Description
Crispy on the outside, creamy inside, these Lemon Greek Potatoes are roasted in a tangy lemon-garlic broth and finished to golden perfection. A Mediterranean classic you’ll keep coming back to.
Ingredients
- Potatoes: 2.5 pounds, peeled and cut into thick wedges
- Lemon Juice: 1/3 cup freshly squeezed
- Olive Oil: 1/3 cup extra virgin
- Garlic: 4 cloves, minced
- Oregano: 2 teaspoons dried
- Salt: 1.5 teaspoons
- Black Pepper: 1 teaspoon freshly ground
- Vegetable Broth: 1 cup
- Water: 1/2 cup
Instructions
- Preheat Your Equipment: Preheat your oven to 400°F (200°C) and position a rack in the center.
- Combine Ingredients: In a large bowl, mix the potato wedges with lemon juice, olive oil, garlic, oregano, salt, and pepper until fully coated.
- Prepare Your Cooking Vessel: Lightly oil a roasting pan and pour in the broth and water mixture. Arrange the potatoes in a single layer.
- Assemble the Dish: Pour any remaining marinade over the potatoes. Make sure they’re evenly spread and partly submerged.
- Cook to Perfection: Roast uncovered for 40 minutes. Flip potatoes and spoon over juices. Roast another 30 minutes or until edges are crisp and golden.
- Finishing Touches: For extra crispness, turn on the broiler for the last 5 minutes, watching closely to avoid burning.
- Serve and Enjoy: Garnish with a sprinkle of fresh oregano or parsley, and serve hot with your favorite main dish.
Notes
- Use Yukon Gold or Russet potatoes for the best texture.
- Don’t skip the broth—it ensures a tender interior.
- Fresh lemon juice is a must for vibrant flavor.
- To reheat, use an oven or skillet to keep them crispy.
Nutrition
- Serving Size: 1 portion
- Calories: 230
- Sugar: 2g
- Sodium: 390mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Greek potatoes, lemon roasted potatoes, Mediterranean side dish, Patates Lemonates, crispy potatoes