Greek Lemon Garlic Roasted Potatoes
Greek Lemon Garlic Roasted Potatoes
Ingredients
- 2 pounds russet potatoes, peeled and cut into thick wedges
- 2 cups chicken broth, or vegetable broth
- 1/4 cup olive oil
- 4 garlic, cloves, finely grated or minced
- 1 lemon, zested and juiced
- 2 teaspoons dried oregano
- 2 tablespoons butter, cut into small pats or cubes
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat your oven to 400°F. Choose a large baking dish that can comfortably hold the potatoes in a single layer.
⏱️ 10 min•🌡️ 400
- 2
In the baking dish, pour in the chicken or vegetable broth. Add the olive oil, grated or minced garlic, and dried oregano.
⏱️ 2 min
- 3
Grate the zest of the lemon directly into the dish. Then, cut the lemon in half and, holding the cut side up to catch any seeds, squeeze the fresh lemon juice into the dish.
⏱️ 3 min
- 4
Whisk the liquid ingredients together in the baking dish until well combined. Season the liquid with salt and black pepper.
⏱️ 2 min
- 5
Add the peeled and wedged russet potatoes to the baking dish. Arrange them in a single layer as much as possible, ensuring they are submerged or well-coated in the flavorful liquid. Distribute the pats of butter evenly among the potatoes.
⏱️ 3 min
- 6
Bake the potatoes in the preheated oven for 40 minutes.
⏱️ 40 min•🌡️ 400
- 7
Carefully remove the baking dish from the oven. Using a spatula or spoon, gently mix the potatoes to ensure they cook evenly and continue to absorb the delicious broth.
⏱️ 5 min
- 8
Return the dish to the oven and bake for an additional 40 minutes, or until the potatoes are tender, golden-brown, and most of the liquid has been absorbed, leaving a rich, flavorful glaze.
⏱️ 40 min•🌡️ 400
- 9
Serve hot as a delicious side dish.
Kitchen Tools
Nutrition Facts (per serving)
Greek Lemon Garlic Roasted Potatoes
Ingredients
- 2 pounds russet potatoes, peeled and cut into thick wedges
- 2 cups chicken broth, or vegetable broth
- 1/4 cup olive oil
- 4 garlic, cloves, finely grated or minced
- 1 lemon, zested and juiced
- 2 teaspoons dried oregano
- 2 tablespoons butter, cut into small pats or cubes
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat your oven to 400°F. Choose a large baking dish that can comfortably hold the potatoes in a single layer.
⏱️ 10 min•🌡️ 400 - 2
In the baking dish, pour in the chicken or vegetable broth. Add the olive oil, grated or minced garlic, and dried oregano.
⏱️ 2 min - 3
Grate the zest of the lemon directly into the dish. Then, cut the lemon in half and, holding the cut side up to catch any seeds, squeeze the fresh lemon juice into the dish.
⏱️ 3 min - 4
Whisk the liquid ingredients together in the baking dish until well combined. Season the liquid with salt and black pepper.
⏱️ 2 min - 5
Add the peeled and wedged russet potatoes to the baking dish. Arrange them in a single layer as much as possible, ensuring they are submerged or well-coated in the flavorful liquid. Distribute the pats of butter evenly among the potatoes.
⏱️ 3 min - 6
Bake the potatoes in the preheated oven for 40 minutes.
⏱️ 40 min•🌡️ 400 - 7
Carefully remove the baking dish from the oven. Using a spatula or spoon, gently mix the potatoes to ensure they cook evenly and continue to absorb the delicious broth.
⏱️ 5 min - 8
Return the dish to the oven and bake for an additional 40 minutes, or until the potatoes are tender, golden-brown, and most of the liquid has been absorbed, leaving a rich, flavorful glaze.
⏱️ 40 min•🌡️ 400 - 9
Serve hot as a delicious side dish.