A great complement with souvlaki. I often cook this on the BBQ with the souvlaki. All you need is a great Greek salad for a full meal!

Greek-Style Lemon Roasted Potatoes

potatoes,

olive oil

lemons, juiced

salt

oregano

black pepper

chicken broth

Preheat oven to 400 degrees F (200 degrees C).


Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat.


Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes.


Roast potatoes in preheated oven until tender and golden brown, about 1 hour.


The fresh lemon juice really shines in this recipe.   Followed the instructions to the letter, and I wouldn't change a thing.  Thanks, koko, for a new potato dish.

Just like the potatoes at my favourite restaurant. Don't change anything.  if you omit the lemons and oregano, like some suggested, then your not making Greek style Lemon potatoes.

I love lemon potatoes from my neighborhood Greek restaurant and this recipe is just about as close as you can get to theirs! I definitely will be making this again!!! (The only thing I did different was use vegetable stock instead of chicken because I'm a vegetarian. Otherwise, I made the recipe exactly as it says.)

Made these two nights in a row grilling them both times; the first with oregano and I overcooked and over browned them. Watch carefully as the broth evaporates quickly. Also I found I wasn't particularly fond of either the lemon or the oregano. Tonight I tried them again this time with fresh dill and I kept a closer eye. Much better although I still found them too tangy from the lemon juice. If I was to try them a third time I'd either cut way back on the lemon or eliminate it completely.

I love Greek potatoes just a sprinkle of feta to finish it

Very good! I also added some fresh, finely grated garlic and some rosemary and thyme. Marinated for a couple hours before roasting.

I added a few more teaspoons of Oregano! My boyfriend is Greek and was over my shoulder screaming "it needs more oregano! If its going to be Greek, it needs MORE!" lol and he was right, tasted better with more. Also, I saved 1/2 a lemon for the end and when the dish was almost done, I poured it on top. When lemon cooks, I find it to turn bitter and lose it's 'lemon' taste, so I just added some in the end just to keep the flavor. It turned out great.

Excellent and very easy! I lined my pan with foil which helps a lot in the cleanup. It's a good thing that I always check because even after adding the broth, the liquid was eventually absorbed or evaporated. So each of the times later when I checked, I added a little water which helped. It would have been awful if the potatoes became stuck to the pan, and they were starting to. Great recipe, koko!

I was afraid all that chicken broth would make the potatoes soupy, but it didn't and the lemon and oregano made the dish taste authentic. Very yummy, have made it twice and can tell I'll be making it again and again. Thanks!

greek-style lemon roasted potatoes

Prep Time: 15 minutes

Cook Time: 1 hours

Total: 1 hours, 15 minutes

Servings: 6

Cost: $4.01 /serving

Author : koko

Ingredients

Instructions

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