Description
Delicious and crispy Greek-style potatoes marinated with lemon juice, garlic, and herbs.
Ingredients
Scale
- 2.5–3 lbs Russet or Yukon Gold Potatoes
- 1/2 cup (120ml) Freshly Squeezed Lemon Juice
- 1/2 cup (120ml) Good Quality Extra Virgin Olive Oil
- 4–6 cloves Garlic, minced
- 2 tablespoons Dried Oregano
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/2 cup (120ml) Vegetable or Chicken Broth
- Fresh Parsley or Oregano, for garnish (optional)
Instructions
- Wash and scrub the potatoes. Peel if desired. Cut them into consistent 1-1.5 inch wedges or 1-inch chunks.
- Soak the cut potatoes in cold water for 30-60 minutes to draw out excess starch. Drain thoroughly and pat them extremely dry with clean towels; this is crucial for crispiness.
- Preheat your oven to 400°F (200°C) with an oven rack in the middle position.
- Whisk together the lemon juice, olive oil, minced garlic, dried oregano, salt, and black pepper in a large bowl. Add the thoroughly dried potato pieces and toss to coat.
- Spread the marinated potatoes in a single layer on a large baking sheet or roasting pan, ensuring no overcrowding.
- Roast for an initial 20-25 minutes without disturbing them.
- Flip the potato pieces carefully and pour the broth around them. Return to the oven.
- Continue roasting for another 25-35 minutes, flipping every 10-15 minutes, until fork-tender and golden-brown.
- Increase oven temperature to 425°F (220°C) for the last 10-15 minutes for extra crispiness.
- Remove from the oven and let rest for 5-10 minutes. Garnish with fresh herbs before serving.
Notes
Ensure potatoes are completely dry after soaking for extra crunch. Use quality olive oil for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Greek potatoes, roasted potatoes, side dish, vegetarian