Description
Learn how to make delicious Crispy Greek Lemon Potatoes with this easy recipe. Perfectly seasoned and roasted to perfection for a flavorful side dish.
Ingredients
- 2 kg (2.5 lb) potatoes (Desiree, Yukon Gold, Maris Piper)
- 1 1/2 cups (360 ml) chicken stock/broth, low sodium
- 1/2 cup (120 ml) olive oil
- 1/3 cup (80 ml) lemon juice
- 5 garlic cloves, finely grated using microplane
- 1 tbsp (15 ml) dried oregano
- 2 tsp (10 ml) salt
- Lemon wedges, fresh oregano leaves
Instructions
- Set your oven to 200°C/390°F (180°C for fan ovens).
- Prepare the potatoes by peeling them and slicing large ones into thick wedges, around 3cm or 1.2″ wide, and medium-sized ones into thirds.
- Combine the potatoes in a baking dish with the remaining ingredients. Mix thoroughly to ensure even coating.
- Bake for 45 minutes: Start with a 20-minute bake, then flip the potatoes and continue baking for another 25 to 30 minutes until most of the liquid has either been absorbed or evaporated, leaving mainly oil in the dish.
- For added crispiness (optional): Move the potatoes to a different tray. Tilt the original baking dish to drain as much oil as possible, leaving some juices, and pour this over the potatoes.
- Bake for 35 minutes: Place the potatoes back in the oven and bake for another 35 to 40 minutes, turning them once or twice until they achieve a golden color and crispy edges.
- Heat the pan juices: Put the first baking dish with the garlic-infused juices back in the oven for an additional 5 to 10 minutes to allow the garlic to caramelize and the sauce to thicken. (Optional)
- Serve the potatoes on a platter. Pour the reduced garlic sauce over them or mix the potatoes in the pan before serving. Garnish with lemon wedges and fresh oregano if you like.
Notes
- Enhance the flavor by using homemade chicken stock instead of low-sodium broth.
- Experiment with different potato varieties to achieve unique textures and flavors.
- Increase the tanginess by adding extra lemon juice to the mixture before baking.
