Greek Lemon Potatoes

Name: Greek Lemon Potatoes
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Ingredients: 1.2 kg / 2.5lb potatoes (, starchy (Note 1)); 1 1/2 cups / 375 ml chicken stock/broth (, low sodium (Note 2)); 1/2 cup / 125 ml olive oil; 1/3 cup / 85 ml lemon juice; 5 garlic cloves (, minced); 1 tbsp dried oregano; 2 tsp salt ((Note 3)); Lemon wedges, fresh oregano leaves

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Prep Time: 10 minutes

Cook Time: 70 minutes

Total: 80 minutes

Servings: 5

Author : Nagi

greek lemon potatoes greek potatoes

Ingredients

Remove All · Remove Spices · Remove Staples

1.2 kg / 2.5lb potatoes (, starchy (Note 1))1 1/2 cups / 375 ml chicken stock/broth (, low sodium (Note 2))1/2 cup / 125 ml olive oil1/3 cup / 85 ml lemon juice5 garlic cloves (, minced)1 tbsp dried oregano2 tsp salt ((Note 3))Lemon wedges, fresh oregano leaves

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Instructions

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Step 1

Preheat oven to 200C/390F (standard) or 180C/350F (fan).

Step 2

Peel potatoes and cut large ones into thick wedges - about 3cm / 1.2" thick - and medium ones into 3 (see photo in post).

Step 3

Place in a roasting pan with all the other ingredients. Toss well.

Step 4

Roast for 20 minutes. Turn potatoes, roast for a further 25 to 30 minutes until the liquid is mostly absorbed by potatoes/evaporated and you're left with mainly oil in the pan.

Step 5

To crisp the potatoes (optional): Transfer potatoes to a separate tray. (Note Tilt the original roasting pan and scoop off as much of the oil as you can (some juices is ok), then drizzle over the potatoes.

Step 6

Transfer potatoes to oven and roast for 20 - 25 minutes, turning once or twice, until potatoes are golden and a bit crispy.

Step 7

Return the pan with the garlic juices to the oven for the last 5 - 10 minutes or so to reduce down and make the garlic golden. (Optional, Note 4)

Step 8

Transfer potatoes to serving platter. Drizzle over the reduced garlic pan juices (or toss potatoes in the pan). Serve, garnished with lemon wedges and oregano if desired.