Greek Lemon Potatoes
Total Time
1 hour and 20 minutes
Prep Time
10 minutes
Cook Time
1 hour and 10 minutes
Rating
4.96 out of 5 stars
(259)
Ingredients
5 servings
- 1.2 kg / 2.5lb potatoes (Aus: Desiree, US: Yukon Gold, UK: Maris Piper) (Note 1)
- 1 1/2 cups chicken stock/broth (, low sodium (Note 2)
- 1/2 cup olive oil
- 1/3 cup lemon juice
- 5 garlic cloves (, finely grated using microplane (Note 3)
- 1 tbsp dried oregano
- 2 tsp salt (Note 4)
- Lemon wedges, fresh oregano leaves
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Preparation
Step 1
Preheat oven to 200°C/390°F (180°Cfan).
Step 2
Cut potatoes: 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
Coat potatoes: Place potatoes in a roasting pan with all the other ingredients. Toss well.
Step 4
Roast 45 minutes: 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 3) 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
Roast 35 minutes: Transfer potatoes to oven and roast for 35 - 40 minutes, turning once or twice, until potatoes are golden and a bit crispy on the edges.
Step 7
Heat pan juices: Return pan #1 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
Plate up: 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.
Step 9
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