Perfect Greek Lemon Potatoes
A delicious side dish that captures the essence of Greek flavors with crispy potatoes infused with lemon and garlic.
Ingredients
Main Ingredients
- 4 pounds Yukon Gold or baby potatoes
- ⅓ cup extra virgin olive oil
- 3-4 cloves garlic, minced
- 2 large lemons Juice of 2 large lemons (about 1/4 cup)
- 1 tablespoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup vegetable or chicken broth
Instructions
Preparation
- Begin by washing and drying the potatoes. Cut them into wedges or large chunks (about 2 inches each). If you have time, soak the cut potatoes in cold water for about 15 minutes.
Cooking
- Preheat your oven to 400°F (200°C). Drain the soaked potatoes and dry them thoroughly.
- In a large bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
- Add the dried potato chunks into the bowl with the marinade. Toss until evenly coated.
- Spread the marinated potatoes evenly in a roasting pan and pour the broth around them.
- Cover the roasting pan loosely with aluminum foil and roast for about 30 minutes.
- After 30 minutes, remove the foil and roast uncovered for an additional 30-40 minutes, tossing halfway through.
- Check for doneness by piercing the potatoes with a fork; they should be soft inside.
- Once done, optionally sprinkle extra oregano and a squeeze of fresh lemon juice over the potatoes before serving.
Notes
For leftovers, allow the potatoes to cool completely before transferring to an airtight container. They can be stored in the refrigerator for up to 3-4 days. Reheat in an oven at 350°F (175°C) for about 15-20 minutes.