Ingredients
- Potatoes (Yukon Gold or Russet), peeled and quartered: 2 lbs
- Olive oil: 1/2 cup
- Fresh lemon juice: 1/4 cup
- Chicken broth (or vegetable broth): 1 cup
- Dried oregano: 2 tablespoons
- Garlic cloves, minced: 4 cloves
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). In a large bowl, combine the potatoes, olive oil, lemon juice, chicken broth, oregano, minced garlic, salt, and pepper. Toss well to coat the potatoes evenly.
- Step 2: Arrange the potatoes in a single layer in a baking dish. Pour any remaining liquid from the bowl over the potatoes.
- Step 3: Bake for 45 minutes, then flip the potatoes and continue baking for another 30-45 minutes, or until they are golden brown and tender, and the liquid has mostly evaporated.
- Step 4: If the potatoes start to brown too quickly, cover the dish loosely with foil for the last 15-20 minutes of baking.
- Step 5: Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh oregano or parsley if desired.
Notes
- Store leftover Greek lemon potatoes in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat potatoes in a skillet over medium heat with a splash of olive oil to re-crisp them.
- Serve these vibrant potatoes alongside grilled chicken or fish for a complete and flavorful Mediterranean meal.
- Chef's tip: Don't overcrowd the baking dish – ensuring the potatoes are in a single layer guarantees even browning and crispy edges.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American