemon peel, avoiding the bitter white pith.
Step 7
Juice lemon
Squeeze about 1 tbsp lemon juice and remove the seeds.
Step 8
Mix dressing
Combine olive oil, lemon juice and zest, minced garlic, dried oregano, salt and black pepper.
Step 9
Coat wedges
Put potato wedges in a bowl and toss thoroughly with the dressing.
Step 10
Arrange tray
Spread wedges in one layer on the tray with space between them.
Step 11
Roast and turn
Roast about 20 minutes. Remove with oven mitts and turn with tongs, then roast another 15–20 minutes until tender inside and golden outside; watch that the garlic does not burn black.
Step 12
Serve
Remove with oven mitts, transfer golden wedges to a plain plate and cool slightly before eating.
Common mistakes
- Wet or crowded potatoes will not crisp well; burnt garlic tastes bitter.
Tips
Cut wedges evenly and avoid crowding the tray. If garlic browns too soon, move the tray away from the upper heat and adjust for your oven.
