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Authentic Greek Potatoes

These roasted Greek Potatoes are a simple yet scrumptious side dish bursting with Mediterranean flavors, perfect for any dinner gathering.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings: 6 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5-3 lbs Russet or Yukon Gold Potatoes
  • 1/2 cup Freshly Squeezed Lemon Juice
  • 1/2 cup 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 Vegetable or Chicken Broth
  • Fresh Parsley or Oregano, for garnish (optional)

Method
 

Preparation
  1. Wash and scrub the potatoes. Peel if desired, then cut into 1-1.5 inch wedges or 1-inch chunks.
  2. Soak cut potatoes in cold water for 30-60 minutes to draw out excess starch. Drain and pat dry.
Cooking
  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, whisk together lemon juice, olive oil, minced garlic, dried oregano, salt, and black pepper. Add cut potato pieces and toss to coat.
  3. Spread potatoes in a single layer on a baking sheet.
  4. Roast for 20-25 minutes, then flip potatoes and add broth to the pan.
  5. Continue roasting for another 25-35 minutes, flipping every 10-15 minutes.
  6. Roast until potatoes are fork-tender and golden brown. For crispiness, increase oven temperature to 425°F (220°C) for the last 10-15 minutes, if desired.
  7. Let rest for 5-10 minutes before serving, garnished with fresh parsley or oregano.

Notes

These potatoes can be stored in the fridge for up to 3-4 days and frozen for up to a month. Reheat at a high temperature to regain crunchiness.