Just when you thought potatoes 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 spuds every moment you’re not actually eating them.
Course Side Dish
Keyword lemon, potatoes
Prep Time 10minutes
Cook Time 45minutes
Total Time 55minutes
Author Meggan Hill
3poundsbaking potatoespeeled and cut into wedges
1 1/2teaspoonsdried oregano
freshly ground black pepper
1/2cupchicken stockor beef or vegetable stock
1/3cuplemon juicefreshly squeezed
Preheat oven to 400 degrees. Place the potatoes in a 13"x9" baking dish and pour the olive oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil. Arrange the wedges in a single layer.
Bake the potatoes for 15 minutes. Add the stock, then toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through.
If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown. Sprinkle with the fresh oregano and serve at once.
You can make this side dish vegetarian friendly by substituting vegetable stock for the chicken stock.