Description
This Greek Lemon Potatoes recipe delivers perfectly tender and crispy potatoes infused with vibrant lemon juice, garlic, and oregano. Roasted in olive oil and chicken stock, these flavorful wedges make an irresistible side dish perfect for any meal.
Ingredients
Scale
Potatoes
- 1.2 kg (2.5 lb) starchy potatoes (Desiree, Yukon Gold, or Maris Piper)
Marinade and Seasoning
- 1 1/2 cups low-sodium chicken stock/broth
- 1/2 cup olive oil
- 1/3 cup lemon juice
- 5 garlic cloves, finely grated
- 1 tbsp dried oregano
- 2 tsp salt
For Garnish
- Lemon wedges
- Fresh oregano leaves
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F) or 180°C (350°F) fan to create an evenly hot environment ideal for roasting potatoes.
- Prepare Potatoes: Peel the potatoes. Cut large potatoes into thick wedges approximately 3 cm (1.2 inches) thick. Medium potatoes should be cut into 3 even pieces to ensure uniform cooking.
- Coat with Flavor: In a roasting pan, combine potatoes with chicken stock, olive oil, lemon juice, grated garlic, dried oregano, and salt. Toss the potatoes thoroughly so each piece is evenly coated with the flavorful mixture.
- First Roast: Roast the potatoes in the preheated oven for 20 minutes. Turn them once, then continue roasting for another 25-30 minutes until most of the liquid has evaporated or been absorbed, leaving only oils at the bottom of the pan.
- Crisping Step (Optional): For extra crispiness, transfer the potatoes to a separate baking tray. Tilt the original pan to remove and drizzle the excess oil over the potatoes on the new tray. This intensifies flavor and helps develop crisp edges.
- Second Roast: Return the potatoes to the oven and roast for an additional 35-40 minutes, turning once or twice until golden and crispy on the edges.
- Reduce Pan Juices (Optional): While the potatoes crisp, place the original roasting pan with leftover garlic juices back in the oven for 5-10 minutes, allowing the juices to reduce and garlic to turn golden, creating a delicious drizzle for serving.
- Serve: Arrange the roasted potatoes on a serving platter. Drizzle with the reduced garlic pan juices or toss the potatoes in the juices. Garnish with fresh lemon wedges and oregano leaves. Serve immediately to enjoy maximum crispiness.
Notes
- Choosing starchy potatoes like Yukon Gold or Maris Piper helps achieve a crispy exterior and tender interior.
- For a vegan version, substitute chicken stock with vegetable broth.
- The optional crisping step adds extra texture but can be skipped for a softer roast.
- Adjust salt to taste, especially if using regular chicken stock which may be saltier than low-sodium versions.
- Leftover potatoes can be reheated but may lose some crispiness.
