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 the potatoes. Peel if desired. Cut into consistent 1-1.5 inch wedges or 1-inch chunks.
- Soak the cut potatoes in cold water for 30-60 minutes to draw out excess starch. Drain and pat them dry.
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together lemon juice, olive oil, garlic, oregano, salt, and black pepper. Toss the dried potato pieces in the mixture.
- Spread the marinated potatoes evenly on a baking sheet without overcrowding.
- Roast for 20-25 minutes without disturbing.
- Flip the potatoes, add broth around them, and return to the oven.
- Continue roasting for another 25-35 minutes, flipping every 10-15 minutes.
- For extra crispiness, increase the oven temperature to 425°F (220°C) for the last 10-15 minutes.
- Let the potatoes rest for 5-10 minutes before serving. Garnish with fresh parsley or oregano.
Notes
Ensure potatoes are thoroughly dried after soaking for maximum crispiness. Customize with your favorite herbs.
- Prep Time: 60 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Greek potatoes, roasted potatoes, side dish, crispy potatoes