Nani's Zesty Greek Potatoes
These tender potatoes with a bright lemon and garlic kick are my favorite side dish for any roast dinner.
recipesbynani.comThere is something so comforting about a pan of golden potatoes. These Greek style potatoes soak up all the lemon juice and olive oil while they roast, which gives them a beautiful texture that is soft on the inside and crispy on the edges.
My biggest tip for this recipe is to make sure you use enough oregano. The dried herbs really bloom in the hot oil and give the whole kitchen a wonderful aroma while the potatoes are in the oven.
🧺 Ingredients
- 3 pounds Yukon Gold potatoes, peeled and cut into large wedges
- 1/2 cup extra virgin olive oil
- 1/2 cup fresh lemon juice
- 1 cup chicken or vegetable broth
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- Fresh parsley for garnish
👩🍳Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit.
- 2
Place the potato wedges in a large roasting pan or a deep baking dish.
- 3
In a separate bowl, whisk together the olive oil, lemon juice, broth, minced garlic, oregano, salt, and pepper.
- 4
Pour this liquid mixture over the potatoes and toss them well so every piece is coated.
- 5
Roast for 45 to 60 minutes, turning the potatoes halfway through, until they are golden brown and fork tender.
- 6
Serve warm with a little extra sprinkle of fresh parsley on top.
💡 Tips
These potatoes are best served right out of the oven while the edges are crispy. If you have leftovers, keep them in an airtight container in the fridge for up to three days and reheat them in a hot oven to bring back the crunch.
Made this recipe? Let us know how it went.
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