Greek oregano lemon wedges

One pot classics

If you’re new to the world of one pot cooking and want to start with a fail-safe staple that keeps everyone happy, full, and even happier when they realise there’s barely any washing up, then welcome to my collection of one pot classics, starting with the beautiful Greek oregano lemon wedges.

I selected these recipes because they’re tried-and-tested family favourites and usually pretty difficult to get wrong! So, let’s get going…

Greek oregano lemon wedges

Fun fact: for a large part of my life (and embarrasingly my adult life), I thought wedges were called wedgies. Yes, seriously. 

When I entered the world of professional kitchens and fine dining, I very quickly learned this was not correct. But the name stuck and I still occasionally catch myself saying it. And hopefully now you will too. 

These wedges are zesty, juicy, wonderfully crisp and bursting with all the flavours. They’re inspired by the classic Greek taverna-style potatoes that arrive at your table soaking up lemony goodness and smelling like sunshine. Because right now in the UK, we desperately need some sun and vitamin D, so this is the best I can do for now. 

If you happen to already own Greek oregano, that’s even better because it’s stronger and much more aromatic than the standard dried oregano you often find in supermarkets. But don’t worry if you only have regular oregano because the fresh lemon juice and stock will still give you that wonderful Mediterranean flavour all the same! 

One bite of these and you’ll feel like you’re eating potatoes on a sun-soaked balcony somewhere overlooking the sea. 

What is so good about one-pot cooking?

One-pot cooking isn’t just about using fewer dishes, it’s also about building up flavours without too much effort. When everything cooks together in the same tray/pot/pan, the ingredients absorb more flavours from each other, you tend to get more caramelisation (especially with this wedge recipe) and more rich, concentrated sauces. 

It’s also super practical, especially for busy lives or smaller kitchens. 

And if you like recipes like this, I’ve packed over 90 of them into my latest cookbook. Dinner is sorted!

Greek oregano lemon wedges

Greek oregano lemon wedges

What are the ingredients?

  • 4 large Maris Piper potatoes

  • Juice of 2 lemons

  • 2 tbsp dried oregano (Greek oregano if possible)

  • 3 tbsp light olive oil

  • 250ml chicken or beef stock

  • Salt and pepper

What about the instructions? This is a recipe from my one pot cookbook, however you can find the full step-by-step recipe over on my YouTube channel. 

FAQs

Why so much stock?

So yes, it may look like you’re drowning your potatoes in a lemony oregano bath, but trust the process! As the wedges cook, the potatoes absorb all that liquid, which slowly reduces down into the most incredible tangy, savoury glaze.

This is what gives you that classic Greek taverna-style texture, those wonderful soft, juicy wedges that are packed with flavour but still with those golden crispy edges. Halfway through cooking it might still look a little soupy, but by the end you’ll have perfectly cooked potatoes, I promise.

Don’t forget to give them a toss halfway through cooking to make sure everything roasts evenly.

What are the best spuds to use?

My go-to potato is always a Maris Piper. They’re a starchy variety, which means they crisp up beautifully while still staying all lovely and fluffy inside.

Other good alternatives include:

  • King Edward

  • Russet potatoes (if in the US)

Basically, go for the starchy potatoes as these will stay fluffy but absorb the liquid. 

What to serve these wedges with?

These wedges are brilliant with pretty much anything or even as a standalone snack, but they’re especially good alongside roast chicken, grilled lamb, salmon, chicken thighs or halloumi. In the summer I like to serve alongside a vibrant Greek salad, roasted chicken thighs and some homemade tzatziki on the side. Maybe a tiddly bit of Ouzo too for good measure. 

Watch the step-by-step tutorial

If you’re more of a visual cook, you can watch the full step-by-step tutorial on my YouTube channel where I walk you through exactly how to make these wedges. That’s how much I love these wedges; they got the full YouTube long-form treatment. 

Where to find even more one pot recipes

This recipe comes from my latest book, Poppy Cooks: The Actually Delicious One Pot Cookbook where you’ll find over 90 fuss-free recipes designed to make cooking easier, much tastier and far less stressful. 

If you love recipes like this, you can also explore more One Pot Wonders on the website, or browse my dedicated One Pot recipe page for a whole load more minimal-effort dinners.