Transport your tastebuds to the Mediterranean with these tangy, garlicky, and herb-infused Greek lemon potatoes. A satisfying side dish with both tender centers and crispy, caramelized edges.
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Side Dish
Cuisine: Greek, Mediterranean
Keyword: Greek Lemon Potatoes, Roasted Potatoes
Servings: 8
Calories: 225kcal
Author: Kellie
Cost: $5
Equipment
1 baking dish
Ingredients
2poundsYukon gold potatoescut into cubes
1/2cuplemon juice
1/2cupolive oil
4garlic clovesroughly chopped
1tablespoondried oregano
1/2tablespoonsea salt
1/4teaspoonfresh ground pepper
1cupchicken stock or vegetable stock or water
Instructions
Cut the potatoes into cubes or wedges and transfer to a large bowl. Fill the bowl with water and allow the potatoes to soak for 30 minutes.
Preheat the oven to 400˚F.
Drain the potatoes and pat dry with a paper towel.
In a large bowl, whisk together the lemon juice, olive oil, garlic, oregano, salt and pepper.
Add the potatoes to the bowl and toss to coat.
Transfer the potatoes in an even layer and the oil mixture to a large casserole dish approximately 13x9x3.
Pour the chicken stock into the bottom of the casserole being careful not to pour it over the potatoes.
Roast the potatoes for 1 hour, turning the potatoes over occasionally, or until fork tender.
When the potatoes are done, turn the broiler to high and broil for 2-3 minutes until the edges are crispy.
Serve hot with the remaining sauce drizzled on top.