These tender and flavorful Greek lemon potatoes are roasted in a savory broth of chicken stock, olive oil, lemon juice, and herbs, then broiled until golden. It's a perfect restaurant-style side dish that's easy to recreate at home.
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Preheat oven to 400°F (200°C).
Peel the russet potatoes and cut them into thick wedges. Arrange them in a single layer in a large roasting pan.
In a large bowl or measuring cup, combine the chicken stock, olive oil, and fresh lemon juice.
Whisk in the Dijon mustard, dried oregano, paprika, black pepper, and salt until well combined.
Pour the liquid mixture evenly over the potato wedges in the pan.
Smash the garlic cloves with the side of a knife and scatter them throughout the pan.
Cover the roasting pan tightly with aluminum foil.
Bake for 45-60 minutes, or until the potatoes are fork-tender.
Carefully remove the foil. Set the oven to broil.
Return the uncovered pan to the oven and broil for 5-10 minutes, watching closely, until the tops of the potatoes are golden brown and slightly crisped.
Remove from the oven and let rest for a few minutes. Serve hot, spooning the pan juices over the top.
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