Greek Lemon Potatoes
A delicious, zesty side dish featuring crispy edges and tender insides infused with lemon, garlic, and oregano.
Ingredients
Main Ingredients
- 2.5 lb 2.5 lb (1.2 kg) potatoes (e.g., Desiree, Yukon Gold, Maris Piper) Choose potatoes suitable for roasting.
- 1.5 cups 1 1/2 cups low-sodium chicken stock/broth Can substitute with vegetable broth for vegan option.
- 0.5 cup 1/2 cup olive oil Extra oil for crispiness, as needed.
- ⅓ cup 1/3 cup lemon juice Fresh lemon juice recommended.
- 5 pieces 5 garlic cloves, finely grated Fresh garlic adds much flavor.
- 1 tbsp 1 tbsp dried oregano
- 2 tsp 2 tsp salt
- Lemon wedges and fresh oregano leaves for serving For garnish.
Instructions
Preparation
- Preheat your oven to 200°C (390°F) or 180°C fan.
- Peel the potatoes and cut the large ones into thick wedges (about 1.2 inches thick). Cut medium-sized potatoes into three pieces.
- Place the potatoes in a roasting pan and add all the other ingredients. Toss everything well to coat the potatoes evenly.
Cooking
- Roast the potatoes for 20 minutes. Then, turn the potatoes and roast for another 25 to 30 minutes until most of the liquid is absorbed and just oil remains in the pan.
- For extra crispiness, transfer the potatoes to a separate tray. Scoop off as much oil as possible from the original roasting pan and drizzle it over the potatoes.
- Return the potatoes to the oven and roast for another 35 to 40 minutes, turning them once or twice until they are golden and crispy on the edges.
Finishing Touches
- If desired, put the pan with the garlic juices back in the oven for the last 5 to 10 minutes to help reduce and caramelize the garlic.
- Transfer the potatoes to a serving platter. Drizzle with the reduced garlic pan juices or toss the potatoes in the pan. Garnish with lemon wedges and fresh oregano.
Notes
Best served hot as a side dish. They pair well with grilled meats, roasted chicken, or a fresh Greek salad. Store leftovers in an airtight container in the refrigerator for up to 3 days.