Greek Lemon Potatoes
1 hour 30 mins
serves 3-4
serves 3-4
Life-changing lemon-and-oregano potatoes roasted until golden with slightly crisp edges. The pan juices are the whole point.
Easy
Ingredients
5 medium potatoes (Sebago, Yukon Gold, or Dutch Cream work well)
½ cup chicken or vegetable stock
⅓ cup extra virgin olive oil
¼ cup fresh lemon juice
3–4 cloves garlic, crushed (optional)
1–1½ teaspoons dried oregano
1 teaspoon salt
5 medium potatoes (Sebago, Yukon Gold, or Dutch Cream work well)
½ cup chicken or vegetable stock
⅓ cup extra virgin olive oil
¼ cup fresh lemon juice
3–4 cloves garlic, crushed (optional)
1–1½ teaspoons dried oregano
1 teaspoon salt
Method
Preheat oven to 190°C (375°F).
Peel the potatoes and cut into wedges, about 6 pieces per potato.
Place the potatoes directly into a baking dish. Add the stock, olive oil, salt, oregano, and garlic (if using). Toss everything together well so the potatoes are evenly coated.
Pour the lemon juice over the top.
Arrange the potatoes in a single layer if possible.
Bake for 75 minutes. After 40 minutes, turn the potatoes and spoon some of the pan juices over them.
Continue baking for another 35 minutes, basting once or twice, until most of the liquid has been absorbed and the potatoes are golden with slightly crisp edges.
Preheat oven to 190°C (375°F).
Peel the potatoes and cut into wedges, about 6 pieces per potato.
Place the potatoes directly into a baking dish. Add the stock, olive oil, salt, oregano, and garlic (if using). Toss everything together well so the potatoes are evenly coated.
Pour the lemon juice over the top.
Arrange the potatoes in a single layer if possible.
Bake for 75 minutes. After 40 minutes, turn the potatoes and spoon some of the pan juices over them.
Continue baking for another 35 minutes, basting once or twice, until most of the liquid has been absorbed and the potatoes are golden with slightly crisp edges.