Description
Experience the ultimate side dish with these Authentic Greek Potatoes, featuring a crispy exterior and a tender, fluffy interior infused with zesty lemon and aromatic herbs. Perfect for pairing with any meal, this recipe will transport your taste buds straight to Greece.
Ingredients
Scale
- 2–2.5 pounds Yukon Gold or Russet potatoes
- 1/2 cup Fresh Lemon Juice
- 1/4 to 1/3 cup Good Quality Olive Oil
- 4–6 cloves Garlic, minced
- 1.5 to 2 teaspoons Dried Greek Oregano
- 1 teaspoon Salt
- 1/2 teaspoon Freshly Ground Black Pepper
- 1/2 to 3/4 cup Chicken or Vegetable Broth
Instructions
- Peel the potatoes and cut them into uniform 1.5 to 2-inch wedges or chunks. Rinse under cold water to remove excess starch and pat them dry.
- In a large mixing bowl, combine the lemon juice, olive oil, minced garlic, oregano, salt, and black pepper. Whisk until well combined.
- Add the potato wedges to the bowl and toss to coat them thoroughly with the marinade.
- Lightly grease a large baking dish with olive oil. Pour the coated potatoes and all the marinade into the dish, spreading them out into a single layer.
- Pour the broth around the potatoes in the baking dish.
- Preheat the oven to 400°F (200°C). Cover the baking dish tightly with aluminum foil and bake for 40-45 minutes.
- After 40-45 minutes, remove the foil, stir the potatoes, and increase the oven temperature to 425°F (220°C). Bake uncovered for another 45-60 minutes, stirring every 15-20 minutes, until golden brown and crispy.
- Once done, remove from the oven, toss gently in the pan, adjust seasoning if necessary, and serve immediately.
- Prep Time: 15 mins
- Cook Time: 1 hour 30 mins
- Category: Side Dish
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: Ensure not to overcrowd the pan for optimal crispiness. Pat the potatoes dry after rinsing to promote browning. Use fresh lemon juice for the best flavor.