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Easy Greek Lemon Potatoes (Oven Roasted) photo

Greek Lemon Potatoes (Oven Roasted)

Oven-roasted Greek-style lemon potatoes seasoned with garlic, oregano, and chicken broth for bright, savory flavor.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Side
Cuisine: Greek
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 clovesgarlicminced
  • 1/3 cupolive oil
  • 2 1/2 poundsyellow potatoesAlso known as Yukon Gold about 40 ounces or 3-4 larger potatoes
  • 1 lemonabout 2 tablespoons
  • 1/4 cupchicken brothlow sodium
  • 1 tablespoonoregano
  • 1 teaspoongarlic powder
  • 1/4 teaspoonpepper
  • 1 teaspoonsalt
  • parsleychopped for garnish we used flat leaf parsley

Equipment

  • Rimmed Baking Sheet
  • Aluminum Foil
  • Small Bowl
  • Large Bowl
  • kitchen towel or paper towels
  • Spatula or tongs

Method
 

Instructions
  1. Preheat the oven to 425°F. Lightly oil a rimmed baking sheet or line it with aluminum foil for easier cleanup.
  2. In a small bowl combine 4 cloves garlic, minced, and 1/3 cup olive oil. Set the bowl aside so the oil infuses with garlic flavor while you prepare the potatoes.
  3. Rinse 2 1/2 pounds yellow potatoes (Yukon Gold). Cut each potato into wedges: halve lengthwise, then cut each half into 2–4 wedges depending on potato size so wedges are roughly even.
  4. Place the potato wedges in a large bowl and cover with ice-cold water. Let them soak for 5–10 minutes to remove some surface starch. Drain the potatoes and pat them very dry with a clean kitchen towel or paper towels.
  5. In the large bowl add the juice of 1 lemon (about 2 tablespoons) and 1/4 cup low-sodium chicken broth. Add the dried potato wedges and toss to coat them evenly in the lemon and broth.
  6. Pour the garlic-infused olive oil over the potatoes. Add 1 tablespoon oregano, 1 teaspoon garlic powder, 1/4 teaspoon pepper, and 1 teaspoon salt. Toss the potatoes until they are evenly coated. Pour any remaining liquid from the bowl over the potatoes on the baking sheet.
  7. Arrange the coated potato wedges in a single layer on the prepared rimmed baking sheet, spacing them so air can circulate and they roast evenly.
  8. Roast in the preheated oven for 20 minutes. After 20 minutes use a spatula or tongs to turn or flip each wedge so all sides can brown.
  9. Return the potatoes to the oven and roast for an additional 15–20 minutes, or until the wedges are lightly browned on the outside and tender when pierced with a fork.
  10. Remove the potatoes from the oven, sprinkle with chopped parsley, and serve hot.

Notes

Notes
Which Broth?
– You can use low sodium vegetable broth in this recipe instead of chicken broth without changing the flavor too much.
Starchy Potatoes
– Use a starchy, not a waxy potato in this recipe so it soaks up all of the delicious lemony garlic flavor. Russets work alright, but yellow and Yukon Gold potatoes tend to have the best texture and flavor. I would not suggest using red potatoes or fingerling potatoes for this recipe, they simply don’t soak up enough flavor for this recipe.
Garlic-
If you prefer to use all fresh garlic, you can replace the teaspoon of garlic powder for four more cloves of garlic, for a total of eight cloves of garlic in the full recipe. These potatoes are garlicky and delicious!