Description
Roasted Greek potatoes with crisp edges, infused with lemon and oregano for a fluffy interior.
Ingredients
Scale
- 2.5–3 lbs Russet or Yukon Gold Potatoes
- 1/2 cup (120ml) Freshly Squeezed Lemon Juice
- 1/2 cup (120ml) Extra Virgin Olive Oil
- 4–6 cloves Garlic, minced
- 2 tablespoons Dried Oregano
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/2 cup (120ml) Vegetable or Chicken Broth
- Fresh Parsley or Oregano, for garnish (optional)
Instructions
- Wash and scrub potatoes. Peel if desired. Cut into consistent 1-1.5 inch wedges or 1-inch chunks.
- Soak cut potatoes in cold water for 30-60 minutes to draw out excess starch. Drain thoroughly and pat them extremely dry with clean towels.
- Preheat your oven to 400°F (200°C) with an oven rack in the middle position.
- In a very large bowl, whisk together the lemon juice, olive oil, minced garlic, dried oregano, salt, and black pepper. Add the thoroughly dried potato pieces and toss vigorously.
- Spread the marinated potatoes in a single layer on a baking sheet or roasting pan.
- Roast for an initial 20-25 minutes without disturbing them.
- Carefully flip the potatoes and pour the broth into the baking pan. Return to the oven.
- Continue roasting for another 25-35 minutes, flipping every 10-15 minutes.
- Once fork-tender and golden-brown, remove from the oven and let rest for 5-10 minutes. Garnish before serving.
Notes
Soaking and drying potatoes ensures optimal crispiness. Serve with proteins and salads for a balanced meal.
- Prep Time: 60 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg