Crispy Greek Lemon Potatoes

Name: Crispy Greek Lemon Potatoes
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 5
Ingredients: 1.2 kg potatoes; 1 1/2 cup chicken stock/broth; 1/2 cup olive oil; 1/3 cup lemon juice; 5 cloves garlic; 1 tbsp dried oregano; 2 tsp salt; 1 lemon lemon wedges; 2 tbsp fresh oregano leaves

These Greek lemon potatoes roast in a savory mix of chicken stock, olive oil, garlic, oregano, and fresh lemon juice until tender inside and golden at the edges. Serve them as a bright, hearty side for grilled meats, seafood, or a Mediterranean-style dinner spread.

Servings5 Portions

Prep Time10 Mins

Cook Time70 Mins

Difficulty

Easy

Ingredients

potatoes
1.2 kg
chicken stock/broth
0.5 cup
olive oil
0.5 cup
lemon juice
0.3 cup
garlic
5 cloves
dried oregano
1 tbsp
salt
2 tsp
lemon wedges
1 lemon
fresh oregano leaves
2 tbsp

Step-by-Step Instructions

Preheat the oven to 200°C/390°F, or 180°C/350°F fan-forced.

Peel the potatoes and cut them into thick wedges, about 3 cm/1 1/4 inches wide, so they hold their shape while roasting.

Place the potato wedges in a large roasting pan. Add the chicken stock, olive oil, lemon juice, garlic, dried oregano, and salt, then toss until the potatoes are evenly coated.

Roast for 20 minutes, then turn the potatoes. Continue roasting for 25 to 30 minutes, until most of the liquid has been absorbed or evaporated and mainly oil remains in the pan.

For crispier edges, transfer the potatoes to a separate baking tray. Tilt the original roasting pan and spoon as much of the flavored oil as possible over the potatoes, leaving some of the garlicky juices behind.

Return the potatoes to the oven and roast for 35 to 40 minutes more, turning once or twice, until deeply golden and crisp around the edges.