Description
Crispy Greek Potatoes are roasted with lemon, garlic, olive oil, and oregano until golden brown outside and fluffy inside.
Ingredients
Scale
- 2.5–3 lbs Russet or Yukon Gold Potatoes
- 1/2 cup Fresh Lemon Juice
- 1/2 cup Extra Virgin Olive Oil
- 4–6 cloves Garlic, minced
- 2 tablespoons Dried Oregano
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/2 cup Vegetable or Chicken Broth
- Fresh Parsley or Oregano for garnish
Instructions
- Wash and cut potatoes into wedges or chunks.
- Soak in cold water 30-60 minutes and dry thoroughly.
- Preheat oven to 400°F.
- Whisk lemon juice, olive oil, garlic, oregano, salt, and pepper.
- Toss potatoes in marinade until coated.
- Spread in single layer on baking sheet.
- Roast 20-25 minutes undisturbed.
- Flip potatoes and add broth to pan.
- Roast 25-35 minutes more, flipping occasionally.
- Increase heat for final crisping if desired.
- Rest 5-10 minutes before serving.
Notes
- Dry potatoes thoroughly for best crispiness.
- Do not overcrowd pan.
- Use fresh lemon juice for best flavor.
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg