Outdoor Cooking & Charcoal Oven Recipes / Greek

Lemon and chicken stock roast potato wedges with oregano

Lemon and Chicken Stock Roast Potatoes

Potato wedges roasted in Charlie with chicken stock, lemon, garlic and Greek oregano until the liquid cooks down to a glossy coating. Crisp and golden outside, soft and savoury in the middle, with charred lemon to squeeze over.

Tara QuickCo-founder, Charlie Oven
Roast
Prep15 minutes
Cook1 hour 15 minutes
Serves4 to 6
DifficultyEasy

Charlie Oven — https://charlieoven.com/en-au/blogs/charcoal-recipes/lemon-and-chicken-stock-roast-potatoes

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Ingredients

4 to 6 servings

For the potatoes

To serve

Method

Light Charlie

  1. Heat Charlie

    Set a rack in the middle of the oven. Light good-quality lumpwood charcoal with a natural firelighter, close the door and bring Charlie up to 200 to 220°C (390 to 430°F).

Prepare

  1. Oil and season the potatoes

    Put the potato wedges into a large Roasting Tray. Add the olive oil and season well with salt and freshly ground black pepper. Toss until every potato is coated.

  2. Add the lemon and stock

    Pour over the lemon juice and chicken stock. Add the sliced garlic, dried Greek oregano and lemon zest, then give everything a good mix.
    Why this mattersDon't worry if the tray looks quite wet when it goes into the oven. As the potatoes roast, the stock and lemon reduce into a glossy coating that gives them their flavour.

Roast

  1. Roast

    Put the tray into Charlie, close the door and roast for 30 minutes.
    30 min timer

  2. Turn the potatoes

    Carefully turn the potatoes. By this stage most of the liquid will have reduced and started to coat them.
    Why this mattersTurning them once, halfway through, is all they need. Moving them more often breaks up the edges before they have had a chance to crisp.

  3. Finish roasting

    Close the door and continue roasting for about 45 minutes more, around 1 hour 15 minutes in total, until the potatoes are deep golden, crisp on the outside and fluffy in the middle.
    45 min timer

Serve

  1. Char the lemons

    During the final 5 to 10 minutes, place the lemon wedges cut side down on the grill or on a Flat Bed Plancha until lightly charred.
    5 min timer
    Why this mattersCharring softens the sharpness of the lemon and brings out a little sweetness, so the juice tastes rounder when it is squeezed over the potatoes.

  2. Season and serve

    Taste and adjust the seasoning if needed. Serve straight away with the charred lemon wedges for squeezing over at the table.

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The cook

Tara Quick

Co-founder, Charlie Oven

Tara Quick is co-founder of Charlie Oven, a lifelong foodie who loves to cook and bring people together around the table. Her approach is simple: start with great ingredients, let the oven do the hard work and cook with love. Food made with love just tastes better.

More recipes by Tara Quick

Frequently asked questions

  • Which potatoes work best?

    Floury potatoes. They soak up the stock and lemon, and their edges crisp well while the centres turn fluffy.

  • Why is there so much liquid in the tray?

    It is meant to be wet at the start. The stock and lemon juice reduce as the potatoes roast and turn into a glossy, savoury coating.

  • Can I make them vegetarian?

    Yes. Use a good vegetable stock in place of the chicken stock.

  • Which rack should I use?

    The middle rack. Upper racks are gentler and lower racks are hotter and more direct, so the middle gives an even roast over 1 hour 15 minutes.

  • Can I cook these alongside other dishes in Charlie?

    Yes. They roast happily at 200 to 220°C (392 to 428°F), so they fit in well with grilled meat or fish cooking at the same time.