Greek Lemon-Style Potatoes
Greek Lemon-Style Potatoes
Ingredients
For the Potatoes
- 2 pounds potatoes, peeled and cut into 1-inch thick wedges
For the Lemon-Garlic Broth
- 2 cups chicken broth
- 1/4 cup olive oil
- 1/4 cup lemon juice, freshly squeezed
- 8 garlic, cloves, grated
- 1 tablespoon fresh oregano, finely chopped or crushed
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For Garnish
- 1 fresh lemon, cut into wedges, for serving
Instructions
- 1
Preheat your oven to 400°F. Prepare a 9x13 inch baking dish by lightly greasing it or ensuring it's oven-safe.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, whisk together the chicken broth, olive oil, lemon juice, grated garlic, fresh oregano, salt, and black pepper until well combined.
⏱️ 5 min
- 3
Add the prepared potato wedges to the lemon-garlic broth mixture. Toss until the potatoes are evenly coated. Transfer the potatoes and all the liquid into the prepared baking dish, ensuring the potatoes are mostly submerged.
⏱️ 5 min
- 4
Roast in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 400
- 5
Carefully remove the baking dish from the oven. Using tongs or a spatula, flip the potato wedges over to ensure even cooking and browning. Return to the oven and continue roasting for another 30-35 minutes, or until the potatoes are golden brown, tender, and most of the liquid has been absorbed, leaving them with a 'glassy' appearance.
⏱️ 35 min•🌡️ 400
- 6
Remove from the oven. If any liquid (oil) remains in the dish, spoon it over the potatoes. Serve hot, with a fresh squeeze of lemon juice from the reserved lemon wedges.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Greek Lemon-Style Potatoes
Ingredients
For the Potatoes
- 2 pounds potatoes, peeled and cut into 1-inch thick wedges
For the Lemon-Garlic Broth
- 2 cups chicken broth
- 1/4 cup olive oil
- 1/4 cup lemon juice, freshly squeezed
- 8 garlic, cloves, grated
- 1 tablespoon fresh oregano, finely chopped or crushed
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For Garnish
- 1 fresh lemon, cut into wedges, for serving
Instructions
- 1
Preheat your oven to 400°F. Prepare a 9x13 inch baking dish by lightly greasing it or ensuring it's oven-safe.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, whisk together the chicken broth, olive oil, lemon juice, grated garlic, fresh oregano, salt, and black pepper until well combined.
⏱️ 5 min - 3
Add the prepared potato wedges to the lemon-garlic broth mixture. Toss until the potatoes are evenly coated. Transfer the potatoes and all the liquid into the prepared baking dish, ensuring the potatoes are mostly submerged.
⏱️ 5 min - 4
Roast in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 400 - 5
Carefully remove the baking dish from the oven. Using tongs or a spatula, flip the potato wedges over to ensure even cooking and browning. Return to the oven and continue roasting for another 30-35 minutes, or until the potatoes are golden brown, tender, and most of the liquid has been absorbed, leaving them with a 'glassy' appearance.
⏱️ 35 min•🌡️ 400 - 6
Remove from the oven. If any liquid (oil) remains in the dish, spoon it over the potatoes. Serve hot, with a fresh squeeze of lemon juice from the reserved lemon wedges.
⏱️ 5 min