Description
Crispy on the outside, fluffy on the inside, these authentic Greek potatoes are roasted in olive oil, garlic, oregano, and lemon juice until deeply flavorful and irresistible.
Ingredients
Scale
- 2 lbs Yukon Gold potatoes (wedged)
- ⅓ cup olive oil
- ⅔ cup chicken stock
- 1 tablespoon fresh oregano (finely chopped)
- 2 tablespoons Italian parsley (finely chopped and divided)
- ¼ cup lemon juice
- 2 tablespoons lemon zest (divided)
- 1 teaspoon table salt
- 1 teaspoon black pepper
- 2 tablespoons garlic (minced)
Instructions
- Preheat oven to 400 degrees.
- Clean and scrub the potatoes under cold water.
- Line a rimmed baking sheet with parchment paper or aluminum foil.
- Slice the potatoes in half and then cut them two more times to create wedges.
- Add the sliced potatoes to cold water and allow them to soak for 15 minutes.
- Add chicken stock, olive oil, and lemon juice to a large mixing bowl.
- Whisk to combine.
- Add the oregano, parsley, salt, pepper, garlic, and lemon zest to the mixture. Whisk to combine.
- Drain the potatoes to remove excess water.
- Add the potatoes to the bowl with the oil mixture.
- Place them on the prepared baking sheet, then pour any remaining liquid over the potatoes.
- Place the baking sheet with the potatoes on the top rack of the preheated 400-degree oven and cook for 25 minutes.
- Remove the potatoes from the oven and flip them over.
- Place them back in the oven for an additional 20-25 minutes.
- Garnish with fresh lemon zest and parsley.
Notes
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Oven Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 243
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: Greek Potatoes, Roasted Potatoes, Side Dish