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These lemon-roasted potatoes go hand in hand with everything Mediterranean, like Chicken Gyros, Mediterranean Lentil Salad, and Lemon Rice Pilaf.
This dish recipe perfectly accompanies the load of golden potatoes, roasted potatoes with lemon, garlic and oregano that are served in all Greek restaurants around the world. They have to be in the top 10 Greek recipes, ever. They are loaded with garlic, lots of fresh lemon juice, and two types of oregano, which could be the secret ingredient.
What types of potatoes work best for Greek-style potatoes?
A starchy potato, like a standard baking potato or a Russet, works best in this recipe, unlike a waxy potato (like a new potato). There's no need to go fancy here – save that money for something else.
Can you make these vegetarian potatoes?
Of course! You can make a great vegetarian accompaniment by skipping chicken stock and adding vegetable stock.
How to make Greek roasted potatoes:
- First, preheat the oven to 400 degrees. Then peel the potatoes and cut them into pieces. Do you want buckets instead? Go ahead and do it. Place the prepared potatoes in a baking dish and drizzle olive oil on them. Add garlic, dried oregano, salt, and pepper. Then throw everything inside the plate, covering the potatoes. Then arrange them in a single layer.
- Bake the potatoes for 15 minutes, then add the chicken stock to the plate and bake for another 10 minutes.
- Then add the lemon juice. Gently mix the wedges with a spatula and continue baking for another 10 to 15 minutes. Take them out of the oven when the potatoes are well cooked.
- Optional, (just like crumbled feta cheese) but worth mentioning: You can grill the potatoes for 2-3 minutes so they are golden brown and slightly crisp if you prefer.
- Finally, a smooth sprinkle of chopped, fresh oregano just before serving is the perfect finishing touch.
Tips when making Greek-style lemon potatoes:
For the more traditional Greek roasted potatoes:
- A more starchy peeled potato works best.
- For easier cleaning, cover the baking sheet with aluminum foil.
- These potatoes are on the softer side. To make them crispy, place them under the grill for a couple of minutes.
- Don't skimp on the lemon juice! It really makes this recipe shine.
- If you don't have oregano, use rosemary. But it promises to try the oregano version next time!
Cuisine: Greek Preparation time: 10 minutes Cook time: 45 minutes Total time: 55 minutes Servings: 6 servings Calories: 333 kcal
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- 3 pounds baking potatoes, peeled and cut into wedges
- 1/2 cup of olive oil
- 4 garlic cloves, minced
- 1 1/2 teaspoons dried oregano
- 1 teaspoon salt
- freshly ground black pepper
- 1/2 cup chicken broth or beef or vegetable broth
- 1/3 cup freshly squeezed lemon juice
- 2-3 tablespoons chopped fresh oregano
- Preheat oven to 400 degrees. Place the potatoes in a 13 "x9" baking dish and pour the olive oil over them. Add garlic, dried oregano, salt, and pepper to taste and stir well to coat with oil. Organize the wedges in a single layer.
- Bake the potatoes for 15 minutes. Add the broth, then mix and bake for an additional 10 minutes. Add lemon juice, stir and bake 10 to 15 more minutes, or until potatoes are cooked through.
- If desired, preheat the broiler and grill the potatoes for 2 to 3 minutes, or until golden brown. Sprinkle with fresh oregano and serve immediately.
You can make this garnish vegetarian by substituting chicken broth for vegetable broth.
Calories :: 333kcal