Description
This Greek Lemon Potatoes recipe features starchy potatoes roasted to crispy perfection in a tangy and aromatic blend of lemon juice, garlic, oregano, and olive oil. Slow-roasted in savory chicken broth, these potatoes develop a golden exterior while remaining tender inside, finished with a drizzle of reduced garlic juices and a sprinkle of fresh oregano for authentic Mediterranean flavor.
Ingredients
Scale
Potatoes
- 1.2 kg / 2.5 lb potatoes (starchy varieties such as Desiree, Yukon Gold, or Maris Piper)
Marinade and Roasting Mixture
- 1 1/2 cups low-sodium chicken stock/broth
- 1/2 cup olive oil
- 1/3 cup lemon juice
- 5 garlic cloves, finely grated with microplane
- 1 tbsp dried oregano
- 2 tsp salt
Garnish
- Lemon wedges
- Fresh oregano leaves
Instructions
- Preheat Oven: Preheat your oven to 200°C/390°F (180°C fan) to create an evenly hot environment that ensures perfect roasting of the potatoes.
- Prepare Potatoes: Peel the potatoes. Cut the larger potatoes into thick wedges about 3cm (1.2 inches) thick, and slice medium-sized potatoes into roughly three even pieces to promote uniform cooking.
- Toss Potatoes in Marinade: In a roasting pan, combine the potatoes with the chicken stock, olive oil, lemon juice, grated garlic, dried oregano, and salt. Toss everything thoroughly so each potato piece is well coated in the flavorful mixture.
- Initial Roast: Place the roasting pan in the oven and roast the potatoes for 20 minutes. Turn the potatoes, then continue roasting for another 25-30 minutes until most of the liquid is absorbed or evaporated, leaving only oils at the bottom of the pan.
- Enhance Crispiness: For extra crispy potatoes, transfer them to a separate baking tray. Tilt the original roasting pan and spoon out as much oil as possible. Drizzle this oil over the potatoes on the new tray to build flavor and crispiness.
- Final Roast: Return the potatoes to the oven and roast for an additional 35-40 minutes, turning once or twice, until they develop a golden color and crispy edges.
- Reduce Garlic Juices: While the potatoes roast, put the original pan with leftover garlic juices back in the oven for 5-10 minutes to reduce the liquid and turn the garlic golden. This reduction will be used as a delicious finishing drizzle.
- Serve: Arrange the finished potatoes on a serving platter. Drizzle the reduced garlic juices over them or toss them gently in the juices. Garnish with fresh lemon wedges and oregano leaves. Serve immediately for the best crispiness.
Notes
- Use starchy potatoes like Yukon Gold or Maris Piper for the best texture.
- Ensure even cutting of potatoes for uniform roasting.
- Low-sodium chicken broth helps control saltiness.
- Grated garlic with a microplane blends better into the marinade for a more balanced flavor.
- Drizzling the reduced garlic oil over the potatoes enhances their flavor and adds extra moisture.
- Serve immediately for optimal crispiness; leftovers can be reheated but might lose some crisp texture.
