Description
Crispy on the outside and tender on the inside, these Greek Potatoes are seasoned with lemon, garlic, oregano, and olive oil for a vibrant, Mediterranean-inspired side dish that pairs beautifully with meats or plant-based meals.
Ingredients
3 lbs Russet or Yukon Gold Potatoes
1/2 cup (120ml) Lemon Juice
1/2 cup (120ml) Olive Oil
6 cloves Minced Garlic
2 tablespoons Dried Oregano
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 cup Vegetable or Chicken Broth
Chopped Parsley or Oregano for Garnish
Instructions
Preheat oven to 400°F (200°C)
Wash potatoes under cold water. Peel optionally and cut into 1-1.5 inch cubes or wedges
Submerge in cold water for 30-60 minutes, then drain and pat dry completely with paper towels
In a large bowl, whisk together lemon juice, olive oil, minced garlic, dried oregano, salt, and black pepper
Add the potatoes to the bowl and toss evenly to coat. Add broth to help the flavor penetrate the potatoes
Spread the seasoned potatoes in a single layer on a parchment-lined baking sheet
Roast for 50-60 minutes or until golden, crispy, and tender, flipping halfway through for even cooking
Let cool for 5 minutes before garnishing with parsley or oregano before serving
Notes
Use extra-virgin olive oil for best flavor and browning
Fresh oregano or lemon zest can be added at the end for more brightness
If vegan, omit chicken broth and garnish with extra fresh herbs
- Prep Time: 30
- Cook Time: 60
- Category: trends
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg