Greek Lemon Potatoes
These Greek Lemon Potatoes absorb a lemon-garlic-oregano broth for incredible flavor and are roasted for a delicious finish.
Equipment
- Oven
- Roasting pan
- microplane
Ingredients
Main Ingredients
- 1.2 kg potatoes (Aus: Desiree, US: Yukon Gold, UK: Maris Piper)
- 1.5 cups chicken stock/broth low sodium
- 0.5 cups olive oil
- ⅓ cups lemon juice
- 5 cloves garlic finely grated using microplane
- 1 tablespoon dried oregano
- 2 teaspoon salt
Garnish (optional)
- lemon wedges
- fresh oregano leaves
Instructions
Cooking Instructions
- Preheat oven to 200°C/390°F (180°C fan).
- Peel potatoes and cut large ones into thick wedges – about 3cm / 1.2" thick – and medium ones into 3.
- Place potatoes in a roasting pan with all the other ingredients. Toss well.
- Roast for 20 minutes. Turn potatoes, roast for a further 25 to 30 minutes until the liquid is mostly absorbed by potatoes/evaporated.
- Transfer potatoes to a separate tray if you want them crisp. Drizzle over the potatoes with the scooped-off oil.
- Transfer potatoes to the oven and roast for 35 – 40 minutes, turning once or twice, until potatoes are golden and a bit crispy on the edges.
- Return pan with the garlic juices to the oven for the last 5 – 10 minutes to reduce down and make the garlic golden.
- Transfer potatoes to a serving platter. Drizzle over reduced garlic pan juices, serve with lemon wedges and oregano if desired.
Notes
Use starchy, not waxy potatoes for better flavor absorption. Optional steps can enhance crispiness and flavor.
Nutrition
Serving: 1servingCalories: 349kcalCarbohydrates: 32gProtein: 7gFat: 22gSaturated Fat: 3gSodium: 976mgPotassium: 1079mgFiber: 6gVitamin C: 34mgCalcium: 80mgIron: 8.1mg
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