Greek Lemon Potatoes
….Greek potatoes is a simple recipe, and the closest I can get to real Greek food. The best is that it can be adjusted to your taste as you bake it. I sometimes add a little more lemon. The potatoes are moist, and you can add some of your favorite ingredients on top like a little salsa and feta. They’re full of rich, lemony flavor, soft and creamy on the inside and lightly crispy and caramelized on the outside. Some of the best Greek dishes are cooked slowly, and these potatoes are no exception. They take about an hour and a half to cook, but they are easy. If you’ve never tried them, you truly are missing out. Whenever I baked this dish, my husband and I gobbled it up!
Servings: 3–4
Time: 1 hour 30 minutes
Ingredients:
- 1.2 kg / 2.4 lb russet potatoes, peeled and cut into very thick wedges
- 1 1/2 cups chicken broth
- 1/2 cup olive oil
- 1/3 cup fresh lemon juice
- 2 ts sea salt
- 1 Ts oregano
- 5 garlic cloves, minced
Cooking Instructions:
- Cut potatoes into very thick wedges and put into a tray.
2. Place the garlic, sea salt, oregano, fresh lemon juice, olive oil, and chicken broth into the pan and toss well.
3. Preheat the oven to 390 F. Cook in a preheated oven about 20 minutes.
4. After 20 minutes, remove the tray onto a counter and toss them.
5. Cook in a preheated oven more for 25 minutes until liquid mostly evaporates leaving behind just the oil.
6. After 25 minutes, remove the tray onto the counter and transfer potatoes to baking tray.
7. Scoop oil off surface of liquid in pan and drizzle over potatoes.
8. Cook in a preheated oven and toss then roast for another 35 minutes(turning once or twice until crispy).
9. If the garlic in the pan aren’t golden, I like to put it back into the oven for a few minutes then drizzle those pan juices over the potatoes. Turn off the oven heat and remove the baking pan onto the counter. Sprinkle some garnish(fresh oregano or parsley).
10. Serve it.
You can also view this recipe on instagram.
