Greek Lemon Potatoes
Greek Lemon Potatoes are roasted in lemon juice, garlic, olive oil, and broth until golden and tender.They feature crispy edges and rich Mediterranean flavor.
Ingredients
- 1.2 kg 2.5 lb potatoes, peeled and cut into thick wedges
- 1½ cups low-sodium chicken stock or broth
- ½ cup olive oil
- ⅓ cup lemon juice
- 5 garlic cloves finely grated
- 1 tablespoon dried oregano
- 2 teaspoons salt
Optional Garnish:
- Lemon wedges
- Fresh oregano leaves
Instructions
- Preheat your oven to 200°C/390°F (180°C fan-forced).
- Peel the potatoes and cut large potatoes into thick wedges, approximately 3 cm (1.2 inches) thick. Cut medium potatoes into thirds.
- Place the potatoes in a large roasting pan.
- Add the chicken broth, olive oil, lemon juice, grated garlic, oregano, and salt.
- Toss everything thoroughly until the potatoes are evenly coated.
- Roast for 20 minutes.
- Remove the pan from the oven and carefully turn the potatoes.
- Return to the oven and roast for another 25 to 30 minutes until most of the liquid has been absorbed or evaporated.
- For extra crispy Greek Lemon Potatoes, transfer the potatoes to a separate baking tray.
- Tilt the original roasting pan and carefully spoon off most of the flavorful oil. Drizzle the oil over the potatoes.
- Roast the potatoes for an additional 35 to 40 minutes, turning once or twice, until deeply golden and slightly crisp around the edges.
- During the final 5 to 10 minutes, place the original roasting pan back in the oven so the remaining garlic juices reduce and caramelize.
- Transfer the potatoes to a serving platter.
- Drizzle the reduced garlic pan juices over the potatoes.
- Garnish with lemon wedges and fresh oregano leaves if desired, then serve immediately.
Notes
- Vegetable broth may be substituted for chicken broth.
- Serve alongside grilled chicken, roasted lamb, beef kebabs, seafood, or Mediterranean salads.
- Fresh oregano can be used as a garnish for added aroma.
- A small amount of feta cheese can be added before serving if desired.