LEMON, GARLIC, AND OLIVE OIL ROASTED UNTIL PERFECTLY TENDER

I’ve always loved cooking, and this is one of the recipes I make the most. It’s simple, but it turns out better than it should.

Greek roasted potatoes are easily one of my favorite things to eat. I could go on about them, but I’ll keep it simple.

The key is the lemon, garlic, and olive oil. The potatoes roast in the liquid first, then crisp up as it cooks off, which is what makes them different from regular roasted potatoes.

You only need a few ingredients: potatoes, olive oil, lemon, garlic, oregano, salt, and pepper. I usually use russets because they get soft inside and crisp on the outside, but Yukon Gold or smaller potatoes work too. Just cut them into even pieces so they cook at the same rate.

Toss everything together so the potatoes are well coated, then roast until the liquid cooks off and the edges start to crisp. The smell while these cook is hard to ignore. This is one of those recipes that usually gets finished first.

For the batch in these photos, I added some fresh oregano from the yard. It adds a little color and a bit more flavor.

Here’s how I made them

Greek Roasted Potatoes

LEMON, GARLIC, AND OLIVE OIL ROASTED UNTIL PERFECTLY TENDER

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Prep Time 20 minutes mins

Cook Time 1 hour hr 20 minutes mins

Servings: 5 servings

Course: Side Dish

Cuisine: Greek

Ingredients Equipment Method

Ingredients

  

• 4 russet or gold potatoes peeled and cut into 6 or 8 wedges each
• 2-3 cloves of garlic chopped
• 1 shallot chopped optional
• 1 tbsp dried oregano
• 1/3 cup olive oil
• juice of 1 lemon
• 1/2 cup veggie broth or water
• splash of white wine optional
• salt
• pepper

Equipment

• Roasting Pan

Method

 

1. Preheat the oven to 400.
2. In a mixing bowl, toss the potatoes, oil, garlic, shallot, oregano, lemon juice, and salt and pepper. Pour the broth and wine around it all. Make sure there is up to a half inch of liquid in the pan.
   4 russet or gold potatoes, 2-3 cloves of garlic chopped, 1 shallot chopped, 1 tbsp dried oregano, 1/3 cup olive oil, juice of 1 lemon, salt, pepper
3. Bake for about 45 minutes to an hour or until tender and browning around the edges. Check the potatoes a couple times as they are baking, and toss them around carefully to get even browning. If the pan goes dry, add a bit more broth or water to the pan. Also, if it seems they are about to stick, add a bit more broth or water to the pan.
   1/2 cup veggie broth or water, splash of white wine

These go with just about anything—chicken, lamb, or even on their own.

Greek lemon potatoes is one I keep coming back to.

OPA!