Ingredients

Scale

1.5 kg potatoes, peeled and cut into wedges

¼ cup olive oil

3 cloves garlic, minced

½ cup chicken or vegetable broth

¼ cup fresh lemon juice

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon paprika

¼ teaspoon red pepper flakes (optional)

2 tablespoons fresh parsley, chopped (for garnish)

½ cup crumbled feta cheese (optional)

Instructions

Prepare the Potatoes

Preheat oven to 200°C (400°F). In a large bowl, toss potato wedges with olive oil, garlic, lemon juice, oregano, salt, pepper, paprika, and red pepper flakes.

Roast the Potatoes

Spread the potatoes evenly on a baking sheet. Pour the broth around them. Roast for 40–45 minutes, flipping halfway through, until golden brown and crispy on the edges.

Serve

Garnish with fresh parsley and crumbled feta (if using). Serve warm as a side dish.