We used a little bit extra garlic and chicken broth instead of water as some others suggested and it worked great.
Very good and flavorful. I made for our large family camping trip for our greek dinner. I used small red potatoes, lots more garlic and chicken broth instead of water. I think 1/2 the oil could have been used with great results. I lined the pan with foil, but wouldn't do that next time because the potatoes didn't stick, but the foil did.
I love this recipe. I coat my pan with the 1/2 cup of oil before adding the rest of the recipe ingredients and found it very effective in reducing burnt on pieces... Also tried this recipe with yams and recommend it to folks who love a sweet and garlicky combo (reduce baking time to 40 minutes).
My husband and I loved these potatoes with my husband even conceding that these were better than his homestyle fries (VICTORY!!!!). I did make a change to the recipe and that was using butter instead of olive oil. The only reason I did this was that I had used up all my olive oil the other day and hadn't had a chance to pick up another bottle. I will try the olive oil the next time I make these and see how the flavour changes. I also used chicken broth in place of water as was recommended by one of the other reviewers. I'm sure this added to the amazing flavour of the potatoes and this will definitely be a recipe I come back to.
Fabulous! Only comment as people came back for thirds was "they are kinda bland". What?? Next time, I will add more garlic, and maybe try stock instead of water. I didn't peel my potatoes, so it was a very easy recipe. Served with roast pork but would compliment any entree. Thanks for a keeper!
Fantastic potatoes! The water makes all the difference in how these wedges crisp up nicely but still have a creamy interior. To think that all these years I've been doing it wrong. I used to just oil and season my potato wedges and bake. No more of that. This is the only way I'll do oven roasted potatoes from now on.
This was very good. Loved the lemon and garlic flavor. No leftovers for our house. Made this with grilled chicken breasts. I found that I needed to cook about 10 minutes longer before the potatoes were tender. I think next time, I'll cut the potatoes into smaller wedges. Thanks for posting.
Wonderful! Loved the large wedges. Potatoes were nice and brown on the edges. Used my large Calphalon roasting pan which was perfect. Would suggest making more than you think you need, these kept disappearing from the pan even before dinner was served. Served with pork souvlaki, homemade pita, and tzatziki sauce. Will make again! Thanks for sharing the recipe!
I love these potatoes! I cut them much smaller though. I think they absorb more flavor but that's just me. I use chicken broth instead of water, add some lemon zest, and top it off with fresh basil at the end... soooo good. I had a horrible time with them sticking to the pan even after spraying with pam so I laid parchment paper down... no sticking and super easy clean up!
This is now a favorite in our house too. My husband loves these. I like the recipe because it does not require much watch time. I prepare the rest of the meal, walk the dog or do a chore and know at the end something yummy will emerge from the oven. I look for Evelyn's recipes. She is some cook.