Greek Lemon Potatoes
Oven-roasted Greek lemon potatoes with olive oil, garlic, and oregano.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Potato (peeled and cut into wedges) | 1.5 | Kilograms |
| Olive Oil (extra virgin) | 120 | Milliliters |
| Lemon (juiced) | 2 | Count |
| Garlic (minced) | 4 | Cloves |
| Chicken Broth (low sodium) | 250 | Milliliters |
| Oregano (dried) | 2 | Tbsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| Parsley (fresh, chopped for garnish) | 1 | Bunch |
Instructions
- Preheat the oven to 200 degrees Celsius.
- In a large baking dish, combine olive oil, lemon juice, minced garlic, chicken broth, dried oregano, salt, and black pepper.
- Add the potato wedges to the baking dish and toss to coat them evenly with the mixture.
- Arrange the potatoes in a single layer in the baking dish.
- Bake in the preheated oven for 45 minutes, turning the potatoes halfway through cooking.
- Increase the oven temperature to 220 degrees Celsius and bake for an additional 15 minutes until the potatoes are golden and crispy.
- Remove from the oven and let cool slightly. Garnish with chopped fresh parsley before serving.
Kitchen equipment
Large Baking Dish