Ingredients
Scale
- 2.5–3 lbs Russet or Yukon Gold Potatoes
- 1/2 cup (120ml) Freshly Squeezed Lemon Juice
- 1/2 cup (120ml) Good Quality Extra Virgin Olive Oil
- 4–6 cloves Garlic, minced
- 2 tablespoons Dried Oregano
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/2 cup (120ml) Vegetable or Chicken Broth
- Fresh Parsley or Oregano, for garnish (optional)
Instructions
- Wash and scrub potatoes. Peel if desired. Cut into 1-1.5 inch wedges or 1-inch chunks.
- Soak potatoes in cold water for 30-60 minutes. Drain and pat extremely dry.
- Preheat oven to 400°F (200°C) with rack in middle position.
- Whisk lemon juice, olive oil, garlic, oregano, salt, and black pepper in a large bowl. Toss potatoes to coat evenly.
- Spread potatoes in a single layer on a baking sheet or roasting pan. Avoid overcrowding.
- Roast for 20-25 minutes without disturbing.
- Flip potatoes, pour in 1/2 cup broth, and return to oven.
- Continue roasting 25-35 minutes, flipping every 10-15 minutes. Scrape browned bits and reincorporate.
- Roast until fork-tender inside and golden-brown crispy outside, 50-60 minutes total. Optional: increase temp to 425°F or broil 1-3 minutes for extra crispiness.
- Let rest 5-10 minutes. Garnish with fresh parsley or oregano and serve.
Notes
- Use fresh lemons for best flavor.
- Do not overcrowd the pan to maintain crispiness.
- Optional garnishes include fresh parsley or oregano.
- Serve with roasted meats, fish, or as a vegetarian side with salad or tzatziki.
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg