Description
Learn how to make flavorful Lemon Garlic Roasted Potatoes with this easy recipe. Perfectly crispy on the outside and tender on the inside!
Ingredients
- 2 kg (2.5 lb) potatoes (Aus: Desiree, US: Yukon Gold, UK: Maris Piper)
- 1 1/2 cups (360 ml) chicken stock/broth, low sodium
- 1/2 cup (120 ml) vegetable 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 with fan) to warm up.
- Prepare the potatoes by peeling them, then slice larger ones into chunky wedges about 3cm / 1.2″ wide; for smaller ones, divide them into three pieces.
- Combine the potatoes with all the provided ingredients in a baking dish, ensuring everything is well mixed.
- Bake for 45 minutes: Cook for 20 minutes, then flip the potatoes and continue baking for another 25 to 30 minutes until most of the liquid has been absorbed or evaporated, leaving mainly oil.
- For extra crispiness (optional): Move the potatoes to a different baking sheet. Tilt the original pan to remove most of the oil, leaving some juices, and pour this over the potatoes.
- Bake for another 35 minutes: Place the potatoes back in the oven and cook for 35 to 40 minutes, turning them one or two times, until they achieve a golden color and crispy edges.
- Warm the pan juices: Put the first pan with the garlic juices back in the oven for the final 5 to 10 minutes to thicken the sauce and turn the garlic golden (optional).
- Arrange the potatoes on a serving dish and pour over the thickened garlic juices, or alternatively, toss the potatoes in the pan before serving. Add lemon wedges and oregano as a garnish if you like.
Notes
- For a healthier option, use low-sodium chicken broth to reduce salt.
- Enhance flavor by adding fresh oregano leaves before baking.
- Achieve crispy edges by flipping potatoes halfway through baking.
