Description
Zesty Greek lemon potatoes dance with Mediterranean flair, bringing sunshine-kissed flavors to your plate. Crispy edges and tangy herbs create a perfect side dish that transports diners straight to a charming Greek taverna.
Ingredients
Scale
Potatoes:
- 2 pounds (907 grams) potatoes, peeled and cut into wedges
Liquid Ingredients:
- 1/4 cup (60 milliliters) olive oil
- 1 cup (240 milliliters) chicken broth
- 2 lemons, juiced
Seasonings:
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Slice potatoes into uniform wedges, ensuring each piece will cook evenly and absorb maximum flavor.
- Whisk together fragrant olive oil, zesty lemon juice, crushed garlic, and aromatic oregano in a spacious mixing container.
- Gently tumble potato wedges through the herbed liquid, meticulously coating each piece with the vibrant marinade.
- Select a large ceramic or glass baking vessel and arrange potatoes in a broad, single layer without overcrowding.
- Delicately cascade chicken broth across the potato landscape, creating a moisture-rich cooking environment.
- Position the baking dish in a preheated oven calibrated to 400°F, allowing robust heat to transform potatoes.
- Midway through roasting, carefully rotate and redistribute potato wedges to promote uniform caramelization and golden crispness.
- Monitor potatoes until they achieve a stunning amber-brown exterior and tender, creamy interior, approximately 45-50 minutes.
- Remove from oven and let potatoes rest momentarily, allowing residual heat to complete the cooking process.
- Transfer to a serving platter, garnishing with additional fresh oregano or lemon zest for an extra burst of Mediterranean essence.
Notes
- Choose waxy potatoes like Yukon Gold or red potatoes for the best crispy exterior and creamy interior.
- Add fresh herbs like rosemary or thyme to enhance the Mediterranean flavor profile.
- For a dairy-free version, replace chicken broth with vegetable broth or water to maintain moisture.
- Pat potatoes completely dry before tossing with oil to ensure maximum crispiness and prevent steaming instead of roasting.
- Prep Time: 15 minutes
- Cook Time: 50 minutes (including roasting squash)
- Category: Dinner
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 290
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg