Description
Crispy on the outside and tender on the inside, these Greek lemon potatoes are roasted in a flavorful blend of lemon, garlic, oregano, and olive oil. A bright and comforting side dish perfect with meats, fish, or salads.
Ingredients
1.2 kg starchy potatoes
120 ml olive oil
120 ml fresh lemon juice
250 ml chicken broth
4 garlic cloves, minced
2 tsp dried oregano
1 tsp salt
½ tsp black pepper
Instructions
- Preheat the oven to 200°C and prepare a large roasting pan.
- Peel the potatoes and cut them into large, even wedges.
- Boil the potatoes in salted water for 7–8 minutes until slightly tender.
- Drain well and gently shake the pot to rough up the edges.
- In the roasting pan, mix olive oil, lemon juice, chicken broth, garlic, oregano, salt, and black pepper.
- Add the potatoes and toss until well coated.
- Roast for 35 minutes, turning once halfway through.
- Increase oven temperature to 220°C and roast for another 20–25 minutes until golden and crispy.
- Let rest for 5 minutes before serving and adjust seasoning if needed.
Notes
Use vegetable broth instead of chicken broth for a vegetarian variation.
Add chili flakes for a mild spicy kick.
Sprinkle fresh parsley before serving for added color and freshness.
Add a little lemon zest for a stronger citrus flavor.
Store leftovers in the refrigerator for up to 3 days.
Reheat in the oven at 190°C to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
