GREEK LEMON POTATOES
What makes these potatoes taste really good is the lemon-garlic oregano flavoured broth, that the potatoes suck up, the potatoes are then roasted until golden and crispy! these potatoes are a good side dish that you can prepare for your lunch or dinner.
Prep Time 10 minutes mins
Cook Time 1 hour hr 10 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Side Dish
Cuisine Greek
- 2.5 lb Potatoes
- 1 1/2 cups Chicken stock/broth
- 1/2 cup Olive oil
- 1/3 cup Lemon juice
- 5 Garlic cloves finely grated
- 1 tbsp Dried oregano
- 2 tsp Salt
Garnish
- Lemon wedges
- Fresh oregano leaves
Preheat oven to 200°C/390°F.
Cut potatoes: Peel potatoes and cut large ones into 4 thick wedges and medium ones into 3.
Coat potatoes: In a pan, place the chicken stock, lemon juice, garlic, oregano, olive oil, salt then place potatoes, toss well.
Roast 45 minutes: Roast for 20 minutes. Turn potatoes, roast for a further 25 to 30 minutes until the liquid is mostly absorbed by potatoes/evaporated and you're left with mainly oil in the pan.
To crisp the potatoes (optional): Transfer potatoes to a separate tray. Tilt the original roasting pan and scoop off as much of the oil as you can, then drizzle over the potatoes.
Roast 35 minutes: Transfer potatoes to oven and roast for 35 – 40 minutes, turning once or twice, until potatoes are golden and a bit crispy on the edges.
Heat pan juices: Return pan #1 with the garlic juices to the oven for the last 5 – 10 minutes or so to reduce down and make the garlic golden.
Plate up: Transfer potatoes to serving platter. Drizzle over the reduced garlic pan juices (or toss potatoes in the pan). Serve, garnished with lemon wedges and oregano if desired.
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