Lemony Herb Baked Potatoes with Greens

1. Prepare and Roast the Potatoes

1. Preheat your oven to 210°C (fan 190°C) and line a large baking sheet with parchment paper.
2. In a large mixing bowl, toss the potato wedges with 2 tablespoons of the oil, the dried oregano, half of the minced garlic, 3/4 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.
3. Spread the potatoes across the baking sheet in a single layer, ensuring they have space so they roast rather than steam.
4. Bake for 25 to 30 minutes, flipping halfway through, until the edges are deep golden brown and the centers are tender when pierced with a fork.

2. Sauté the Greens and Garlic

1. While the potatoes finish roasting, place a wide frying pan or skillet over medium heat and warm the remaining 1 tablespoon of oil.
2. Add the rest of the minced garlic and cook for about 30 seconds until fragrant, taking care not to brown it.
3. Add the chopped spinach or kale in batches along with a pinch of salt and pepper. Cook for 2 to 3 minutes, stirring constantly, until just wilted but still vibrant green. Remove from heat.

3. Toss and Finish

1. Tip the hot roasted potatoes directly into the pan with the warm greens.
2. Pour over the lemon zest, 2 tablespoons of fresh lemon juice, and the chopped fresh herbs.
3. Toss everything gently to combine and distribute the flavors evenly. Taste and adjust with extra salt, pepper, or lemon juice if needed, then serve immediately.