Fresh dill, garlic, and lemon juice bring an authentic taste of Greece to this simple potato recipe.

leeann

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Recipe Summary

prep:
15 mins
cook:
1 hr 30 mins
total:
1 hr 45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Stir water, olive oil, lemon juice, dill, chicken bouillon, garlic, thyme, rosemary, oregano, salt, and pepper together in a bowl until smooth.

  • Spread potato wedges into a baking dish. Drizzle the seasoning mixture over the potatoes. Cover the dish with aluminum foil.

  • Bake in preheated oven, turning occasionally, until the potato wedges are soft in the center, 90 minutes to 2 hours.

Nutrition Facts

280 calories; protein 4.7g 10% DV; carbohydrates 39.3g 13% DV; fat 12.4g 19% DV; cholesterol 0.2mg; sodium 425.9mg 17% DV. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/10/2015
Recipe was easy and they turned out great and tasty even though I had to skip the chicken bouillon, rosemary and thyme basically because I´m a vegetarian so the buillon was out of the question and the other two I didn´t had at the time in my pantry. TIME SAVER TIP: if you don't have time to wait for the potatoes to be ready in the oven, you can cheat by pre cooking the potato wedges for about 10 min on high in the microwave on a refractaric pan covered with plastic wrap donpt forget to make holes to let the steam out(cooking time to soften varies on every microwave so play by ear do not let them get too soft) then toss them 20-30 min in the oven for that firm outside oven cooked effect. They came out awesome and was just 35ish min total cook time ;) Read More
(6)

Most helpful critical review

Rating: 3 stars
02/21/2020
These potatoes were pretty good. They took about 1 hour to bake. I think they turned out a little mushy. If I make them again I would take the foil off to let them brown a little bit. Read More
27 Ratings
  • 5 star values: 20
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/09/2015
Recipe was easy and they turned out great and tasty even though I had to skip the chicken bouillon, rosemary and thyme basically because I´m a vegetarian so the buillon was out of the question and the other two I didn´t had at the time in my pantry. TIME SAVER TIP: if you don't have time to wait for the potatoes to be ready in the oven, you can cheat by pre cooking the potato wedges for about 10 min on high in the microwave on a refractaric pan covered with plastic wrap donpt forget to make holes to let the steam out(cooking time to soften varies on every microwave so play by ear do not let them get too soft) then toss them 20-30 min in the oven for that firm outside oven cooked effect. They came out awesome and was just 35ish min total cook time ;) Read More
(6)
Rating: 4 stars
12/22/2014
I liked the flavor of these, but I only made 2 servings to use 2 large russet potatoes up. I used low sodium veg broth paste and accidentally forgot the dill. I had to bake them at 400, baking something else at that temp. They sort of fell apart when done, going from undone to over done. As I liked the flavor I may try them with the dill I forgot and the proper temp. Read More
(3)
Rating: 5 stars
12/08/2014
I must admit I was skeptical at many points when making these potatoes. However they were excellent! I was most wary of all of the water and really wanted to eliminate the water for more of a roasted effect but I followed the recipe (other than 1/2ing it). I used dried til (2 tsp) slightly less thyme and rosemary (just not a huge fan) and about 1/2 tsp of white pepper and 1 tsp of salt. Great flavor and great texture. They took about an hour though I did cut into about 1/2" wedges. THANKS for the recipe! Read More
(2)
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Rating: 5 stars
11/26/2018
I've made these a few times using what I have in the pantry, whether it's chicken inr Read More
(1)
Rating: 4 stars
08/19/2017
Used chicken broth instead of water bouillon no rosemary/thyme; good though the lemon was a bit surprising for my taste. I think I'll cut way down on the lemon next time-- this seems a great way to do potatoes in the oven. Read More
(1)
Rating: 5 stars
09/12/2016
Very homy comforting taste with ample flavour. I only baked for about 45 min and they were a bit mushy but everyone enjoyed them still. There was very little liquid left at this point but I liked the potato mush coating each wedge. Read More
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Rating: 3 stars
12/09/2017
They were good a bit too lemony for me. Next time I make this I will at least cut the lemon juice in half and a little less water. Read More
Rating: 5 stars
05/23/2020
Have made many times. Delicious! Read More
Rating: 5 stars
06/06/2016
love this recipe but I cooked it at 400 and it probably took 2 to 2.5 hrs to get crisp. I used chicken stock rather than water. Read More
Rating: 3 stars
02/21/2020
These potatoes were pretty good. They took about 1 hour to bake. I think they turned out a little mushy. If I make them again I would take the foil off to let them brown a little bit. Read More