Greek Roasted Potatoes

Just when you thought potato recipes couldn’t get any better, a recipe for Greek Roasted Potatoes comes along and sets a new standard. You’ll be dreaming about these lemony roasted potatoes every moment you’re not actually devouring them.

Course Side Dish

Cuisine Greek

Prep Time 10

Cook Time 45

Total Time 55

Servings servings (1 cup each)

Calories 351kcal

Author Meggan Hill

Ingredients

2 pounds russet potatoes peeled and cut into wedges (see note 1)
3 tablespoons olive oil
4 cloves garlic minced
1 teaspoon dried oregano
Salt and freshly ground black pepper
1/2 cup chicken broth or vegetable broth (see note 2)
1/3 cup lemon juice

US Customary - Metric

Instructions

Adjust an oven rack to the middle position and preheat oven to 450 degrees. In a large bowl, add potatoes, olive oil, garlic, dried oregano, and salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper) and toss until evenly coated.
Transfer to a 9-inch by 13-inch baking dish and spread in an even layer. Roast potatoes for 20 minutes. Add chicken broth and lemon juice, toss to coat, and bake until potatoes are cooked through, 15 to 20 minutes longer.

Notes

Potatoes: Any starchy, sturdy baking potato like russets work well.
Yield: My Greek Roasted Potatoes recipe makes 6 servings of roasted vegetables
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition