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Greek Roasted Potatoes

Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Side Dishes - Potatoes
Cuisine: Greek, Mediterranean
Diet: Gluten Free, Kosher, Low Lactose, Vegetarian
Servings: 4
Author: Carol Borchardt

Equipment

Ingredients

  • 3 pounds Yukon gold potatoes peeled if desired, cut into wedges
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon dried oregano preferably Greek
  • 1 teaspoon salt or more as needed
  • Freshly ground black pepper to taste
  • 1 small lemon sliced and seeded
  • 1/2 cup chicken broth or stock
  • 1/3 cup fresh lemon juice
  • 6 cloves garlic minced
  • 2 tablespoons chopped fresh oregano

Instructions

  • Preheat oven to 400 degrees.
  • Arrange the potatoes in a 13 x 9-inch baking dish or large rimmed baking sheet in a single layer. Pour the olive oil over them, sprinkle with dried oregano, salt, and black pepper. Toss to coat evenly. Place the lemon slices over the potatoes. Bake for 15 minutes. (The potatoes should be beginning to soften and lightly sizzle around the edges.)
  • Carefully pour the broth around the potato wedges. Bake for another 15 minutes.
  • Remove the lemon slices to a small bowl or plate and reserve for garnish and squeezing over the potatoes.
  • Add the lemon juice and garlic, then toss to ensure all the potatoes get turned over. Bake for 30 minutes.
  • At this point, you can turn on the broiler and broil for 2-3 minutes to get them crispy. Watch carefully to prevent burning.
  • Sprinkle with fresh oregano, transfer to a serving platter and garnish with the roasted lemon slices.

Nutrition

Serving: 1 | Calories: 531kcal | Carbohydrates: 68g | Protein: 8g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 1mg | Sodium: 714mg | Potassium: 1561mg | Fiber: 10g | Sugar: 4g | Vitamin A: 79IU | Vitamin C: 91mg | Calcium: 119mg | Iron: 4mg