Greek Lemon-Style Roasted Potatoes
Greek Lemon-Style Roasted Potatoes
Ingredients
For the Lemon Potatoes
- 2 1/2 pounds yellow potatoes, peeled and sliced into 1/2-inch thick wedges
- 2 cups chicken or vegetable stock
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 8 garlic, cloves, grated
- 1 tablespoon fresh oregano, crumbled
- 1 teaspoon salt, or to taste
- 1 fresh lemon, for serving, cut into wedges
Instructions
- 1
Preheat your oven to 400°F. Peel the yellow potatoes and slice them into thick 1/2-inch wedges, resembling large french fries. Set aside.
⏱️ 10 min•🌡️ 400
- 2
In a large glass baking dish (approximately 9x13 inches), combine the chicken or vegetable stock, olive oil, and 1/2 cup of lemon juice. Grate the garlic cloves directly into the liquid mixture. Add the crumbled fresh oregano and salt, then whisk everything together until well combined.
⏱️ 5 min
- 3
Add the sliced potato wedges to the baking dish, tossing gently to ensure they are thoroughly coated and mostly submerged in the liquid mixture. Arrange them in a single layer as much as possible.
⏱️ 2 min
- 4
Place the baking dish in the preheated oven and roast for 20 minutes.
⏱️ 20 min•🌡️ 400
- 5
After 20 minutes, carefully remove the dish from the oven. Using tongs or a spatula, flip each potato wedge to ensure even cooking and browning. Return the dish to the oven and continue roasting for another 20-25 minutes, or until the potatoes are tender, golden brown, and have absorbed most of the liquid, developing a 'glassy' appearance.
⏱️ 25 min•🌡️ 400
- 6
Once cooked, transfer the roasted potatoes to a serving dish. Pour any remaining flavorful liquid and oil from the baking dish over the potatoes. Squeeze fresh lemon juice from the reserved lemon wedge over the top before serving. Serve hot and enjoy the buttery, crispy texture!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Greek Lemon-Style Roasted Potatoes
Ingredients
For the Lemon Potatoes
- 2 1/2 pounds yellow potatoes, peeled and sliced into 1/2-inch thick wedges
- 2 cups chicken or vegetable stock
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 8 garlic, cloves, grated
- 1 tablespoon fresh oregano, crumbled
- 1 teaspoon salt, or to taste
- 1 fresh lemon, for serving, cut into wedges
Instructions
- 1
Preheat your oven to 400°F. Peel the yellow potatoes and slice them into thick 1/2-inch wedges, resembling large french fries. Set aside.
⏱️ 10 min•🌡️ 400 - 2
In a large glass baking dish (approximately 9x13 inches), combine the chicken or vegetable stock, olive oil, and 1/2 cup of lemon juice. Grate the garlic cloves directly into the liquid mixture. Add the crumbled fresh oregano and salt, then whisk everything together until well combined.
⏱️ 5 min - 3
Add the sliced potato wedges to the baking dish, tossing gently to ensure they are thoroughly coated and mostly submerged in the liquid mixture. Arrange them in a single layer as much as possible.
⏱️ 2 min - 4
Place the baking dish in the preheated oven and roast for 20 minutes.
⏱️ 20 min•🌡️ 400 - 5
After 20 minutes, carefully remove the dish from the oven. Using tongs or a spatula, flip each potato wedge to ensure even cooking and browning. Return the dish to the oven and continue roasting for another 20-25 minutes, or until the potatoes are tender, golden brown, and have absorbed most of the liquid, developing a 'glassy' appearance.
⏱️ 25 min•🌡️ 400 - 6
Once cooked, transfer the roasted potatoes to a serving dish. Pour any remaining flavorful liquid and oil from the baking dish over the potatoes. Squeeze fresh lemon juice from the reserved lemon wedge over the top before serving. Serve hot and enjoy the buttery, crispy texture!
⏱️ 3 min